1 cup roasted Sooji – (Semolina, Cream of Wheat, Farina)
14 oz Fat Free Condensed Milk
5-6 Saffron Strands
2 Splendas or 1 tsp regular sugar
1 tbs Ghee – (Clarified Butter)
(Please note: I did not have shredded Coconut powder: 1/2 cup – if you have that, please add it to the recipe after Roasting the Sooji).
Use a Mortar and Pestle to grind up the Sugar, Cardamons (remove the shell) and Saffron Strands.
Make sure it reaches a powdery consistency.
In a non-stick wok add 1 tbs of ghee and let the ghee melt.
Add the roasted Sooji and roast for another few minutes till golden brown and Sooji begins to emit a faint aroma.
Add the can of condensed milk and mix well
Add the Powdered Saffron, Sugar and Cardamon mix and cook till all the milk is absorbed.
It will be a very thick consistency.
Take a pie pan and apply 1/4 tsp butter all over the pan.
Remove the Sooji and place on the pie pan, let it cool for 10 minutes. (Don’t wait too long as it will be hard to make into balls then).
Make balls and place on a wax paper.
Let it cool down for a few minutes and eat 🙂 Please DO NOT over-eat this! As this is a very heavy recipe it may look light but it is not! I have to say this as it disappeared within minutes in my house, while I was rolling the dough into balls. I didn’t even have enough for the picture.
(Note: if Sooji is not Pre-roasted roast Sooji prior to adding Ghee).
(You can added shredded coconut to this recipe to get more texture and flavor).
If you do not wish to add condensed milk follow this recipe:
Roast the sooji for 5 to 10 minutes on a medium flame.
Once ready allow it to completely cool.
Grind the sooji into a fine powder along with 3/4 cup of sugar.
Add the cardamom, saffron powder at this stage and pulse once for even mixing.
Transfer this mixture to a wide bowl.
Melt the ghee and add this to the sooji sugar mixture.
Mix well and make balls.
Sprinkle 1 tbs of milk if balls are hard to prepare.
I will add a picture of this preparation asap.
Happy eating 🙂