Ingredients

• 150 gms - semolina
• 50 gms - sugar
• 3 tbsp - honey
• 1 tbsp - fresh grated coconut
• Beetroot - 1, small sized (very finely grated)
• 3 tbsp - ghee
• 25 ml - milk ( warm)
• 1/2 tsp - cardamom powder
• Cashew Nuts- 15 whole nuts

How to Make Malai Ladoo

• Heat 1 tbsp of ghee in a non-stick pan, add the cashew nuts and fry for few minutes until they are brown. Take it out and keep it aside.
• Then add the grated coconuts and fry until they become brown. Take it out and keep it aside.
• Then add 1/2 tbsp of ghee and add the finely grated beetroot and fry till all the water evaporates from the beetroot. Take it out and set it aside.
• Finally add 1 tbsp of ghee, add the semolina and roast till it releases a nice aroma. Take it out and mix all the ingredients in a bowl, add the sugar, honey, cardamom powder along with it and mix well.
• Now add the warm milk little by little and gather with your hands, if you are able to make balls, stop adding milk.
• Then start making small balls, place in a serving plate and press a cashew nut on top.
• These sweets are best to have within 5 days by storing it in an air tight container.
• Recipe Courtesy: Taste of Pearl City