You’ll need:
• 1 cup toasted white sesame seeds • 1/2 cup softened khoya • 1/2 cup jaggery, crumbled • A pinch of saffron • 2 tsp vegetable oil or ghee • 2 tbsp warm milk
How toprepare:
• Add vegetable oil or ghee to a hot, thick bottomed pan. • Add sesame seeds and stir till they turn a pale gold in colour. • Remove from the flame and transfer the seeds to a flat dish. • Soak saffron in warm milk. • Melt jaggery in the same thick-bottomed pan used to roast sesame seeds. • Keep stirring, ensuring that it does not reduce too much.
• Once it froths, you can remove it from the flame. • Gently add in the saffron milk, and stir. • Add softened softened khoya, sesame seeds and blend well together with mixing spoons. • Use a little vegetable oil to coat your palms; take a small portion of the warm mix and mould into mediumsized balls. Do this until the mix is finished. • The laddoo is best served at room temperature.