Soji kay laddo is our Traditional dish and many dry fruits are added to this dish. But you can add what you like. Following recipe is what I prefer to eat and cook. This dish needs some constant stirring so it will make you tired but if you want to do some hard work for this dish, then just go for it. It is usually made in winter months and can be stored in cool place at room temperature for many days.
Prep time: 15 minutes
Cooking time: 40 minutes
½ kg of soji (semolina)
2 ½ of granulated sugar
1 cup of Almonds
2 green cardamoms
1 cup of desi ghee (Clarified butter)
1 cup of water plus more if you need it
1. Roast your almonds in oven for 5 to 10 minutes at 200 degree Centigrade, take out and let them sit to cool completely. Take your raisons, rinse them well and set them aside. Remove the seeds from green cardamoms and grind them in mortar and pestle
2. In a heavy bottom pan add soji (semolina) and desi ghee. On medium heat, Roast soji (semolina) with constant stirring for about 25 to 30 minutes or until it gets golden brown in color.(It will take a while so be patient)
3. Meanwhile, grind almonds in big pieces. When it’s been 15 minutes of soji (semolina) roasting take a saucepan, add sugar and 1 cup of water and on medium heat let it come to heavy boil. Sugar syrup should be very thick, let the syrup cooking for 15 minutes.
4. Add raisons, ground almonds and ground cardamoms in roasted semolina. Mix well for 2 minutes and then add sugar syrup.
5. Mix constantly, here it is important to note if it dries out quickly you can take it as panjiri and eat that. However, if you want to make laddos first make sure that there is some liquid left in the mixture but if it dries out add additional some water with constant stirring. Watch carefully, take the pot off the heat when you feel that some liquid is still there.
6. When the mixture is still warm make ladoos quickly and they look like they are very soft but they will harden when they cool completely.