How to make sooji khoya ladoo

suji khoya ladoo

About sooji khoya ladoo recipe

Sooji and Khoya Ladoo are one of the most popular choices among Indian sweets, often prepared on special occasions. These ladoos are renowned for their sweet and crispy taste.

These ladoos are commonly prepared on special occasions like Diwali, Karva Chauth, and weddings. The key ingredients—sooji (semolina), khoya (mawa), sugar, and ghee—make them delicious and rich, perfect for festive celebrations.

Ladoos are prepared through a simple process: sooji (semolina) is roasted in ghee, then mixed with melted khoya (mawa). Afterward, sugar and dry fruits are added to the mixture, and it is shaped into round, delicious ladoos.

These ladoos stand out from other sweets due to their unique taste and charming appearance. The flavor and aroma of homemade ladoos are truly unmatched, adding a special touch to every celebration.

Sooji and Khoya Ladoos are considered a symbol of traditional Indian flavors, and people greatly enjoy their taste. The process of making them is not only simple but also time-efficient, making them a convenient sweet to prepare at home.

If you liked this recipe, don’t forget to explore my other recipes by clicking on the link below.

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About sooji khoya ladoo recipe

Ingredients

How to make sooji khoya ladoo

Tips and FAQ

Ingredients

Ghee – 50 grams

Semolina (Sooji) – 100 grams

Mawa (Khoya) – 100 grams

Powdered Sugar (Boora) – 100 grams

Cashews – A handful

How to make sooji khoya ladoo

Heat ghee in a pan. Add sooji (semolina) and roast it until golden brown. Transfer the roasted sooji to a plate. In the same pan, add khoya (mawa) and roast it until it turns brown. Transfer the roasted khoya to the plate with the sooji. Allow the sooji and khoya to cool enough to handle comfortably with your hands. Add boora (powdered sugar) to the mixture. Mix in the chopped cashews as well. Mix everything thoroughly. Gradually shape the mixture into round ladoo balls. Your delicious Sooji Khoya Ladoo are ready to eat.

Tips

While roasting the sooji (semolina), keep the flame low to prevent it from burning, as high heat can easily burn it.

For the khoya (mawa), I grated it first before roasting. Grating ensures that any lumps in the khoya get easily mashed during roasting, and it cooks evenly from all sides.

If you don’t have boora (powdered sugar), you can substitute it with powdered white sugar.

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