Soft melt in the mouth ladoo made with freshly grated coconut, roasted semolina with the heavenly essense of cardamom and saffron.
Make the sugar syrup by boiling 3/4 cup of water with 1 1/2 cups of sugar for 5 minutes on medium-high heat.
Allow the mixture to completely cool down. Make round balls using about 3 to 4 tablespoons of the mixture. Press them in the plam ofyour hands and then roll them into round balls.
Tips: Use fine semolina and roast to light golden brown color Use homemade ghee if possible If using frozen coconut, make sure to thaw it in the microwave for 30 seconds Allow the mixture to fully cool down before trying to make ladoos. At first the ladoo may seem a bit too soft but they dry up eventually. Does your mixture look too dry even before you trying to roll them? This only means that the syrup was overcooked. To fix, simply srinkle some warm ghee and warm water and roll into round balls. No fail tips for perfect sugar syrup: Use an external timer to time the syrup cook time as you do not want to overcook sugar syrup. It takes me 5 minutes to make syrup with 3/4 cup of water and 1.5 cups of sugar in a 2-quart sauce pan. If you double the recipe, it will take about 8 minutes for the syrup to be ready. To check if the syrup is cooked properly, simply lift the spoon up and watch the last few drops of syrup dropping from the spoon. The last drops should form a one-line string.