INGREDIENTS
- 1 kg. soft white khoya
- 600 gms. sugar powdered
- 1 tsp. cardamom powder
- 10 green unsalted pistachios thinly slivered
- Few drops each saffron colour, green colour
- METHOD
- 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.
- And apt sweet for the independence season.
