Rosewater Semolina Laddoo Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Rosewater Semolina Laddoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s been a family favourite for years – Rosewater Semolina Laddoo! These little balls of goodness are surprisingly easy to make, and they’re absolutely bursting with flavour. I first made these for Diwali when I was still learning to cook, and they were a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

These laddoos are more than just a sweet treat; they’re a little piece of comfort. They’re perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. Plus, the delicate rosewater flavour combined with the nutty semolina is simply divine. They’re not overly sweet, and the texture is just perfect – soft, yet hold their shape beautifully. Honestly, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful laddoos:

• 200 gm Sugar
• ½ cup Water (120ml)
• 1 tsp Rosewater
• 200 gm Semolina (Sooji/Rava)
• ½ cup Grated Coconut
• 2 tbsp Chopped Cashew Nuts
• 2 tbsp Raisins
• ½ tsp Cardamom Powder

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference in Indian sweets.

• Semolina/Sooji: I prefer using fine semolina for laddoos. It gives a smoother texture. Roasting it properly is key – we want fragrant, not browned!
• Rosewater: A good quality rosewater is essential for that beautiful floral aroma. A little goes a long way, so don’t overdo it. I always check the ingredients to make sure it’s pure rosewater and doesn’t have any artificial flavourings.
• Cardamom: Freshly ground cardamom powder is best! It adds a warm, aromatic spice that complements the rosewater and semolina perfectly. If you have cardamom pods, lightly crush them and grind them yourself for the most flavour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s make the sugar syrup. Combine the sugar and water in a saucepan. Bring it to a boil, then reduce the heat and simmer until you get a one-string consistency – that means when you take a little syrup between your fingers, it should form a single thread.
2. Stir in the rosewater and immediately remove the syrup from the heat. Set it aside.
3. Now, for the semolina! In a separate pan, roast the semolina over medium heat. Keep stirring constantly to prevent it from sticking or browning. You’ll know it’s ready when it smells wonderfully fragrant – this usually takes about 5-7 minutes.
4. Add the grated coconut, chopped cashews, raisins, and cardamom powder to the roasted semolina. Mix everything well and turn off the heat.
5. Here comes the fun part! Immediately pour the hot roasted semolina mixture into the hot sugar syrup. Be quick and stir everything together really well. It will seem a little crumbly at first, but keep stirring, and it will all come together.
6. While the mixture is still warm (but cool enough to handle!), use an ice cream scoop or your hands (be careful, it will be warm!) to shape the mixture into round laddoos.
7. Place the laddoos on a plate to cool and harden. They’ll firm up as they cool.

Expert Tips

• Don’t burn the semolina! Keep stirring constantly while roasting.
• Work quickly! The sugar syrup and semolina mixture need to be hot to bind properly.
• If the mixture is too dry: Add a teaspoon of warm milk or ghee to help it come together.
• If the mixture is too wet: Roast it for a couple of minutes longer to remove some moisture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee or coconut oil instead of regular ghee.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your semolina source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: For a little extra warmth, add a pinch of nutmeg or a tiny bit of saffron. My friend, Priya, loves adding a pinch of nutmeg – it’s delicious!
• Festival Adaptations: These laddoos are perfect for Diwali, Holi, or any festive occasion. You can even add edible silver leaf (varak) for a more festive look.

Serving Suggestions

These laddoos are delicious on their own, but they’re even better with a cup of hot chai! They also make a lovely addition to any Indian sweet platter. My family loves enjoying them after a hearty meal.

Storage Instructions

Store the cooled laddoos in an airtight container at room temperature. They should stay fresh for up to a week. You can also store them in the refrigerator for longer, but they might become a little firmer.

FAQs

Let’s answer some common questions:

1. What type of semolina works best for laddoos?

Fine semolina (sooji/rava) is best. It gives a smoother texture to the laddoos.

2. Can I adjust the sweetness level in this recipe?

Yes, you can! Reduce the amount of sugar to 150gm if you prefer a less sweet laddoo.

3. How do I prevent the laddoos from becoming dry?

Make sure you work quickly when mixing the hot semolina mixture with the sugar syrup. Also, store them in an airtight container.

4. Can I add other nuts or dried fruits to the laddoos?

Absolutely! Feel free to add almonds, pistachios, or even chopped dates.

5. How long do these laddoos stay fresh?

They stay fresh for up to a week at room temperature in an airtight container.

6. What is the significance of rosewater in Indian sweets?

Rosewater is considered a sacred flavour in Indian cuisine. It’s believed to have cooling properties and is often used in sweets to add a delicate floral aroma and flavour.

Enjoy making these Rosewater Semolina Laddoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!