Ingredients
Serves 6
Preparation Steps
Step 1
Prepare the cheese mixture
Start by preparing fresh chhena by curdling milk with lemon juice or vinegar. Once curdled, strain the cheese and set it aside to drain. Soak a few strands of saffron in warm milk for 10–15 minutes. This will release a beautiful golden colour and aromatic flavour. In a pan, heat the ghee and add the crumbled chhena. Cook it on low heat while stirring continuously until it becomes soft and starts coming together. Be careful not to overcook, as it may harden.
Step 2
Serve and enjoy!
Once the chhena is smooth, add powdered sugar and continue cooking for another 3–4 minutes until the sugar dissolves and blends well. Next, add the saffron-infused milk and cardamom powder to the mixture, giving the ladoos a fragrant and royal flavour. Remove the mixture from the heat and let it cool slightly. While still warm, grease your palms with a little ghee and shape the mixture into small, round ladoos. Garnish each ladoo with crushed almonds and pistachios and serve warm or at room temperature.
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