Pure Punjabi Suji Laddu Mix Method Instructions

We want you to enjoy preparing North Indian dishes the traditional way using our meal sachets, and for it to help you in achieving a healthy lifestyle and nutritious meals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dessert.
 

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Suji Laddu Mix instructions

This mix will make Suji Laddu (an Indian semolina dessert) for 4 people.



Prep time: 2 minutes
Cooking time: 15 minutes
Setting time: 10 minutes

1 tablespoon ghee (or sunflower oil if dairy-free or vegan)
1 teaspoon ghee (or sunflower il if dairy-free or vegan)
1 sachet of Pure Punjabi Suji Laddu Mix (contains 3 elements: semolina, sugar & sultanas)
125ml milk (or cashew milk if dairy-free or vegan)

Optional extra:
Handful of crushed raw cashew nuts, lightly toasted
Shredded rose petals, organic / unsprayed (we like to use either orange rose petals or pink, for a lovely colour contrast)

Method:
 
1. Melt the ghee (or warm the sunflower oil) on a medium. Once the ghee has melted, add the semolina mixture section of your Pure Punjabi Suji Laddu Mix. Stir the ghee and semolina thoroughly so that it is all incorporated.
 
2. Stir the mixture over a medium to low flame for just over 5 minutes, stirring constantly to ensure the mixture doesn’t burn. You want to cook the mixture without letting it brown/burn.
 
3. Whilst cooking the semolina, in a separate pan, gently fry the cashew nuts and golden sultanas over a medium to low heat, until lightly golden and take off the heat.

4. After about 6-7 minutes of cooking the mixture you will notice that the semolina will smell butty and have slightly darkened in colour (this will be even and throughout the mixture - not in patches or sections). Add the sultanas, nuts & sugar and stir through. Then immediately after, turn the heat down to the lowest temperature and add the milk a little at a time, stirring continuously to avoid any lumps. Once all the milk has been added and the mixture is smooth and lump-free, it is ready to be shaped/set.
 
5. Line a small loaf tin (approximately 11cm by 20cm), and line it with two layers of cling film, or one lay of baking parchment. Put the Suji (finished mixture) into the tin, and press it flat with the back of a spoon. Allow to set in the fridge, covered with cling so it doesn't dry out, for 10 minutes. This can then be cut into squares*. You can also add the optional garnishes of extra cashew nuts and shredded rose petals, like we did below...



*If you prefer, you can roll the dessert into little dumplings (which are called 'laddus' in Punjabi, as seen in the picture at the top of the instructions with the purple flowers). Do this by taking an extra 1/2 teaspoon of ghee (or oil) and let it gently melt between the palms of your hands. Take a tablespoon of the mixture at a time and squeeze it between your hands to press it into a round. Then gently roll this in your hands to make it into a smooth dumpling (laddu). You may have to re-grease the palms of your hands every third laddu or so, if you have difficulty getting them to press into a round.

Once you've rolled all the laddus out, you can roll them in the optional extra garnish of some lightly toasted cashew nuts (note: these must not be salted cashew nuts).

We love to see your culinary creations! So post your dish as ‘Pure Punjabi Suji’ on social media and tag as @PurePunjabiLtd so we can see!