Made with 4 simple ingredients, these mawa ladoos are absolutely yummy and decadent. Moreover, these are easy to make during any festivals.
- 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.
- Now add the cardamom powder and combine well.
- 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 30 minutes.
- 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.
- 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.