• 1 kg – soft white khoya
• 600g – Sugar powdered
• 1 tsp – Cardamom powder
• 10 – green unsalted pistachios, thinly slivered
• Few drops each – Saffron color, green color
- Grate khoya or crumble to fine even crumbs. Add sugar, mix well.
- Put in a heavy pan, cooking, on slow flame.
- Take care to stir continuously, to keep from sticking to bottom. Cook till a soft semisolid lump is formed.
- Sprinkle cardamom powder, mix well.
- Divide mixture into three parts, each half of the other.
- Add a few drops of green to smallest portion.
- Mix well till evenly coloured.
- Add a few drops of orange colour to largest portion. Mix as above.
- Keep the medium portion white.
- Make 20 small balls of green portion.
- Divide white portion into 20 parts, cover over green ball and make a bigger ball.
- Repeat by dividing orange into 20 portions, similarly covering over white ones.
- The end result will be 20 orange coloured ladoos.
- Chill well, cut each neatly into two halves with a sharp knife.
- Each half will look like three coloured concentric circles, with green in centre.
- Place one or two slivers over pistachios in centre, decoratively.
- Store carefully in airtight wide shallow container.
Recipe courtesy of Saroj Kering