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Today, I am going to share with you the recipe of “Semolina and Coconut balls (Suji aru Narikolor Ladoo)” which is one of my favourite Bihu (Assamese festival) delicacy….it’s a ladoo (sweet) prepared from Semolina (suji) and coconut. I do not know about the origin of the recipe but my maternal aunties and my mother used to prepare this ladoo . Surprisingly, I did not get this ladoo anywhere else to eat except my home and my maternal Grandma’s place.During my hostel days I used to take this Semolina and Coconut balls for my friends and they liked it very much and asked me the recipe. They also said that they never had this balls before. After my marriage I started to prepare this ladoo in my new home and in this seven years I have never missed it in a single Bihu….. and now my husband and in laws also want me to preapare this Suji aru Narikolor ladoo/Semolina and Coconut balls without a miss.
How to make Semolina and coconut balls (Suji aru Narikolor Ladoo)
- Coconut : 1 No. (grated)
- Semolina : 1/2 Kg.
- White Sugar : 1.5 Cups (preferably powdered )
- Refined oil : 3-4 tbs
- Refined oil : For frying
1. Grate one coconut.
- You can flatten the shape of balls but I prefer round shape because in this shape there is less chance of breaking the balls when putting it in oil .If the balls have crack while giving shape it will break in hot oil. So you need to be very careful.
- Use a small pan to fry because this Ladoo needs to be dipped in oil fully while frying (though it does not absorb much oil). If you use a big pan you will need lots of oil.
- Don’t give more than six balls at a time , otherwise the temperature of oil will go down and the Ladoo will break.