My grandmother used to make a version of these with whatever she had in the kitchen that day, sometimes more coconut, sometimes more semolina, the cardamom always the same. Laddu recipes vary enormously by region and by household, and this one sits in the simpler camp: semolina and fresh coconut roasted together in ghee, sweetened with sugar, bound just enough with a little milk to roll into balls. So good. The cashews and raisins give each bite a small textural surprise. They’re not fussy to make, and they travel well, which is why they show up at every celebration and also in a small container tucked into someone’s bag for later. Once you know the basic method you’ll start adjusting it yourself.
How to Make Simple Indian Coconut & Raisin Laddu
Roasting the semolina
Low heat and constant stirring are essential here. The semolina should turn lightly golden and fragrant, around five to seven minutes. Key step. Rushing this step on high heat means uneven browning and raw patches in the middle.
Shaping while warm
Roll the laddu while the mixture is still warm enough to hold together. If it cools too much before rolling, it crumbles. If it’s too hot to handle, give it a minute and try again. A little extra milk, added half a teaspoon at a time, fixes a mix that won’t bind. 
Simple Indian Coconut & Raisin Laddu
- Total Time: 20 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
Sweet, spiced semolina balls are studded with cashews and raisins. A simple Indian treat perfect for any occasion.
Ingredients
- 1 cups (237 ml) semolina/sooji
- 1 cups (237 ml) grated fresh coconut
- 1 cups (237 ml) sugar
- 10 cashews
- 10 raisins
- a pinch of cardamom
- 3 tbsp ghee (butter)
- 1 tbsp milk
Instructions
- Add 1 tbsp of ghee to a pan and dry roast semolina for 5 to 7 minutes over low heat, stirring continuously. Turn off the heat and set aside.
- In the same pan, melt 1 tbsp of ghee and roast cashews and raisins. Remove and set aside.
- Add grated coconut and roast for 1 minute. Mix in the roasted semolina, cardamom powder, raisins, cashews, and lightly powdered sugar. Roast for 1 minute and turn off the heat.
- Warm milk and gradually add it to form small ladoos.
- Store the ladoos in an airtight container.
Notes
- To prevent sticking, lightly grease your hands with ghee before rolling the laddu.
- If the mixture is too dry to form balls, add a teaspoon of milk at a time until it’s pliable.
- For a richer flavor, use browned butter instead of ghee.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 laddu
- Calories: 200
- Sugar: 20
- Sodium: 5
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I use desiccated coconut instead of fresh?
You can, but add an extra tablespoon or two of milk since dried coconut absorbs more moisture. The flavor will be slightly less bright than fresh, but the laddus will still hold together.
What can I use instead of ghee?
Unsalted butter works as a substitute. The flavor will be slightly different since ghee has a nuttier, toasted quality, but the laddus will still bind and taste good.
How do I know when the semolina is roasted enough?
It should turn a shade darker, smell nutty, and feel hot to the touch. This usually takes five to seven minutes over low heat with constant stirring. If it starts to smoke, your heat is too high.
