Made with 4 simple ingredients, these mawa ladoos are absolutely yummy and decadent. Moreover, these are easy to make during any festivals.
Recipe – Video
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Ingredients
- 1½ cups milk powder (200g)
- ¼ cup (50g) powdered sugar
- 3/4 cup (180ml) milk
- 4 tablespoons clarified butter/ghee
- ½ teaspoon cardamom powder (optional)
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Place a heavy bottom pan over medium heat and add ghee in it.
- Now add the milk and bring it to a boil.
- Further add milk powder in 2-3 batches and keep stirring it continuously. Break lumps, if any.
- Add powdered sugar and cardamom powder and mix until well combined.
- After 7-8 minutes the mixture will begin to thicken and darken in colour. Keep stirring it continuously, else it might stick to the bottom of the pan.
- After 3-4 minutes, it will separate from the pan. Cook for another minute while stirring it continuously.
- Once it forms a ball like structure switch off the flame and remove the mawa in a bowl and let it cool down for sometime.
- Now apply some ghee on your palms and take some mawa mixture and form ladoos’s.
- Garnish with chopped pistachios.
- Store them in the refrigerator for upto 10 days.
Recipe Notes
- After adding the milk powder, always cook on medium or low flame while stirring it continuously, else the mawa might burn.
- Cook till the mixture gets a ball like structure. If uncooked, it will stick to your teeth while eating and the mawa ladoo’s will become very soft.
- Sugar can be replaced with jaggery powder.
Steps By Step In Pictures
1. Place a heavy bottom pan over medium heat and add ghee in it.
2. Now add the milk.
3. Bring it to a boil.
4. Further add milk powder in 2-3 batches and keep stirring it continuously.
5. Break lumps, if any.
6. Add powdered sugar.
7. Mix until well combined.
8. Add cardamom powdered.
9. After 7-8 minutes the mixture will begin to thicken and darken in colour. Keep stirring it continuously, else it might stick to the bottom of the pan.
10. Let it cool down for sometime.
11. Now apply some ghee on your palms and take some mawa mixture and form ladoos’s.
12. Garnish it with pistachios.
