INGREDIENTS:

500g semolina
70g ghee or butter
1 cup milk
250g khoya
350g powdered sugar
500g ghee (butter) for frying
8-10 saffron soaked in milk
1/2 tsp cardamom powder
70g chopped dry fruits (cashew, almonds, chirongi)

DIRECTIONS:

Rub 70g ghee into semolina. Sprinkle milk over and knead roughly to prepare 6-7 flat, light balls.
Heat ghee in a pan and fry semolina balls golden crisp.
Fry in batches on medium to slow flame. Drain & remove. Let them cool.
Mash & roast khoya to a light pink color in a pan. Break up semolina balls & mash it into fine grains. Pass through a sieve.
Mix together sifted semolina, powdered sugar, dry fruits, cardamom, khoya, saffron water and 4 tbsp ghee.
Use the ghee that remains from frying. Mix all the ingredients well & shape into round balls or laddoos

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