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Coconut Ladoos
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Common snack in the Jewish community of India, particularly in Maharashtrian homes in western India. Cook times need confirmation. For more information, visit

Serves: About 2 dozen

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West Indian Vegetarian-Dairy Appetizer

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2 cups fine semolina (fine cracked wheat)
1 ½ cups fine grain sugar
1 finely grated coconut
7-8 cardamoms, finely ground
25 grams raisins, washed and dried
25 grams small pieces of cashew nuts
¼ cup cold milk


  1. Roast the grated coconut slightly in a non-stick pan. Remove to a large plate and leave to cool.
  2. Heat the non stick pan again on a medium flame. Add small amount of butter or ghee to a non-stick pan heated to medium.
  3. Add semolina, and stir often until the semolina is golden in color.
  4. Pour semolina into a large plate and mix it well with the sugar, coconut, cardamom powder, raisins and cashew nut pieces.
  5. Add the milk and continue mixing thoroughly.
  6. Roll the ladoos with wet hands about the size of a golf ball while the mixture is still hot.

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