Semolina coconut mithai
Semolina coconut mithai

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, semolina coconut mithai. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Semolina coconut mithai is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Semolina coconut mithai is something that I’ve loved my entire life. They’re fine and they look wonderful.

Semolina Coconut Laddu is delicious mithai for the festivals. This does not require much time and efforts. You have to just roast the semolina, coconut and dry nuts.

To begin with this particular recipe, we must prepare a few ingredients. You can have semolina coconut mithai using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Semolina coconut mithai:
  1. Make ready 1/4 cup ghee
  2. Get 6 cashews ,chopped
  3. Get 1 cup semolina/sooji
  4. Prepare 1/4 cup desiccated coconut
  5. Make ready 1 cup sugar
  6. Get 1/4 cup water
  7. Take 1/4 tbsp cardamom powder
  8. Prepare 2 tbsp milk if required
  9. Prepare 1 pinch Orange colour

Serve Sooji Manpasand Burfi Recipe with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks to your guests. What is Laddu (Ladoo or Mithai or Undo)? Laddu is a ball shaped sweet recipe popular in India prepared using flour like besan, whole wheat (atta) or sooji (semolina) and sugar with some additional flavors. Semolina - I used fine white semolina.

Instructions to make Semolina coconut mithai:
  1. Firstly, in a wide pan fry 6 chopped cashew and 1/4 cup ghee. Fry until cashews turn golden brown. Transfer them to the plate and keep aside.
  2. In the same pan add 1 cup rava and roast on low flame. Roast the sooji until it changes colour to light brown and turns aromatic. Further add 1/4 cup desiccated coconut and roast for a minute more.
  3. Turn off the flame and allow rava to cool to room temperature.meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and 1/4 cup water. Further boil for 5 minutes or till you get one string consistency then add orange colour mix it well.
  4. Turn off the flame add add roasted rava to sugar syrup.also add in roasted cashew, and 1/4 tsp cardamom powder. Stir continuously to avoid any lumps formation.
  5. After a minute, rava absorbs the sugar syrup. When it's still warm enough, take a plate add the mithai and cut the little pieces. Finally, serve sooji mithai once cooled completely or store in airtight container for 2 weeks.

You can also use coarse semolina/rawa/suji. Coconut Milk - we used thick variety. Namakpare is also known as namkeen or nimki. Add sufficient water and knead into a semi soft dough. To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.

So that’s going to wrap this up for this special food semolina coconut mithai recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!