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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast the fox seeds, almonds, and cashews in a pan on low flame. Let them cool.
Grind 2 tablespoons of roasted chickpeas into a powder using a mixer jar and transfer it to a bowl.
Grind the roasted fox seeds, almonds, and cashews and add them to the same bowl.
Mix in clarified butter (ghee), cardamom powder, and crushed saffron strands.
Add half a cup of slightly warm milk and let the mixture cool.
Once cooled, mix the ingredients thoroughly and shape small portions into balls to form laddoos.
Garnish the laddoos with pistachios on top, if desired.
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Ensure the nuts are roasted on low flame to avoid burning and to enhance their flavor.
Use slightly warm milk to help bind the mixture effectively.
You can adjust the sweetness by adding more or less powdered sugar according to your taste.
Can I use regular sugar instead of desi khand?
Yes, you can substitute desi khand with regular powdered sugar, but desi khand adds a unique flavor and is considered healthier.
Can I skip saffron strands?
Yes, saffron strands are optional, but they enhance the aroma and flavor of the laddoos.
How should I store the laddoos?
Store the laddoos in an airtight container at room temperature for up to a week.
Can I use other nuts in this recipe?
Yes, you can experiment with other nuts like pistachios or walnuts for added flavor and texture.
Is this recipe suitable for vegans?
No, this recipe contains milk and ghee, which are dairy products. You can try substituting them with plant-based alternatives to make it vegan-friendly.
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