My neighbour Mrs. Rucha Sathe made these laddus for Diwali. I just had to get the recipe for my blog after I tasted the laddus. Hope you make them at home and enjoy them with your loved ones.
Ingredients :
Khoya ( Khoa / Mawa) :200 Gm.
Semolina ( Rawa / Rava) : 500 Gm.
Sugar : 400 Gm.
Ghee (Clarified Butter) : 400 Gm.
Green Cardamom Powder : 1/4 Tsp.
Pistachios and Almonds : 1 Tbsp. (each) chopped
Saffron (Kesar) : 1 pinch.
Method :
In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.
In the same wok, add the ghee. When it’s hot, add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.
For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.
To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.
Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.
Then roll the mixture into balls of 2″ diameter.
These laddus remain unspoiled for about 15-20 days in an airtight container.
P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.
Ingredients :
Khoya ( Khoa / Mawa) :200 Gm.
Semolina ( Rawa / Rava) : 500 Gm.
Sugar : 400 Gm.
Ghee (Clarified Butter) : 400 Gm.
Green Cardamom Powder : 1/4 Tsp.
Pistachios and Almonds : 1 Tbsp. (each) chopped
Saffron (Kesar) : 1 pinch.
Method :
In a karai (heavy wok) saute the Khoya on low heat till brown. Remove to let it cool down.
In the same wok, add the ghee. When it’s hot, add the semolina and saute on low heat till it’s brown and gives off a nutty aroma.
For Sugar Syrup (Chashni) – To 400 Gms of sugar add 100 ml water and the bring to boil. Reduce hear and simmer. Add a few drops of lemon juice to the syrup while it is simmering. This brings the impurities in the syrup to the surface which will need to be skimmed off. Then keep reducing till you get a sugar syrup with a one string consistency. One string consistency means you have to keep boiling the syrup until a drop of syrup leaves one string between your thumb and forefinger.
To the sugar syrup, add the saffron, pistachios, almonds and cardamom powder. To this add the semolina and the khoya and mix well.
Keep aside for a few minutes to let the semolina and khoya absorb the sugar syrup and to let the mixture cool down and become dry. Then after 5-7 minutes again mix the mixture well and keep aside for 5 minutes.
Then roll the mixture into balls of 2″ diameter.
These laddus remain unspoiled for about 15-20 days in an airtight container.
P.S. – I found the laddus a little sweet so you can adjust the sugar accordingly as per the quality of the khoya you obtain. Good quality khoya will add its own sweetness to the dish so you can reduce the amount of sugar to 300-350 Gms.
