Semolina Coconut Ladoo / Naralipaakatle Ladoo

Naralipaakatle ladoo is a traditional Maharashtrian sweet treat made with fresh coconut and roasted semolina. This delectable , melt-in-mouth ladoo is festive and typically made on special occasions and festivals like Raksha Bandhan, Ganesh Chaturthi and Diwali. This ladoo happens to be my all time favorite as the recipe is easy and simple to follow and the ladoos have a good shelf life of up to 2 weeks on refrigeration. Best part is that these ladoos are made with just 6 ingredients that are always present in any Indian kitchen. and are deliciously addictive.

The recipe of naralipaakatle ladoo calls for ghee roasting the suji/semolina until it is aromatic and turns pink in color. Scrapped fresh coconut is added to this roasted suji along with nuts and raisins. The mixture is roasted further for few minutes. A single thread sugar syrup is added to this suji coconut mix and cooked it leaves the sides of the pan. This ladoo mix is kept undisturbed for 2-3 hours before shaping them into ladoos. This time allows the flavors to blend well with each other. During this time the suji coconut ladoo mixture not only cools down to handle but also hardens so that it can hold its shape. Now, small portion is rolled between the palm to make semolina coconut ladoo. 

 

Video Recipe for Suji Coconut Ladoo 

              

We can shape this coconut suji mixture into any shape. Yesterday, i put the mixture in a mobdak mould and made this beautiful looking Naralippakatle modak for the ongoing Ganesh Chaturthi Festival. This is a 3 year old post and i have updated it with new preparation pics and written content. I am

sharing this post with a Facebook group, Foodies_RedoingOldPost which i am a member. This group is an initiative my friend and fellow blogger Renu who blogs at Cookwithrenu. In this group, bloggers update their old posts with new pics or contents every 2 weeks. I loved this concept, as bloggers we grow each day, our photography gets better and when we revisit our old post, we feel the photography could be better. Also many a time we make changes in our recipe which needs to be updated. I have many such posts which need to be updated and hope this group gives me the needed motivation for it. This is my fifth entry in this event (6th September). 

                                

Preparation Time: 1-2 hours
Cooking Time: 30 minutes
Serves:2 dozen ladoos ( small)

Ingredients: (1 Cup - 250 ml)

• 2 cup Suji / Semolina 
• 1 cup fresh Coconut , scrapped
• 1 1/2 cup Sugar
• 1/2 cup ghee 
• 1/4 cup raisins and chopped nuts of your choice. 
• 1/2 teaspoon cardamom powder

 Method:

1. Heat ghee in a non stick wok and add semolina to it. Roast it on a low to medium flame until fragrant and it turns pinkish. Take care not burn it.

 2. Now add the scraped coconut to the roasted semolina and keep stirring continuously until there is no more moisture left in the mixture. Now add the nuts and raisins. Mix them and roast the mixture again for 1 more minute.

 3. In a separate sauce pan take sugar , add 1 cup water to it and put on the flame. Make the sugar syrup to one string consistency . 

                                         

4. To check the one string consistency of sugar syrup, take a drop of syrup between your thumb and index finger and slowly try to pull your index finger, if you get one string formed between the 2 , you have attained the correct  consistency. Be careful while handling the hot syrup.

                           

5. Add the sugar syrup to the mixture, mix properly and cook for 2-3 minutes and then turn off the flame. Let this mixture rest for 1-2 hours.

6.  After 1-2 hrs the suji soaks up all the syrup and becomes dry enough to roll into ladoos. 

   

  

7. Keep Narali Pakaatle ladoos in an air tight container. These Ladoos last up to 2 weeks on refrigeration.

                             

                                

   

Recipe Notes:

• You can add few saffron strands to the sugar syrup to give the ladoos a natural yellow tinge if you wish.
• Do not cook the suji coconut mixture for a long time after adding the sugar syrup as it will turn the mixture very hard on cooling and make it dry and you wont be able to roll the mix into ladoos.
• The ladoo mixture is sticky while hot but as the mixture cools down , the suji absorbs the moisture and dries up .
• The ladoos stay good for 2 weeks on refrigeration in an air tight container.

If you ever try this recipe, do share your feedback with us in the comment section below. 

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