Navratri Special – Coconut Ladoo, Sabudana Kheer and Suji Halwa – Recipe Video

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Coconut Ladoo

Ingredients For Coconut Ladoo

• 2 cups (200g) dried desiccated coconut
• 1 cup (200g) sugar
• 1 cup (240ml) milk
• 1 teaspoon ghee

Steps In Making Coconut Ladoo

1. Place a heavy bottom pan on medium flame and add ghee. To this add dessicated coconut and and keep stirring it continuously for two minutes.
2. Now add milk and cook for around 4-5 minutes or until the milk is absorbed by the coconut and it gets a crumbly texture.
3. Add sugar and keep stirring continuously as sugar might stick to the pan. Once the sugar melts it will start to release water.
4. Cook for around 5 minutes or until the water is absorbed by the coconut and it becomes soft. (There should be some moisture still left in the coconut). Don’t cook further, else the mixture will become dry and the laddos will turn out hard and crumbly.
5. When the mixture is cooked, it will get a nice shiny texture and will start to form a ball. Turn off the flame and let it cool down for 10 minutes or until lukewarm.
6. Now take a tablespoon of coconut mixture in between your palm and make the ladoos depending on the size you want.
7. Gently roll the laddos in dried desiccated coconut.
8. Let the ladoos rest for couple of hours before serving, this will help them firm up.
9. Store in a refrigerator for up to a week in an air-tight container.

Recipe Notes For Coconut Ladoo

• Can use low fat or full fat milk.
• While adding the milk in the coconut mixture keep stirring it to avoid any lumps.
• Can use finely grated fresh coconut too.

Step By Step In Pictures For Coconut Ladoo

1. Place a heavy bottom pan on medium flame and add ghee.

2. To this add dessicated coconut.

3. Cook for 2 minutes, stirring it continuously.

4. Now add milk.

5. Cook for around 4-5 minutes or until the milk is absorbed by the coconut and it gets a crumbly texture.

6. We have got the desired crumbly texture now.

7. At this point add sugar. Stir continuously as sugar might stick to the pan. Once the sugar melts it will start to release water.

8. Cook for around 5 minutes or until the water is absorbed by the coconut and it becomes soft. (There should be some moisture still left in the coconut). Don’t cook further, else the mixture will become dry and the laddos will turn out hard and crumbly.

9. When the mixture is cooked, it will get a nice shiny texture and will start to form a ball. Turn off the flame and let it cool down for 10 minutes or until lukewarm.

10. Now take a tablespoon of coconut mixture in between your palm and make the ladoos depending on the size you want.

11. Finish making all the ladoos.

12. Gently roll the laddos in dried desiccated coconut, this is optional. Now let the ladoos rest for couple of hours before serving, this will help them firm up.

13. Delicious Coconut Ladoos are ready to serve. Store in an air tight container for up to a week.

Sabudana Kheer

Ingredients For Sabudana Kheer

• 4 cups (1 litre) milk (preferably full fat)
• 1 cup (100g) sabudana/tapioca/saabakki/sago
• 1/3 cup (75g) sugar
• 12-15  roughly chopped almonds
• 12-15 roughly chopped pistachios
• 12- 15 roughly chopped cashews
• 2 tablespoon raisins
• 15-20 saffron strands soaked in two tablespoons of warm milk/water (optional)
• 1 teaspoon cardamom powder

Steps In Making Sabudana Kheer

1. Soak sabudana/tapioca/saabakki/sago in water for at least 3 hours. Drain if any excess water is left.
2. In a heavy bottom pan over medium heat add milk, bring it to a boil and reduce till 1/3 (for around 10-12 minutes). This will make your kheer thick and creamy.
3. In a small bowl take saffron strands and add some warm milk to it. Keep it asided for 10 miniutes till it releases yellow colour.
4. Now add soaked sabudana and keep stirring continously as sabudana has a tendency to stick to the pan.
5. Cook for at least 7-8 minutes or until sabudana turns translucent.
6. Add the saffron milk and mix again, this will give the sabudana kheer a nice yellow colour. (optional)
7. While stirring continously add sugar and all the dried fruits and cook till the sugar is properly dissolved and the kheer has thickened.
8. Top it with some cardamom powder and mix.
9. Serve hot or cold.
10. Store in an airtight container in the refrigerator for up to 2-3 days.

