METHOD TO PREPARE

Heat a heavy-bottomed non-stick pan on medium heat and dry roast the sesame seeds until they turn light golden and aromatic. Stir continuously to avoid burning.

Remove the seeds from the pan and let them cool. Grind ⅓ rd of the seeds coarsely to make the ladoos smoother, while keeping the rest whole.

In the same pan, add the khoa and cook on low heat for 3–5 minutes, stirring constantly until it softens. Set aside the cooked khoya.

In the same pan, add the jaggery and 2–3 tablespoons of water. Heat on a low flame until the jaggery melts completely into a syrup. Do not overcook the syrup.

Reduce the heat to low and add the roasted sesame seeds, cardamom powder, and khoa to the melted jaggery. Mix well. Stir continuously until all ingredients are well combined to form a soft mixture. Remove from heat and let it cool slightly, just enough to handle with your hands. Don’t let the mixture cool completely.

Grease your palms with ghee. Take small portions of the mixture and roll them into smooth, round ladoos. Repeat for the remaining mixture.

Allow the ladoos to cool completely before storing them in an airtight container.