Ghee - 6 tbsp
Semolina - ½ kg
Coconut - ½
Sugar - 350 g
Raisins - 20
Cardamom powder - ½ tsp
1. Heat ghee in a karahi and then remove from the heat.
2. Add the semolina. Stir fry for a minute and put on medium heat again.
3. Stir continually till the semolina is golden brown.
4. Add grated coconut and fry for another 3-4 minutes. Remove.
5. Boil sugar in ¾ cup of water till it reaches a one-thread consistency.
6. Add the syrup to semolina along with the raisins and powdered cardamom. Mix well.
7. Cover semolina with a tight lid and keep for an hour.
8. Uncover; stir to mix well once more, and break up lumps, if any.
9. Shape into small lime-sized balls.
10. When completely cooled, store in airtight containers. These taste better after a day.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman