Ingredients

• 1 kg - soft white khoya
• 600g - sugar powdered
• 1 tsp - cardamom powder
• 10 - green unsalted pistachios, thinly slivered
• Few drops each - saffron color, green color

How to Make Independence Ladoos

• Grate khoya or crumble to fine even crumbs. Add sugar, mix well.
• Put in a heavy pan, cooking, on slow flame.
• Take care to stir continuously, to keep from sticking to bottom. Cook till a soft semisolid lump is formed.
• Sprinkle cardamom powder, mix well.
• Divide mixture into three parts, each half of the other.
• Add a few drops of green to smallest portion.
• Mix well till evenly coloured.
• Add a few drops of orange colour to largest portion. Mix as above.
• Keep the medium portion white.
• Make 20 small balls of green portion.
• Divide white portion into 20 parts, cover over green ball and make a bigger ball.
• Repeat by dividing orange into 20 portions, similarly covering over white ones.
• The end result will be 20 orange coloured ladoos.
• Chill well, cut each neatly into two halves with a sharp knife.
• Each half will look like three coloured concentric circles, with green in centre.
• Place one or two slivers over pistachios in centre, decoratively.
• Store carefully in airtight wide shallow container.