Wednesday, January 12, 2011

Vermicelli Ladoo

Other names - Semiya ladoo / Semya Ladoo

Prep Time: 20 min

Yields: 8 ladoos

  1. Vermicelli - 1 cup
  2. Sugar - 1/4 cup
  3. Cardamom pods - 4
  4. Cashew nuts - 8
  5. Almonds - 8
  6. Ghee - 2 tsp
  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.
  • Can also add raisins to the ladoos.
  • Can also add roasted grated coconut to make vermicelli coconut ladoos.

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