Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground nuts and sugar. The mixture is then made into lime sized balls with help of warm ghee.
Makes: around 5 Vermicelli Coconut Laddu.
Vermicelli 1 Cup
Sugar 1/4 Cup
Green Cardamom 1
Ghee 2 tsps
Method of preparation:
Bruise the cardamom pods and grind the seeds into fine powder.
Grind sugar into fine powder using a spice blender.
Warm up the ghee and keep aside.
Blanch the almonds and peel off the skin.
Grind blanched almonds and cashews into fine powder.
Heat half a tsp of ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.
Remove the ground vermicelli into a mixing bowl.
Add sugar, cardamom powder and cashew nuts and almonds powder to the mixing bowl.
Mix well, pour ghee and form the mixture into lime sized balls.
Can store vermicelli laddu in a jar for couple of days and serve as a snack.
Notes: Make sure to roast and grind the vermicelli well.
Suggestions: Adjust the sugar according to taste.
Variations: Checkout the vermicelli coconut laddu. Also garnish with chopped nuts if desired.
Other Names: Vermicelli Laddu, Semya Laddu, Semiya Ladoo.