You must have drunk thandai many times on Holi, but have you ever eaten thandai laddus? if not? So what’s the delay, try a different recipe this Holi. Thandai laddus.
Ingredients for making thandai laddus-
1/4 cup cashew nuts
1/4 cup almonds
1 tablespoon melon seeds
1 tbsp khus khus
2 tbsp ghee
1 cup milk powder
2/3 cup sugar
1/4 tsp fennel powder
1/4 tsp cardamom powder
1/4 tsp black pepper powder
1/4 tsp lentil sugar powder
pinch nutmeg powder
a pinch of saffron
Method to make Thandai laddus-
To make Thandai Ladoo, first put almonds in 1 bowl, and melon seeds, poppy seeds and cashews in the second bowl for 3 hours to soak in hot water. Soak saffron in warm milk. Remove the skin of almonds after 3 hours. Sieve cashews, poppy seeds and melon seeds in a mixer jar and put them along with almonds. Along with this, add saffron milk and sugar and grind it.
Take out this mixture in a pan. Add milk powder and ghee to it. Keep the gas on medium flame and keep stirring the mixture. When the mixture is roasted in the pan, the ghee will start separating. Now add fennel powder, black pepper powder, cardamom powder, nutmeg powder and cinnamon powder and mix it and turn off the gas. When the mixture is slightly warm, then apply ghee on the palm and make laddus. Store them in an airtight container in the fridge for 4 to 5 days.