Preparation

In a hot pan, toast sesame seeds on a medium flame until they crackle rapidly, and turn a couple of shades darker. Remove to a dish to cool.

In the same pan, sauté the crumbled khoya for 2-3 minutes on a medium flame. Remove to a dish to cool.

Place the toasted sesame in a mixer jar / blender and grind to a coarse powder.

In a bowl, combine the sesame powder, sautéed khoya, powdered jaggery and green cardamom powder. Stir well or mix with fingers until well combined into a smooth dough.

If the mixture feels sticky, then add desiccated coconut as needed, until you get the right texture.

Divide the mixture into 20 gram portions (small lime sized). This recipe will yield around 25 portions if you mix in a few tablespoons of coconut.

Roll between palms to get smooth laddoos. Spread out the poppy seeds in a flat dish and lightly roll each laddoo to coat with poppy seeds. This can also be done using desiccated coconut, or a mix of both. Stick a rose petal on each laddoo.

Refrigerate for 2-3 hours before serving.

Note:
Keep refrigerated in an airtight container. This will last for 3-4 days in the refrigerator.