We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend roasted gram with ghee residue into a fine powder in a mixie jar.
Heat a wok and add ghee. Toss the chickpea mixture continuously until it turns smooth, grainy, and aromatic, about 5-7 minutes on medium flame.
Bring the mixture to room temperature. When mildly warm, add khand and Everest Kesar Milk Masala. Mix well using fingers.
Shape the mixture into medium-sized ladoos.
Want to keep this recipe for later? We can email it to you!
Ensure the mixture is warm but not hot when adding sugar to help it mix evenly.
You can use regular chickpeas flour as well, but should be well roasted.
Can I use a different type of sugar?
Yes, you can use khand powder or any fine powdered sugar.
What is Everest Kesar Milk Masala?
It's a spice blend that adds warmth and aroma to the ladoos.
How many ladoos does this recipe make?
This recipe makes around 7 medium-sized ladoos.
Can I substitute ghee residue with something else?
You can use mava or khoya as a substitute for ghee residue.
How should I store the ladoos?
Store them in an airtight container at room temperature.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
