How to make Kaju Khoya aur Besan ke Laddoo - Kaju Khoya Laddoo stuffed with a portion of Besan Laddoo

This recipe is from the book Mithai.

Main Ingredients : Cashewnuts (काजू), Khoya/mawa (खोवा / मावा)

Cuisine : Indian

Course : Mithais

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Kaju Khoya aur Besan ke Laddoo Recipe Card

Kaju Khoya aur Besan ke Laddoo

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kaju Khoya aur Besan ke Laddoo checkout Dry Fruit Kachori, Dry Fruits And Khajoor Laddoo, Kaju Pista Badam Kesar Burfi. You can also find more Mithais recipes like Khubsurat, Motichoor Parantha with Rabdi, Dry Fruits Sabudana Laddoo, Pinni.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kaju Khoya aur Besan ke Laddoo Recipe

  • Cashewnuts coarsely powdered 1/2 cup

  • Khoya/mawa 2 cups

  • Gram flour (besan) 1/2 cup

  • Ghee 1/4 cup

  • Green cardamom powder 1/2 teaspoon

  • Powdered sugar 1 cup


Step 1

Melt the ghee in a non-stick kadai and add the gram flour. Cook on low heat, stirring, for about fifteen to twenty minutes till the gram flour is light brown and fragrant.

Step 2

Add the cardamom powder, stir and take the pan off the heat. Let the mixture cool for a while.

Step 3

Add half a cup of powdered sugar and mix well with your hands. Cool again and divide into twelve equal portions. Shape each portion into a laddoo.

Step 4

Sauté the khoya in another non-stick kadai for four to five minutes. Add the remaining powdered sugar and cashew nut powder. Divide into twelve equal portions.

Step 5

Take each portion of the khoya mixture and spread it thickly on your palm. Place a gram flour laddoo in the centre, gather the edges of the khoya together and roll, making sure that the gram flour laddoo is completely covered with the khoya mixture.

Step 6

Set aside to cool completely and store in an airtight container.