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Mawa and kaju ladoos topped with nuts and rose petals on a silver platter, with marigolds and a candle

Mawa and Kaju Ladoo with Gulkand and Nuts Centre

Soft mawa and cashew ladoos with a surprise gulkand and nut filling. A quick, no-bake Diwali sweet for gifting and serving guests.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling 15 minutes
Total Time 40 minutes
Servings: 10 ladoos
Course: Dessert
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

For the ladoos
  • 4-5 saffron strands
  • 1 tablespoon milk warm
  • 1 teaspoon ghee
  • 100 g mawa (khoya) crumbled
  • 1/4 cup cashews ground, about 30 g
  • 1/4 cup powdered sugar about 30 g
  • 1 teaspoon cardamom powder
For the filling and topping
  • 1 tablespoon gulkand (rose petal jam)
  • 2-3 tablespoons mixed nuts pistachios, almonds, raisins etc., chopped
  • dried rose petals for decorating

Method
 

  1. Add the saffron strands to the warm milk, stir and keep aside.
  2. Heat the ghee in a non-stick pan. Add the crumbled mawa and cook for about a minute, stirring, until soft and melted.
  3. Add the ground cashews and the saffron milk. Mix well and cook for about another minute.
  4. Add the powdered sugar and cardamom powder. Keep stirring until the mixture comes together like a smooth dough. Take it off the heat, move it to a bowl and let it cool completely.
  5. In a small bowl, mix the gulkand with the chopped nuts.
  6. Take a little of the mawa mixture, roll it into a ball and flatten it into a disc with a hollow in the centre. Put a little gulkand-nut filling in the middle, bring the edges up, pinch to seal and roll it back into a smooth ladoo.
  7. Press some chopped nuts and dried rose petals on top of each ladoo and serve.

Video

Notes

Makes 10–12 ladoos, depending on the size you roll them.
Let the mawa mixture cool completely before shaping, so it is easy to stuff and roll.
Keep some chopped nuts aside for the topping.