Ingredients
• Chocolate,grated 200 grams
• Cashewnut powder 200 grams
• Sugar 3 tablespoons + 1 teaspoon
• Lukewarm milk 1 tablespoon + 1 teaspoon
• Saffron (kesar) a few strands
• Ghee 1/4 cup + for greasing
• Green cardamom powder 5 teaspoons
• Pistachios,blanched and slivered 8-10
Method
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add saffron to milk and set aside.
Add cashew nut powder to sugar syrup. Mix well and switch off heat. Ensure that there are no lumps.Add 3 teaspoons saffron milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.
Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos. Sprinkle grated chocolate on the laddoos and coat them well. Garnish with pistachio slivers and serve.
• Chocolate,grated 200 grams
• Cashewnut powder 200 grams
• Sugar 3 tablespoons + 1 teaspoon
• Lukewarm milk 1 tablespoon + 1 teaspoon
• Saffron (kesar) a few strands
• Ghee 1/4 cup + for greasing
• Green cardamom powder 5 teaspoons
• Pistachios,blanched and slivered 8-10
Method
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add saffron to milk and set aside.
Add cashew nut powder to sugar syrup. Mix well and switch off heat. Ensure that there are no lumps.Add 3 teaspoons saffron milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.
Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos. Sprinkle grated chocolate on the laddoos and coat them well. Garnish with pistachio slivers and serve.
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