Laddoos are integral to most Indian festivals. These sweet spheres made with a variety of flours, sweeteners, milk solids, nuts and dried fruit in various combinations are prepared as offerings for worship and rituals on festive days. Weddings and other happy occasions are also incomplete without laddoos.
It is common to think that making laddoos is a time consuming and complicated affair. And it is true in the case of highly exacting recipes such as motichoor laddoo, but there are also many simple recipes such as this one with sesame seeds and khoya that can be easily made by a beginner. It also helps that these get ready in just 15 minutes.
Readymade khoya is easily available at sweet shops or even in supermarkets. It is one ingredient that helps us make many Indian sweets in a jiffy. If you cannot find khoya then there are easy methods to prepare this from milk powder.
This recipe for sesame khoya laddoo starts by toasting sesame seeds until they are aromatic. The crushed seeds are mixed along with khoya and powdered jaggery, with green cardamom as the flavouring. Powdered sugar can also be used instead of jaggery.
A portion of desiccated coconut or almond meal can also be added to the laddoo mix. Chopped nuts such as cashews or almonds fried in a little ghee can be added to the mix for crunch and flavour.
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.
Keep refrigerated in an airtight container. This will last for 3-4 days in the refrigerator.