Ingredients:
- Singhara (Water Chestnut) Flour – 200 g
- Khoya (Mawa) – 100 g
- Ghee – 100 g
- Sugar – 250 g
- Water – ½ cup
- Cardamom Powder – to taste
- Chopped Nuts (Cashews, Pistachios, Almonds) – 100 g (finely chopped or crushed)
Instructions:
- Roast the Singhara Flour:
In a heavy-bottomed pan, heat 100 g of ghee on medium flame. Add the Singhara flour and sauté it gently until it turns golden brown and releases a nutty aroma. Keep stirring to avoid burning. - Prepare the Khoya:
In a separate small pan, roast 100 g of khoya on low heat until it becomes soft, lightly browned, and aromatic. This enhances its richness and ensures it’s well-cooked. - Combine the Base:
Mix the roasted khoya into the browned Singhara flour. Stir well to blend evenly. Set this mixture aside. - Make Sugar Syrup (Chasni):
In a saucepan, bring ½ cup of water to a boil. Add the 250 g of sugar and keep stirring continuously on medium heat for about 5 minutes, or until it forms a sticky, one-thread consistency syrup. - Assemble the Mixture:
Quickly pour the sugar syrup into the flour-khoya mix. Add the chopped nuts and a pinch of cardamom powder. Stir everything thoroughly while the mixture is still warm. - Shape the Laddoos:
While the mixture is warm (but not hot), start shaping it into round laddoos using your hands. If the mixture sticks, lightly wet your palms with water to make rolling easier. - Cool & Store:
Let the laddoos cool completely. Store them in an airtight container at room temperature. These can stay fresh for weeks without refrigeration.
Enjoy these wholesome, festive laddoos – perfect for fasting days or any sweet craving!