METHOD TO PREPARE
Heat a pan on low-medium heat and add 1 tablespoon of Nanak Ghee.
Once the ghee melts, add the almond flour and sauté for 2-3 minutes until it turns slightly aromatic.
Add the grated Nanak Khoa and cook on low heat, stirring continuously. Cook for about 5-6 minutes until the khoa softens and begins to melt, ensuring it doesn’t stick or burn.
Add the granulated sugar. Continue cooking until the sugar melts and combines with the khoa.
Stir in 3 tablespoons of Rooh Afza, and mix until well combined. This will give your ladoos a lovely rose flavor and pink hue.
Add 1 tablespoon of gulkand to the mixture and blending it evenly throughout the mixture.
Remove the mixture from heat and let it cool for a few minutes until it’s easy to handle. Don’t let it get cold.
Grease your hands with a little ghee, take portions of the mixture, and roll them into smooth, round ladoos.
Garnish each ladoo with slivered pistachios.Let the ladoos cool completely before serving or storing in an airtight container.