These laddos are delicious and easy to make. The method may be further simplified, if desired, by using 100gm of ready-to-use unsweetened Khova.
- Full cream milk 1 liter
- Cashew nuts 100gm
- Ghee 100gm
- Bengal gram flour (Besan) 100gm
- Cardamom powder ½ teaspoon
- Finely chopped pistachio 2 tablespoons (to garnish)
Pour the milk in a wide non-stick pan. Heat until boiling. Reduce the heat to low. Cook stirring frequently till it is reduced to a stiff paste. (Khova). Leave aside to cool.
Heat the ghee till it melts. Powder the cashew nuts. (I use Panasonic Super Mixer Grinder) Heat 2 tablespoons of ghee in a fry pan. Add the cashew nut powder and cook in low heat, stirring till it is aromatic and pale brown. (Do not over-cook). Transfer it to a plate. Leave aside to cool. Repeat with Besan. Combine the cooled Khova, cashew nut powder, Besan, sugar and cardamom powder together, and mix well.
Add the cooled melted ghee and knead gently till the mixture holds together when pressed.
Shape the mixture into lime size rounds. Sprinkle each laddoo with little finely chopped pistachio and press gently to stick.