I made these ladoos for Narali Poornima .It is the festival celebrated on the full moon day in the month of Shravan when all the fisherfolk worship the ocean with offerings of coconuts. Its that time when the south west monsoon is supposed to abate and the fishermen can cast their nets in the seas again and trade resumes again. For foodies like me it means preapring some sweetdish with coconut as one of the chief ingredients.
Here's how I made them
3 katoris coarse semolina
1 coconut grated (or 2.5 katoris dessicated coconut flakes)
1/2 katori milk
1/2 katori ghee (clarified butter)
For the Sugar syrup:
1.5 katori water
2.5 katoris sugar
1 tspn saffron
1 tspn cardamom powder
1 tblspn raisins
1. Heat the ghee in a heavy bottom pan and roast the semolina on a gentle heat till it turns a nice golden colour
2. Add the milk in 2 parts and roast again
3. Now add the coconut and roast further for a couple of mins or till the fresh coconut completely dries up. Turn this mixture onto a plate.
4. For the syrup add the sugar to the water and bring to a boil. After it starts boiling, boil only for 3 mins more on a gentle heat. Turn off the heat and add the saffron and cardamom.
5. Now add the semolina and coconut mixture to the sugar syrup and mix well. Leave the mixture in this condition for a couple of hours just stirring the mixture once in a while.
6. After 2 hrs check to see whether you can roll the mixture into balls and roll the ladoos. If mix is still too sticky you just need to wait for some more time and if mix is too hard just add a little hot water to it and stir again
7 Decorate tthe ladoos with almonds or raisins or edible silver foil<>