Step to Serve Hindi Leftover Mawa Laddoo

Leftover Mawa Laddoo. how to use ghee residue in making different recipes list is here to help you in deciding what you can make out of it. As per Wikipedia, Desi Ghee is a class of clarified butter that originated from the Indian subcontinent. It is primarily used in South Asian and Middle Eastern cuisines, traditional medicine, and.

khoya besan laddu recipe is the delicious way to utilize leftover desi ghee residue. The process of making these Ladoos is almost similar to how we make besan Ladoo except leftover desi ghee residue is added to it. In fact, someday you might end up buying some ladoo to make these sweet, juicy and distinctive parathas. You can have Leftover Mawa Laddoo using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Leftover Mawa Laddoo

1. It's of Mawa.
2. Prepare of Condensed Milk.
3. It's of Milk Powder.
4. You need of Semolina.
5. Prepare of Cardamom Powder.
6. You need of Black Pepper Powder.
7. You need of Raisins.
8. You need of Almonds(chopped).
9. It's of Decicated Coconut.

Apart from ladoo, you may use this recipe to finish the leftover mawa barfi, milk barfi, kalakand which are very commonly consumed during Mahashivratri fast, etc. Recipe link of Ladoo Paratha Click Here Besan ladoo recipe with step by step photos. Besan laddu is a popular ladoo made from gram flour, powdered sugar and clarified butter (ghee). It is one of the popular ladoo variety often made during festive occasions.

Leftover Mawa Laddoo instructions

1. Roast the semolina, till golden brown..
2. Blend mava in mixture jar. Remove in a pan..
3. Heat pan, add mava, semolina, mix well..
4. Now add milk powder. Mix well. Add condensed milk, cardamom powder and black pepper powder. Mix well..
5. Add raisins and almonds, mix well..
6. Remove from pan and cool it down. Now make laddoo. Roll laddoo on desicated coconut..
7. Our leftover mawa laddoo is ready..

Besan ladoo is easy and healthy sweet which is made all over India. The best dessert you can utilise your sugar syrup with is the shahi tukda that is extremely easy-to-make. A popular homemade version uses bread pieces that are deep-fried until golden and then dipped in the chashni. They are served cold, topped with thick rabri, which is a reduction of full-fat milk. Culinary Uses of Mawa • Make small balls of mawa, flatten to place the coconut filling in and cover it into a neat ball.