Nariyal Mawa Ladoo

Ingredients:
Dry Coconut-2 Cups
Mawa/Khoya (Dried Whole Milk)-1 Cup
Boora Sugar -1 & 1/4 Cups
Cashew Nuts-9-10
Almonds-9-10
Green Cardamom-5-6


Recipe:

Grate Coconut. Keep aside.

Chop almonds and cashew nuts. Crack open the cardamom pods and remove the seeds. Crush the seeds. Keep aside.

This is homemade mawa/khoya made out of full cream buffalo milk. 1 liter of full cream milk gives you approximately 1 cup or 250 gms of mawa/khoya. Khoya can be made at home, though the method is little tedious. Boil the milk in a heavy bottom pan on medium flame. When milk is boiled once, turn the gas to simmer flame. Cook the milk till thickens. Stir occasionally. When the milk in semi-solid stage, remove from fire and set into moulds. Use this mawa/khoya for ladoo and burfi. It will take approximately 2-3 hours to make mawa.

In this recipe, I used fresh homemade mawa to make ladoo. Roast mawa in a pan or kadhai till change color to light pink. Stir continuously. Turn off the gas. Let it cool for 2-3 minutes.

Add grated coconut, boora sugar, almond pieces, cashew nuts pieces and crushed green cardamom to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.

Transfer the mixture to a plate. It will be hard to make round balls out of cold mixture so keep the mixture warm and start making ladoo as soon as you take out the mixture from the pan.

Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ladoo. Nariyal-Mawa Ladoos are ready. Garnish with 1 tsp of grated coconut. You can keep them in air-tight container for at least 1 week. Enjoy!!!