KESAR KHOYA LADOOS
- Cooking Time:30 minutes
- Serves:24-26 ladoos
Ingredients
2 tablespoons Nanak Ghee
1 cup milk (reserve ¼ cup separately)
½ cup milk powder
1 block Nanak Khoya, grated
¾ cup condensed milk
A pinch of saffron, soaked in the reserved ¼ cup of milk
4-6 cardamom pods, crushed in a mortar and pestle
A few strands of saffron and pistachio slivers for garnish
METHOD TO PREPARE
Heat a large non-stick pan over medium heat (be careful not to overheat, as milk and milk solids can burn easily).
Add the ghee, and once it melts, pour in ¾ cup of the milk. Stir in the milk powder quickly to avoid clumping.
Add the grated khoya and condensed milk, stirring continuously.
Pour in the reserved milk with the soaked saffron and continue stirring to prevent the mixture from sticking to the pan.
Mix in the crushed cardamom.
Keep stirring until the mixture leaves the sides of the pan and forms a cohesive mass.
Transfer the mixture onto a lightly greased plate, garnish with saffron strands and pistachio slivers, and let it cool for 15-20 minutes.
Once cooled, grease your hands with a little ghee and shape the mixture into ladoos.
