Ounde (Oun-de) Greo (Semolina Balls / Ladoos) is loved by many Mauritians.
Although the traditional ones are made from roasted rice, this version of Ounde made with semolina is as good as the rice one. It’s one of the easiest Mauritian desserts that you can make with few ingredients and quickly. Anyone can give it a try except kids, I’ve been making these back to when I was in college, very young being an absolute beginner in cooking. I would not advise a kid to make it on his own since it involves handling hot pan and hot syrup.
Ingredients you will need for Ounde Greo:
- 1 Cup Semolina
- 1/2 Cup Sugar
- 2 1/2 Cup Water
- 2 tbsp Milk Powder
- 1 cup desiccated coconut
- 1 tbsp Butter
- 4-5 Cardamon Seeds
- 1 Cinnamon Stick
In a heavy pan over low heat, roast the semolina. Keep stirring until it becomes few shades darker. Be careful not to burn the semolina, you need to keep stirring and watch closely.
When it’s nearly done, add the milk powder. Note that milk powder gets color really fast. Stir once then transfer to another recipient to allow it to cool. If you don’t have milk powder, skip the step and add 1 tbsp of condensed milk when you’ll add the syrup.
We will then make the syrup in the same heavy pan or a different recipient if you prefer. Add water, cardamon seeds, cinnamon stick and let it boil for 3 mins. Then add sugar and bring to a boil.
If you’ve used the heavy pan to make the syrup, gradually add the semolina to the pan while stirring. If you’ve used a different pan, bring back the semolina to the heavy pan and slowly add the syrup. Be careful, the syrup is still hot.
Now that your syrup is incorporated in the roasted semolina & milk powder. Give it a good mix. Then add the butter and mix again.
Let it cool for a while and then start making small ball / ladoo.
Optional: You can also coat the semolina balls into desiccated coconut. I prefer mine plain while the rest of people in my house enjoys it with coconut powder.
Now it’s ready for serving. You can keep it in the fridge for up to 3 days.
I hope you’ve enjoyed reading this post, cheers!