|Preparation Time||15 mins|
|Cooking Time||1 hour|
|Recipe Cuisine||South Indian|
|Fine Semolina(Or coarse)||2 Cups|
- Take the rawa(Semolina) in a bowl along with a pinch of salt and mix well
- Add water little by little and make a thick dough like we do it for chapati. Leave the dough covered in a damp cloth or we can close the bowl using a plate and leave it for 10 minutes
- After 10 minutes, again press and kead the dough once and make small balls of out of the dough like we do it for poori
- Using the roller, make small poori out of a ball as shown in the picture below. The poori should be thin.
- Repeat the above steps for the rest of the dough balls. Meanwhile heat a kadai or a heavy bottomed pan and add oil
- Test the hotness of the oil and if it is enough to fry the pooris then slowly drop the poori one by one and fry it in a medium heat. The poori should not be fluffy rather it should be crispy. So when the poori starts to fluff in the hot oil, press it with a spatula and make it flat.
- Repeat the above steps for the rest of the pooris and allow it to cool off
- Break the pooris and take this in a mixer and grind it to a nice powder to the maximum extent. Though we grind it nicely, sometimes it will be coarse because of the nature of semolina. But try it to the maximum to get a soft and nice powder. Take this ground semolina powder in a bowl
- Take the sugar and cardamom in a mixer and grind it to a nice powder
- Once the sugar is ground to powder, add the powdered semolina and grind it to once to mix well with the sugar
- Take the semolina-sugar powder in a big bowl or a heavy bottomed pan. In a kadai, heat the ghee and add broken cashew and fry it till it turns golden brown color
- Add the ghee to the semolina-sugar powder and mix well with the spatula. The hot ghee will melts the sugar. Make lemon size balls out of the laadoo mixture
- The Enticing and delightful Mohan Laadoo is ready to serve.