Dry Fruit Mawa Ladoo Recipe


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

50 Malai Laddoos

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Dry Fruit Mawa Ladoo Recipe

  • Mawa (khoya) unsweetened 1 cup

  • Almonds ¼ cup finely chopped + for garnishing

  • Walnuts finely chopped as required

  • Figs ½ cup finely chopped as required

  • Sugar 5 tablespoons

  • Green cardamom powder 1 teaspoon

  • saffron strands few + for garnishing

  • Ghee for greasing

  • Almond powder for coating




Step 1

Heat mawa in a non-stick pan. Add sugar, mix and cook till it melts.

Step 2

Add ½ teaspoon cardamom powder and saffron and mix well. Remove from heat and cool. Divide the mixture into equal portions.

Step 3

Grind fig and transfer into a bowl. Add almonds, walnuts and remaining cardamom powder and mix well. Divide this mixture into equal portions and shape them into balls.

Step 4

Grease palms with ghee, take each portion of mawa mixture, create a cavity and fill it with a portion of dried fruit mixture and shape them into laddoos. Coat the prepared laddoos with some almond powder.

Step 5

Serve garnished with almonds and saffron strands.