Edible culture - Coconut ladoo

Hello,

As Coconut Full Moon is just around the corner, let's check out our recipe today, Coconut Ladoo.

Materials:
2 cups of fine semolina
1 cup desiccated fresh coconut (the white part of the coconut (coconut) should be used)
½ cup of sugar
3 to 4 tbsp ghee
1 cup of water
1/2 tsp cardamom powder
A little nutmeg powder
Currants
Saffron

Action:
1) Dry roast semolina on a medium flame for 4 to 5 minutes. Stirring often will prevent the semolina from burning.

2) Take out the paratha's toasted semolina. Stir in the

aromatic coconut. Give it ten to fifteen minutes to settle.

3) Fill the pan with ghee. Stir in the melted coconut sesame mixture after adding the ghee.

Fry the mixture on medium-high flame for 10 to 12 minutes until the colour turns light brown. Keep the roasted mixture in a pan.
4) Mix sugar and water and make Ektari Pak. When the mixture starts to boil, within 5 to 6 minutes, Ektari Pak is formed. Turn off the gas when the pak is ready.
5) Immediately pour the semolina-coconut mixture into the pan and mix. The mixture will appear thin at first but will thicken over time. Add cardamom powder, little nutmeg powder and a pinch of saffron.
The mixture should be made into ladles. Place one currant on each ladle.

Note:
1) These ladles do not last long.
Lasts 7-8 days.

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