Mawa mishri laddus are very soft in texture and taste.
The recipe is very simple and easy.
Ingredients for 16 to 18 mawa mishri laddus
- ½ liter full cream milk to make chenna/paneer (cottage cheese)
- ½ liter full cream milk to make mawa (milk solids)
- 3 tbsp powdered mishri (rock sugar) (Crush mishri into tiny pieces and grind it in a mixer)
- 1/4 tsp cardamom powder
- 6 to 8 threads of saffron
- ½ tbsp pistachio flakes
Process to make mawa mishri laddus
- Soak saffron in 1 tsp warm milk and slightly crush it.
- Make paneer from ½ liter of milk. Crumble it.
- On medium flame, boil ½ liter of milk in a heavy-bottomed wok until it reduces to ⅓rd. Keep stirring the milk in between to prevent burning.
- Now add crumbled paneer, mix thoroughly.
- Roast on medium flame until the mixture thickens.
- Switch off the flame. Let the mixture cool completely.
- Now add mishri powder and cardamom powder, mix properly.
- Divide it into equal portions and roll them into laddus.
- Garnish laddus with saffron and pistachio flakes.
- Mawa mishri laddu are ready to relish.
