No Diwali celebration at home is complete without these snowy white, crumbly mouthfuls. Toasted semolina, coconut, nuts, raisins and saffron, all come together to make this Diwali classic, sometimes also known as 'Raghavdas laddoos'. These laddoos feature on most celebrations menus in India and every family has its own version. —Varan Bhaat
12- 14 balls
powdered cardamom and nutmeg mix
strands of saffron
milk (or water)
In This Recipe
Make a sugar syrup with the sugar and water until you reach thread consistency.
In the meanwhile, warm the ghee and roast the semolina for about 10 minutes, stirring constantly, until the semolina starts to change colour to a light pink.
Add in the grated coconut and continue roasting on a low flame. Mix well so that the mixture resembles coarse dry sand.
Once the sugar syrup is ready, add in the saffron and spices. Give it a stir. Then add in the semolina-coconut mixture. Mix well until it now resembles wet sand. If it is too dry at this stage, you can add in some milk or water by the spoon until you get a damp mixture.
Cool it enough to be able to dip your hand in it. Add the chopped nuts and raisins and ensure that they are well distributed.
Shape the mixture into 12- 14 balls and set aside to cool.