Sooji Ke Ladoo With Condensed Milk Fiji Style | How to make Sooji Laddu | Semolina Laddu


Makes 15-20 laddus

  • 1 cup fine semolina
  • 1 cup full fat milk powder
  • 1/2 cup powdered sugar (adjust to taste)
  • 1/4 cup condensed milk
  • 1-2 tsp ground cardamom (ellaichi)
  • pinch of fresh nutmeg
  • melted/warm ghee as needed (approximately 1/2 cup or more)


  1. In a heavy-bottom pan, on medium-low dry roast the semolina/sooji until it is golden brown and aromatic. This can take anywhere from 7-10 minutes. Don't increase heat as it may cause the sooji/semolina to burn. Transfer to a flat bowl or plate.
  2. While still warm, add powdered sugar, milk powder, cardamom, and nutmeg. Mix well ensuring that the mix is relatively lump free.
  3. Add in condensed milk and mix really well. Using clean hands, make sure the condensed milk is evenly distributed.
  4. Add in ghee one teaspoon at a time working into the mixture until it starts coming together when binding into a ladoo.
  5. Form ladoos. If the mixture starts feeling dry, add more ghee and continue mixing well and forming ladoos/balls until all of the mixture is gone.


  • This ladoo tastes best the day it is made. To store ladoos, use an air-tight container to ensure they don't harden.
  • Roasting sooji/semolina properly is the key to making the best-tasting ladoo.
  • Always roast the sooji on medium-low heat with stirring constantly. In the beginning, as you stir you will find the semolina clumps/sticks together. As it gets roasted, it becomes loose and starts looking grainy.
  • If the ladoo mixture feels dry and you’re not able to form ladoo then you can add little ghee at a time and mix.
  • The amount of ghee solely depends on the quality of the semolina

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