Sunday, 22 March 2015


Mawa Mewa Ladoo / Khoya Dry Fruit Ladoo


Mawa/Khoya                                  - 1 cup
Granulated Sugar                            - 1 cup
Cardamom powder                          - 1 tsp
Coarse Mix Dry Nuts                      - 1/2 cup
Pistachio / Almond Flakes              - few for garnishing


If the Khoya was in refrigerator, take it out 1 hour before making laddoos.
Use the grinder to coarse grind the dry nuts. I used Cashews, Almonds, Walnuts and Pistachios.
In a heavy bottom Karahi, tip the Khoya and mash it on low flame.
Once khoya is soft, mix the dry nuts and cardamom powder to it.
Mix well, keep the flame to low all the time.
Now take it out in a big Thali or wide plate. Let it cool down a bit.
Once it's on temperature which can be handled on your palms
Add the Sugar into Khoya.
Using your fingers, mix it well.
Once mixed well, rub the khoya mixture in between your palms.
Now comes binding the ladoos, first rubbing the mixture between your palms and then binding them using one hand (the way you must have seen the Halwais doing).
You need to keep pressing them firmly between your fist to bind it properly.
With each laddo done garnish it with pistachio or almond flake.
Bind the laddoos when the mixture is warm not completely cold.

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