Super Soft Sooji Laddo Fiji Style | Fiji Style Suji Ke Laddu - No condensed milk

Let me start off by saying that this laddo is to die for! It is melt in your mouth goodness and everyone in my family, especially my 2 year old, loves it! The binding agent for this laddu is ghee (clarified butter). I have shared another sooji laddu recipe on my blog, which uses condensed milk in addition to ghee to help with binding. These are both great and very tasty, however, this one is finer sooji and combined with the sugar and milk, its divine. This DOES NOT hold up well to extreme hot temperatures. I remember a friend of mine made these during our summer (100*F) to take to the temple and by the time she arrived, the whole batch had lost its form and melted in the container. So if its hot out, use the condensed milk recipe as it will not loose its form. But DO give this recipe a try at least once! You too will love it as much as we do, I promise! 


  • 1 cup fine Semolina/Sooji
  • 3/4 cup full fat powdered milk 
  • 1/2 cup icing/powdered sugar
  • 1-2 tsp ground cardamom
  • melted ghee as needed (approximately 1/2-1 cup) 

  1. Grind fine semolina in coffee/spice/dry grinder to a finer texture. Do not make it completely powdered as it should have some grittiness. 
  2. Dry roast semolina in a heavy bottom pan on medium-low heat for 5-7 minutes or until golden and aromatic. The semolina will not have drastic color change, just subtle golden color. Be sure to roast on medium to low heat so you don't burn the semolina. 
  3. Transfer semolina to a large bowl and mix in all other ingredients EXCEPT for the ghee. Mix really well and be sure to remove all lumps. If your powdered sugar is lumpy, you may shift/sieve it before adding to the mix. 
  4. Slowly add a little bit ghee at a time to small amount of the mix. You dont want to add all of the ghee at once to all of the mix as it may become difficult to bind and you will end up using more ghee than necessary. Once the small amount of mixture is bindable into a ball/laddu, form ladoos and continue the process until all of the mixture is gone. 
  5. Store in an air-tight container for up to 14 days. 

  • Dry roast on medium low heat to ensure that the semolina/sooji does not burn
  • Make sure you remove all lumps from the mix before binding.
  • Take only a little bit of the mix at once and add little ghee at a time to bind laddos. 
  • If it is hot on the day you prepare this, be sure to lay on a tray in a single layer. Do not place one on top of another as it can cause the laddo to break/crack. 
  • If laddu does break, just gather again and rebind. The warmth of your hands will help bind it quickly. 

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