Ingredients:
150 – 200 g semolina
80 g desiccated coconut, keep a little aside for rolling
115 g caster sugar
1 tbsp ghee
1 tsp freshly ground cardamom
3 tbsp of chopped pistachios
1 tbsp chopped almonds
1 tbsp Arabic gum – pre-fried in ghee and puffed up (optional)
1 tbsp golden raisins
½ cup whole milk
2 – 3 tbsp ghee
Method:
Heat a wok style pan and add ghee on medium heat. Add all the dry fruit and let them change colour slightly. . Add puffed gum at this point if using.
Now add the coconut and then semolina, cook on very low heat stirring constantly and not letting the mixture burn and allow to cook evenly
Add sugar and keep mixing the semolina. Add milk to bind and now switch off the heat.
Add cardamom powder and mix well. Place in a flat dish and allow to cool for a few minutes.
Once slightly cool, take a small amount of the semolina and make tiny ladoos, round balls the size of golf-balls. Place on a dish and allow to cool for 1-2 hours.
These keep in the fridge for 1 week and outside in a covered container for 2-3 days – best eaten at room temperature.
posted by: waqar razzaq
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