Prep 30 mins
Cook 0 mins
With Diwali, the festival of lights, coming up on the 4th of November, I have my hands filled with addictive khoya and tempting cashews! Luckily, I got to learn this recipe this morning on Mirch Masala, Star Plus. Even Chef Rakesh Sethi's eyes were rolling with desire to pick these up and relish them, while the guest on his show, taught us eager viewers how to make these. These little white "snow-white" ladoos(that's what I'll affectionately call them!) are the first thing I'm going to have on my ladoo tray(like your cookie tray) this Diwali! What better way to wish your loved ones A HAPPY DIWALI than with these quick and yummy, addictive and tempting delicious ladoos?! We all need an excuse to eat sometime, don't we :)
- 2 teaspoons karara sugar (This is a form of sugar available in the market in the sugar section)
- 1 teaspoon rose water
- 2 teaspoons cashews, chopped
- 1 teaspoon plain pistachios, chopped
- 2 teaspoons almonds, peeled and chopped
- 1 pinch cardamom powder
- 1 cup khoya (solid dry milk)
- saffron, to garnish
- chopped unsalted pistachios, to garnish
- edible silver foil, to garnish (warq)
- Put karara in a bowl.
- Add rose water and mix with your fingers.
- Add cashewnuts, almonds, pistachios and cardamom powder.
- Mix well.
- Gradually, add khoya and mix well using your fingers.
- (Note: DO NOT add all the khoya at one time and mix, because, khoya has a tendency to turn to water very quickly, and if that happens, you won't be able to proceed with the recipe as the ladoos won't be formed. Please be careful at this stage).
- Add khoya gradually, and make 2-3 ladoos at a time, then add khoya, make ladoos (small round balls), add khoya, and go on like that.
- Garnish with saffron, pistachios and silver warq.
- Serve these addictive"TO DIE FOR" treats immediately.
- If you don't want to serve it right away, you must refrigerate it by ALL means (it needs refrigeration as it has khoya- dried milk powder, in it) and serve when desired.
I made these using ordinary granulated sugar as I couldn't find 'karara sugar' in the market. These ladoos came out so pretty, as white as pearls! Plus, they are really really tasty and wonderfully appealing to the eyes- very presentable! I kept mine in the freezer once they were ready as I wasn't serving them immediately. About 15-20 minutes before serving, I removed them from the freezer and then served them. They "vanished" from the ladoo tray in no time and everyone wanted more n more!