fiji indian recipe for suji ladoo

Suji Ladoo Made Quick and Easy

Suji Ladoo is an Indian sweet that is made during Diwali, Shivratri, Ram Navami, Navratri, Janamashtami and other religious occasions. This ladoo is also made during Indian festivities such as Raksha Bandhan (a fun gathering where the sister ties a colourful band called a ‘rakhi’ on to the wrist of her brother(s) and then is rewarded for her love with gifts).

Fiji-Indians have used this recipe for many years but its popularity only grew on the islands in the last 20 or so years. With the new generation, people began to get more and more interested in celebrating festivities with new sweets and with the introduction of the internet, recipes emerged in mass numbers. This one became very popular in Fiji probably because it tastes incredible, melts in your mouth and is quite simple to make. In some parts of India, this sweet is made in a slightly different manner. They call it ‘Rava Ladoo’ and use fresh milk instead of powdered and they also incorporate nuts and dried fruit.

This recipe will make about 50 pieces – that’s a lot. Adjust the recipe to the amount you prefer, especially if you aren’t planning to share.

Ingredients

  • 1 Cup Powdered Sugar
  • 1 1/2 Tsp Ground Jaifar (Nutmeg)
  • 2 Cups Suji (Semolina)
  • 1 1/2 Tsp Ground Elaichi (Cardamom)
  • 3/4 Cup Powdered Milk
  • 1 – 2 Cups Ghee (Clarified Butter)

Directions

  1. If you have coarse suji (semolina), then you will have to first blend it to a fine powder. The same should be done with coarse sugar. You want the ladoo to melt in your mouth.
  2. Grab a large non-stick frying pan and dry roast the suji (semolina) in ½ cup of ghee (clarified butter) till slightly brown and aromatic. Once the suji is roasted, transfer it to a large basin
  3. Now add the rest of the ingredients (powdered milk, sugar, elaichi (cardamom) and jaifar (nutmeg)). Mix them and set aside to cool. [Note: Do not add the remaining ghee, it will be used to bind the ladoos later]
  4. Then add enough ghee to the mixture in small batches and roll into small balls. Adjust the ghee to the minimum amount needed to hold the ladoos together. [Note: If there is too much ghee, the ladoos will melt and won’t hold their shape. If there isn’t enough ghee, the ladoos won’t bind. It is a trial and error process to get the right amount needed, so keep at it even when it seems like it isn’t binding]
  5. Once rolled into spheres, stack the ladoos inside an airtight container and you can enjoy them fresh for a few weeks.

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