Dry Fruit Coconut Laddoo

Ingredients:

✔ Ghee – 3 tbsp

✔ Tata Sampann Cashew nuts – 2 tbsp, chopped

✔ Tata Sampann green Raisins – 2 tbsp

✔ Sooji (semolina) – 1 cup (about 160 g)

✔ Fresh grated coconut – 1 cup (about 80 g)

✔ Milk – 1 cup (240 ml)

✔ Organic India Khandsari sugar (or powdered raw sugar) – ¾ cup (120 g), adjust to taste

✔ Green cardamom powder – ½ tsp

✔ Salt – a pinch

✔ Tata Sampann 7-in-1 Seeds Mix – ¼ cup (about 35 g)

✔ Desiccated coconut – ½ cup (for rolling)

Instructions:

1. Heat the ghee in a heavy-bottomed pan over medium heat. Add cashew nuts and fry until golden. Add raisins and fry until they puff up. Remove both and set aside.

2. In the same pan with remaining ghee, add sooji. Roast on medium-low heat for 6–8 minutes, stirring continuously until aromatic and lightly golden.

3. Add fresh grated coconut and Tata Sampann 7-in-1 Seeds Mix to the roasted sooji. Roast together for another minute, stirring gently to combine.

4. Gradually pour in milk while stirring to avoid lumps. Cook, stirring often, until the mixture thickens and most of the liquid is absorbed.

5. Add khandsari sugar, cardamom powder, and a pinch of salt. Stir continuously; cook until the mixture leaves the sides of the pan and forms a mass.

6. Stir in the fried cashew nuts and raisins.

7. Let the mixture cool until it is warm but still pliable.

8. Grease your palms with a little ghee. Take small portions (about 25–30 g each) and shape into balls.

9. Roll each laddoo in desiccated coconut to coat.

10. Enjoy warm or at room temperature. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.