Prep 30 mins
Cook 25 mins
My family loves these. They care to have some more after having the first few. The number of servings is a guess. I think it really depends on the size of the ladoos' and the number at which you decide you've had enough;-) Always make sure you store these refrigerated specially because of khoya which is milk, after all. If you are unable to get khoya at the Indian stores where they sell milk and milk products, then, here is a way to make it at home-:Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency. This makes 100gms of khoya.
- 1 1⁄2 cups semolina
- 2 cups grated khoya
- 3⁄4 cup powdered sugar (You can use icing sugar)
- 2 -3 teaspoons chopped pistachios
- 2 -3 teaspoons chopped almonds (optional)
- 2 teaspoons powdered green cardamoms
- 3 -5 almonds, chopped (to garnish)
- Heat a pan on medium flame.
- Add semolina.
- Saute lightly until it turns light pink in colour and is fragrant.
- Remove from flame and transfer to a bowl.
- Keep aside.
- Heat another pan on medium flame.
- Add khoya and powdered sugar.
- Mix well and cook on low flame.
- Make sure that the khoya does not turn brown (It must remain white).
- It should just be softened.
- For this reason, please cook on low flame ONLY.
- Add pistachios, almonds and cardamom powder.
- Mix well with a large spoon.
- Remove from flame.
- Bind the ladoo mixture prepared above (while it is still warm) to make small even sized balls (ladoos').
- Garnish each ladoo with a small piece of chopped pistachio.
- Place all the ladoos' as you make them on a pretty silver/golden tray.
- Allow to cool completely and then serve as a dessert after your meal.