Impress your guests by making this delicious recipe.
1/2 kg Semolina
1/2 kg Khoya
400 ml Sugar syrup
2 tsp Cardamom powder
250 gm Ghee
Grate khoya and grind the almonds coarsely.
Heat ghee in a heavy pan and roast semolina on low heat for about 10 minutes or till lightly browned.
Add khoya and mix for five minutes.
Add the syrup, almonds, cardamom powder and mix.
Cool the mixture a little, rub ghee on your palms and make lemon-sized round balls of the batter.
Cool and store the ladoos in an airtight container.