15min Suji Laddu

Heat 80–100 g ghee in a heavy pan on medium flame.

Add 200 g suji (rava) and roast slowly till it turns light golden and aromatic.

Stir continuously so it doesn’t burn.

Add 25 g desiccated coconut and 25 g almond powder. Roast for another minute.

Add 50 g chopped dry fruits if using. Mix well and turn off the flame.

In another pan, add 200 g sugar and 100 g water.

Add 15 g ghee and boil till you get a 1-string consistency (sticky when pressed between fingers).

Keep the flame on low once the syrup is ready.

Slowly pour the hot syrup into the roasted suji mixture while stirring continuously to avoid lumps.

Mix well until the mixture starts to come together.

Keep stirring on low flame until the mixture leaves the sides of the pan and forms a soft dough-like consistency.

Grease a tray or thali with ghee.

Spread the mixture evenly and level the top with a spatula.

Let it cool for 30–40 minutes.

Once set, cut into squares or diamonds for Suji Barfi, or roll into Laddoos while still slightly warm.