Mawa Laddu Rajasthani
Rich mawa balls flavored with cardamom and rolled in pistachios. Jaipur mithai shop staple — dense, crumbly, and intensely milky.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 0.5 cup (whole)
- salt (optional) (whole)
- Khoya (Dhap - Soft/Moist) — 250 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Heat the oil in a heavy-bottomed pan on low flame.
- Crumble the khoya and add it to the pan, breaking any lumps with the back of a spoon.
- Stir continuously on low heat until the khoya softens and starts to release a light aroma, being careful not to let it brown or stick.
- Add the sugar and a pinch of salt, mixing well so the sugar dissolves evenly into the khoya.
- Keep stirring on low flame until the mixture thickens and starts leaving the sides of the pan, forming a soft dough-like mass.
- Take the mixture off the heat and let it cool just enough to handle.
- Add the crushed cardamom and mix through, then shape the mixture into small round laddus while still warm.
- Let the mawa laddus cool completely and set before serving.
Common questions
- Mawa Laddu Rajasthani ko English mein kya kehte hain?
- मावा लड्डू राजस्थानी ko English mein Mawa Laddu Rajasthani likhte hain.
- Ek plate Mawa Laddu Rajasthani mein kitni calories hoti hain?
- 235 kcal per plate.
- Kitna time lagta hai?
- 45 min lagta hai — 20 min taiyari, 25 min pakana.