Ladoos are must on any indian festival and these nutty beauties are super easy to whip up. Mawa makes them so creamy and melt in the mouth and the floral notes of rose water together with meaty pistachios is a match made in heaven. If you are still looking for something easy to make on Holi, try these ladoos.
These are ridiculously easy to whip up and all you need is 3 ingredients. When a recipe calls for few ingredients, I recommend good quality ones since it makes all the difference in the taste. Use fresh pistachios which are sweeter in taste, mawa with a good quality of fat content(you won’t need much ghee then) and rose water or rose essence that is not more than 6 months old.
These ladoos are not overly sweet and I like them that way, you can increase the powdered sugar by couple tablespoons if desired. I like to chop the pistachios on a cutting board instead of using a grinder, I feel that way I can control the texture of the nut powder and the taste is better too.
Rose Pistachio Mawa Ladoo
- 200 gms mawa/mava,crumbled
- 7 tbsp powdered/confectioners sugar
- 180 gms coarse pistachio powder +1/4 chopped pistachios(optional) ,see notes
- 1.5 tbsp rose water (or 1-2 drops of rose essence)
- 1-2 tsp ghee (optional, if needed for rolling ladoos)
- Add mawa/mava to a nonstick pan. Place the pan on stove,switch on the stove on low heat. Let the mawa soften. Mawa softens very quickly and needs attention so that it dosent get burnt. Keep stirring using a spatula.
- I didnt need to add any extra ghee to mawa, if you feel your mawa is on a dry side add a tablespoon or so of ghee.
- Once mawa is soft(dont let brown), immediately add the sugar and pistachios together. Mix well untill nicely combined. Keep the heat low, cook everything for 1-2 minutes.
- Switch off the stove and mix in the rose water and chopped pistachios(if using). Wait for 5 minutes or until the mixture feels cool enough to handle. Dont let the mixture completely cool down.
- Smear some ghee on your hands and divide into 8-10 equal portions. Roll into smooth ladoos. Store for 3-4 days refrigerated.
- I lightly dry toast the pistachios for 2-3 minutes on a hot skillet. Don’t let the color change, toasting helps in blooming the oils of nuts.
- The sugar quantity can go up to 9-10 tablespoons if you like sweeter ladoos.Â
- I chop the pistachios on a cutting board to a coarse fine powder instead of using a grinder. It takes a bit of effort but the texture and taste of nuts is really better that way.Â
- You can replace rose with cardamom or saffron flavor if desired.Â