Raghavdas Ladoo Recipe (Semolina And Gram Flour Ladoo)
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Raghavdas Ladoo Recipe (Semolina And Gram Flour Ladoo)

By November 9, 2020

Ingredients

Instructions

  1. Mix 1/3rd cup clarified butter and the coarsely ground chana dal in a pan and roast till the gram flour turns little darker in color.
  2. Add 3/4th cup of the fresh grated coconut and roast for 3-4 minutes more.
  3. Add milk, mix and then transfer to another bowl.
  4. To the same pan transfer the remaining 1/3rd cup of clarified butter and add the semolina to it.
  5. Roast till the semolina is slightly brownish in color.
  6. Add the remaining 3/4th cup of coconut to it and roast for 3-4 minutes more. Transfer to another bowl.
  7. To the pan add khoya and roast for 2 minutes and transfer to another bowl.
  8. Add sugar to the pan and add 1 & 1/2 cups of water to it.
  9. Turn on the heat, stir till the sugar dissolves and allow it to boil. Continue to boil for another 4-5 minutes.
  10. Test the sugar solution by stretching a drop between your index finger and thumb. When it forms a firm single string, turn off the gas.
  11. Add cardamom powder, nuts, roasted gram flour mixture, roasted semolina mixture and khoya.
  12. Mix everything together and allow it to air dry.
  13. Turn every half an hour. After 3-4 hours, the mixture will be dry enough to roll into ladoos.
  14. Make round ladoos of the size you want.
  15. Store the ladoos in the refrigerator and remember to bring to room temperature, at least 1/2 an hour before serving.