There is one aroma that transports me to a time of childhood glee and recklessness – the smell of semolina fried gently in ghee and cardamom. One of the simplest desserts of Pakistan is semolina halva, and my Nani (maternal granmother) rejoiced in making this dish – I share my recipe for a Pakistani laddo (a round shaped sweet) – made with pistachios, semolina, coconut and Arabic gum – this edible gum is found in most Asian food stores and my mother always adds this, it is meant to give bones strength – based on a old Lucknowi recipe that my Dadi’s (paternal granmother) family had been making for generations. I have now improvised this and added coconut, as the original recipe does not call for it. A great little treat for cold nights with a cup of hot chocolate – it seems winter isn’t ended, so we may as well enjoy a little comfort.
SEMOLINA LADOO SWEETS WITH COCONUT AND ARABIC GUM
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Makes about 10 pieces, depending on size
Ingredients:
150 – 200 g semolina
80 g desiccated coconut, keep a little aside for rolling
115 g caster sugar
1 tbsp ghee
1 tsp freshly ground cardamom
3 tbsp of chopped pistachios
1 tbsp chopped almonds
1 tbsp Arabic gum – pre-fried in ghee and puffed up (optional)
1 tbsp golden raisins
½ cup whole milk
2 – 3 tbsp ghee
Method:
1. Heat a wok style pan and add ghee on medium heat. Add all the dry fruit and let them change colour slightly. . Add puffed gum at this point if using.
2. Now add the coconut and then semolina, cook on very low heat stirring constantly and not letting the mixture burn and allow to cook evenly
3. Add sugar and keep mixing the semolina. Add milk to bind and now switch off the heat.
4. Add cardamom powder and mix well. Place in a flat dish and allow to cool for a few minutes.
5. Once slightly cool, take a small amount of the semolina and make tiny ladoos, round balls the size of golf-balls. Place on a dish and allow to cool for 1-2 hours.
6. These keep in the fridge for 1 week and outside in a covered container for 2-3 days – best eaten at room temperature.
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here