Vermicelli Ladoo

Other names - Semiya ladoo / Semya Ladoo

Prep Time: 20 min
Yields: 8 ladoos

Ingredients

1. Vermicelli - 1 cup
2. Sugar - 1/4 cup
3. Cardamom pods - 4
4. Cashew nuts - 8
5. Almonds - 8
6. Ghee - 2 tsp

Method

1. Peel cardamom pods and crush seeds using pestle & mortar.
2. Grind sugar into fine powder using the small dry grinding jar of mixie.
3. Grind cashew nuts, almonds, ground cardamom pods to a fine powder in a mixie.
4. Warm up the ghee and keep aside.
5. Heat half a tsp of ghee in a pan on low heat, add vermicelli and saute until golden brown; allow to cool.
6. Grind roasted & cooled vermicelli to a fine powder using a mixie.
7. Sieve the ground vermicelli in order to separate the coarse particles; grind again into fine powder.
8. Repeat until the final smooth mixture is obtained; transfer contents to a mixing bowl.
9. Now add ground sugar, nuts & cardamom powder; mix well.
10. Pour warm ghee and shape them in to ladoos.
11. Store in a dry, air tight container; stays fresh for a week or two.

NOTE

• Can also add raisins to the ladoos.
• Can also add roasted grated coconut to make vermicelli coconut ladoos.