Desserts
Ladu
Ingredients
- - fine semolina: 200 g (1 1/4 cups)
- - desiccated coconut: 100 g (1 1/4 cups)
- - granulated sugar: 150 g (3/4 cup)
- - ghee or butter: 80 g (1/3 cup)
- - ground cardamom: 1/2 tsp (1/2 tsp)
- - water: 120 ml (1/2 cup)
- - cashews or almonds, chopped (optional): 30 g (1/4 cup)
Method
- Melt the ghee in a heavy-based pan and toast the semolina over low-medium heat for 8-10 minutes, stirring constantly, until golden and fragrant.
- Stir in the desiccated coconut and cardamom, and toast for a further 2 minutes.
- Meanwhile, dissolve the sugar in the water in a small saucepan and bring to a gentle simmer for 3-4 minutes to make a light syrup.
- Pour the syrup into the semolina mixture, stirring quickly to combine, and cook for 2-3 minutes until the mixture thickens and pulls away from the pan.
- Remove from the heat and let cool for 5-10 minutes, just until safe to handle.
- Take small portions and roll firmly into balls about 3cm (1 1/4in) across, pressing in a piece of nut on top if using.
Introduction: Dense, fragrant sweets made from roasted semolina, sugar and coconut, ladu (also spelled laddu) reflect the strong Indian influence on Comorian sweets, most often appearing at weddings and religious celebrations.
Cultural Background: Dense, fragrant sweets made from roasted semolina, sugar and coconut, ladu (also spelled laddu) reflect the strong Indian influence on Comorian sweets, most often appearing at weddings and religious celebrations.
Tips: Toast the semolina slowly and stir constantly — it burns quickly once it starts to colour. Roll the balls while the mixture is still warm; it becomes difficult to shape once fully cool.
Variations: Add a few strands of saffron to the syrup for a fragrant, golden variation. Roll the finished balls in extra desiccated coconut for a decorative coating. Already vegetarian; for a dairy-free version, replace the ghee with an equal quantity of coconut oil.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: These are served at room temperature and do not need reheating. Nutrition (per serving, approximate) Calories: 180 kcal | Protein: 2 g | Carbohydrates: 20 g | Fat: 10 g
FAQs
Q: Why won't my ladu hold together?
A: The mixture is likely too dry — work in a small extra splash of warm syrup or melted ghee and try again.
Q: Can I make these dairy-free?
A: Yes, substitute a neutral vegetable oil for the ghee with good results.