Preparation time: 30 mins
Ingredients: 1 medium sized coconut ( grated ), 1 1/2 cups bombay rawa/suji, ghee ( 2-3 tbs ), sugar ( 1 1/4 cup ), water ( 1 cup ), cardamom powder ( 1/5 tsp ), dry fruits ( 1/3 cup, optional ).
Cooking: Heat 1 tbs ghee on a pan. Add the suji and roast for 3-4 minutes on medium heat. Remove from pan when it reaches a light brown colour ( khova colour ).
Add another tbs of ghee to the pan. Now add the grated coconut and roast for 3-4 minutes on medium heat. Remove from pan and keep aside.
Dissolve the sugar in the water and bring to boil in a wok. Let it boil till the sugar reaches a stringy consistency. ( Test this by taking a little of the liquid, cool it to a tolerable temperature and keep a drop of it between the thumb and forefinger. When you try to separate the fingers, a fine thread of the liquid appears )
Add the cardamom powder and coconut to the sugar syrup. Reduce the flame and mix it for 2 mins. Now add the suji in small batches and stir rigourously to mix all the ingredients. Remove from the flame once the mixture thickens enough to form balls/laddoos ( ideally its better to do it a little before it becomes this thick so the mixture further solidifies on cooling ) .
Keep aside till the temperature drops a few notches and it becomes tolerable to work with your fingers.
Spread a nice amount of ghee on your palm and fingers. Take a little amount of the mixture and gently shape into laddoo.
Spread a little ghee on your hands after every 2-3 laddoos as it prevents the mixture from sticking to your fingers. Makes 20 medium sized laddoos.
Store in a airtight container when completely cool. Keeps fresh for 1 week.
Note: Adding more ghee while roasting the semolina adds to the flavour.