This has been a favourite ever since I can remember eating sweets. And I like the one my grandmother makes.. none of the other versions even come close. So this time, when she visited us, I got her to teach me how to make it. And its so simple. Took less than 20 minutes in all!
You need
1 measure fine sooji
1 measure dessicated fresh coconut
3/4 to 1 measure powdered jaggery (depending on how sweet you like it)
A little milk (to moisten sooji)
Ghee 1 cup
Heat ghee in a non stick pan. Add rooji and roast till it turns golden brown. Take it off the flame and det aside to cool.
Then heat jaggery ober a low flame, stirring constantly. Once it turns into a syrup, check for any impurities and strain if necessary. While still on the flame, add the dessicated coconut to thw jaggwry syrup and allow it to cook in the syrup for a few minutes.
In the meanwhile, thw sooji should have cooled down. Add about 2 tbsp of milk (at room temperature) to the sooji and mix well. Allow it to rest for a max. Of 5 minutes. By this time the coconut and jaggery mixture should have turned a beautiful golden brown and wonderfully fragrant. Add the moistend sooji to it and keep stirring to avoid any lumps.
Let it sit on a low flame, remembering to stir all the while, till the sooji soaks up all the jaggery and coconut syrup. Once done, it will start leaving the sides of the pan. Take it off the heat, top it with a generous amount of ghee, mix well and let ut cool.
You can then made small laddoos or scoop it into a bowl and enjoy it.
Note:
1. I prefer using a deep nonstick kadhai as it tends to get messy.
2. You may add dry fruits and cardamom if you like it. I like the plain version the best.
If you tried it...tell me how it turned out!
