Simply Blissful Living - Taste of Fiji

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!  Ingredients: 1 cup fine Semolina/Sooji 3/4 cup full fat powdered milk  1/2 cup icing/powdered sugar 1-2 tsp ground ca...

Ingredients: 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) Method: 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 ...

I started experimenting with microwave recipes for some Fijian Indian sweets a few weeks ago. My goal was/is to develop recipes that taste amazing and similar to the original technique but make them quick and easy. After a few experiments, I was pleasantly surprised at how great this turned out. Its crumby and the texture is just like the original sugar recipe/stove top recipe. I also wanted to add a flavor twist to this to make it slightly different. Pops cordial is popular in Fiji and I've had several requests to show how to add to barfi; hence, the perfect twist! You can certainly leave it out and just substitute with the same quantity of liquid milk (or even water!) I hope you give this recipe a go! I promise, it will not disappoint!  Small Batch Makes 6-8 pieces  Ingredients: 1 cup full fat/cream milk powder  3 tbsp granulated sugar  1/2 tbsp ghee 1/2 tsp ground cardamom  pinch of fresh nutmeg  2 tbsp liquid milk (I used evaporated)  1 tbsp cordia...

  Ingredients Batter: 2 cups gram flour (besan) sifted  1-1.5 cups milk/water Oil for frying  Syrup:  1.5 sugar (adjust to taste)  3/4 cup water  1/2 tsp cardamom (ellaichi)  Pinch of saffron (optional) Method:  Coming soon! Watch video below until then :)