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)
- 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.
- While still warm, add powdered sugar, milk powder, cardamom, and nutmeg. Mix well ensuring that the mix is relatively lump free.
- Add in condensed milk and mix really well. Using clean hands, make sure the condensed milk is evenly distributed.
- Add in ghee one teaspoon at a time working into the mixture until it starts coming together when binding into a ladoo.
- 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