Lifestyle Desk: Whenever there’s a festival or some auspicious occasion in our Indian homes, sweets are a must. Whether homemade or purchased from the market, it’s impossible to talk about sweets without mentioning Motichoor Laddoo. These Laddoo are also the most commonly made at weddings. But if there are any leftover Motichoor Laddoo at home after a festival or party, instead of throwing them away, they can be used to make delicious and creamy Kheer. This recipe is quick to prepare and is loved by people of all ages. So let’s learn how to make Kheer from Laddoo.
Ingredients
Motichur Laddoo – 4–5
Full cream milk – 1 liter
Sugar – 2–3 tablespoons (as needed)
Cardamom powder – 1/2 teaspoon
Cashews – 8–10 (chopped)
Almonds – 8–10 (chopped)
Pistachios – 1 tablespoon (chopped)
A few saffron strands
Method
Pour milk into a heavy-bottomed saucepan and bring to a boil over medium heat. Stir occasionally and cook for 10–15 minutes, until the milk thickens slightly.
Mash the Motichoor Laddoo thoroughly with your hands. When the milk thickens slightly, add the mashed Laddoo and mix well.
Add cardamom powder, cashews, almonds, pistachios, and saffron and cook over low heat for 5–7 minutes. Taste for sweetness and add a little sugar if needed.
Turn off the heat and let the kheer sit, covered, for 10 minutes to allow all the flavors to meld. Kheer can be served hot or cold. Garnish with chopped nuts and saffron and serve.
If the laddus already contain a lot of ghee and sugar, avoid adding any additional sugar. This will balance the flavor of the kheer and maintain its creamy texture.
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