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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat the oil in pan and roast the Rava till its well roasted and aroma starts coming out and color turn light golden. | 2. In a bowl, take all the roasted Rava, Nuts and add the Cardamom powder. Then add the sugar. Mix well. | 3. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you ladoos, transfer it back to the pan and cook in sim for 2 minutes Mix well and then cover it and let it rest for 2 minutes. | 4. Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the ladoos so that the hand won’t burn. | 5. Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week. | 6. Tip :-Let the Ladoos cool completely before storing them in an airtight container or ziplock bags. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina	250			150300.0	30406.525	5293.9	438.375
ghee	4	tablespoons		-	-	-	-
sugar	150			120897.0	30239.4	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
cardamom powder	1/4	teaspoon		-	-	-	-
raisin	50			24915.0	6560.4	279.675	37.95
almond	50	g		442.0	0.0	0.0	50.0
pistachio	50			34440.0	1670.955	1239.84	2787.18

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.