Recipe Notes For Sabudana Kheer

• As the kheer cools down, it will thicken more, so switch off the flame little before your desired consistency.
• After adding Sabudana never cook it on high flame as Sabudana has the tendency to stick to the pan.

Step By Step In Pictures For Sabudana Kheer

1. In a heavy bottom pan over medium heat add milk and bring it to a boil.

2. In a small bowl take saffron strands and add some warm milk to it and keep it asided for 10 miniutes till it releases yellow colour.

3. Boil the milk and reduce till 1/3 this will take around 10-12 minutes.

4. Now add soaked sabudana and keep stirring continously as sabudana has a tendency to stick to the pan.

5. Cook for at least 7-8 minutes or until sabudana turns translucent.

6. Add the saffron milk and mix again, this will give the sabudana kheer a nice yellow colour. (optional)

7. Add all the dry fruits like almonds, pistachos, raisins and cashews.

8. Add sugar and stir continously till the sugar is properly dissolved and the kheer has thickened.

9. Top it with cardamom powder.

10. Serve hot or cold. Store in an airtight container in the refrigerator for up to 2-3 days.

Suji Ka Halwa

Ingredients For Suji Ka Halwa

• 3/4 cup suji/rava/semolina
• 1/4 cup atta/whole wheat flour
• 1 cup sugar
• 3/4 cup  ghee/clarified butter
• 4 cups water
• 1 teaspoon cardamom powder
• 12-15 roughly chopped almonds
• 12-15 roughly chopped pistachios/pista
• 12-15 roughly chopped cashews/kaju
• 2 tablespoon raisins/kismish

*Please read the Recipe Note section at the bottom of the recipe for measurement details.

Steps In Making

The Sugar Syrup

1. In a pan take water and add sugar to it. Cook till the sugar melts completely. Don’t have to boil it.
2. Now add all the dried fruits ( almonds, cashews, Pistachios and raisins) and cardamom powder to it.
3. Stir it well and keep it aside till we make our halwa.

The Halwa

1. In a heavy bottom pan over medium heat, add ghee and once it melts add suji/semolina and atta/whole wheat flour to it. Roast them till slightly golden brown or till the mixture turns aromatic.
2. Keep stirring continuously to avoid it from burning. The mixture will turn frothy and begin to release ghee.
3. Once it turns slightly golden in colour, bring the flame to low and add the sugar syrup to it.
4. Keep your face and hands at a distance because the sugar syrup may splash.
5. Now turn the heat to medium and cook for 8-10 minutes till the water is absorbed by the suji and atta.
6. Add two teaspoons of ghee and cook for another two minutes, stirring it continously.
7. As the halwa begins to cool down it will thicken up, so don’t overcook it.
8. Serve hot or hold.
9. Store in refrigerator, in an airtight container for up to a week.

Recipe Notes For Suji Ka Halwa

• In this recipe, I have not mentioned the ingredients in grams or ml, because here we have to measure everything (both dried and liquid ingredients) from the same cup or katori. You can take any cup as big or small but make sure the ratio of all the ingredients remains the same and you measure all the ingredients from the same cup. The recipe can be multiplied or divided as per the requirement.
• Whole wheat flour/atta will combine the semolina together and make the halwa soft and moist. Please do not skip this.

Step By Step In Pictures For Suji Ka Halwa

1. For the sugar syrup, in a pan take water.

2. Now add sugar to it.

3. Cook till the sugar melts completely, don’t boil it.

4. Now add all the dried fruits ( almonds, cashews, Pistachios and raisins)

5. Finally add the cardamom powder and keep it aside till we make our halwa

6. For halwa, in a heavy bottom pan over medium heat, add ghee and melt it.

7. Once it melts add suji/ semolina to it.

8. Now add atta/whole wheat flour.

9. Roast them till slightly golden brown or till the mixture turns aromatic.

10. The mixture will turn frothy and begin to release ghee.

11. Once it turns slightly golden in colour, bring the flame to low and add the sugar syrup to it. Keep your face and hands at a distance because the sugar syrup may splash.

12. Now turn the heat to medium and cook for 8-10 minutes till the water is absorbed by the suji and atta.

13. Cook till the halwa becomes thick.

14. Add two teaspoons of ghee and cook for another two minutes, stirring it continously.

15.  As the halwa begins to cool down it will thicken up, so don’t overcook it.

16. Serve hot or cold. Store in refrigerator, in an airtight container for up to a week.

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Next Recipe:

• Easy Kaju Katli Recipe
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