Method
Grate the khoya, and grind the almonds coarsely.
Heat the ghee in a heavy pan and roast the semolina on low heat for about 10 minutes or til lightly browned. Add the 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.
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