Sanjeev Kapoor

Raghavdas Laddoo

Sweet semolina balls with roasted coconut

Preparation info
  • Makes

    25

    • Difficulty

      Medium

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

There’s a special, much-loved type of Indian sweet called laddoos. The more common ones are the chickpea flour–based laddoos of the north and the semolina-based ones of Maharashtra. During the festival of Ganapati, these coconut-and-semolina laddoos are prepared as naivedyam (offerings to the Almighty).

Ingredients

  • ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)
  • 6 tablespoons

Method

  1. Place a nonstick wok over medium heat. Let it heat for 2 minutes, then lower the heat to low, add the coconut, and cook for 6 minutes or until reddish brown. Transfer to a bowl and set aside.
  2. Put the ghee in the same hot wok over low heat. Add the semolina and cook for 15 minutes or until lightly browned. Remove from the heat, add the browned coconut, and stir wel