Ingredients (Serves: 10)
- 1/2 kg: Semolina
- 1/2 kg: Khoya
- 400 ml: Sugar syrup
- 10 pcs: Almonds
- 2 tsp: Cardamom powder
- 250 gm: Ghee
- Grate Khoya and grind the almonds coarsely.
- Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned. Add khoya and mix for five minutes.
- Add the syrup, almonds, cardamom powder and mix. Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.
- Cool and store the ladoos in an airtight container.