Easy to make Sooji Laddoo that are moist and delicious – these take less than 30 minutes to make. Perfect for any impromptu guests or for festivals.
For the final day of this week’s blogging marathon, ‘Prep to plate in under 30 minutes’, I made a dessert. Valli wanted us to make any course for this theme, so I wanted to try a Indian dessert. So today I have Sooji Laddoo recipe that takes less than 30 minutes from start to finish.Most Indian sweets take quite a lot of time to make. Milk baked desserts probably take the longest. So when I was thinking of a dessert to make these sooji laddoo came to mind. I have another recipe on the blog for sooji laddoo but this recipe uses sugar syrup, so the laddoo turn out moist instead of crumbly.
Recipe is from Hebbar’s Kitchen. I reduced the quantity of sugar from the original recipe, but feel free to use more if you like the laddoo sweeter. I usually stay clear of desserts that require making sugar syrup, but this is an easy recipe. So if I can do it, anybody can do it.These sooji laddoo are great to make when for impromptu guests and for festivals. I made these for Diwali last week and loved them.Lets check out what my fellow marathoners have cooked today for BM# 94.
Melt ghee in a pan, add the cashews and raisins and cook till golden. Remove into a small bowl using a slotted spoon.
Add sooji to the ghee and cook until light brown and aromatic, about 4~5 minutes. Add the dry grated coconut and cook for about 2~3 minutes. Turn off the heat and let the sooji mixture cool slightly.
In the mean time, make the sugar syrup. Combine sugar and water in a saucepan, cook till sugar is dissolved and the mixture starts to boil. Cook till the sugar syrup reaches 1 string consistency, takes about 3~4 minutes.
Add the sugar syrup to sooji mixture and mix until well combined. Sooji absorbs the liquid and the mixture will be less sticky as it cools.
When the mixture is cool enough to handle, make laddoos. Store in an airtight container for up to a week.