Ingredients:
2 cups whole walnuts 2 cups whole almonds
1 cup coconut powder
4 tablespoons unsalted butter or pure ghee
1 can sweetened condensed milk (14 oz)
1/2 cup heavy cream
1 1/2 cup whole milk
1/2 teaspoon cardamom powder
Preparation:
On a medium flame dry roast almonds and
walnuts separately.
Grind them separately in a food processor
or a grinder. Leave them little coarse with some tiny pieces of almonds and
walnuts.
Transfer almond powder and walnut powder in a bowl.
Mix them together with coconut powder, and cardamom powder.
Melt butter in a thick bottom pan and add
into the 3 nut mixture.
Stir the mixture nicely and keep aside.
Boil
milk in a separate container.
Add condensed
milk and heavy cream into the milk. Mix well.Stir for 10-15 minutes until the mixture starts bubbling and is reduced to half.
Add buttery mixture of nut powder into the milk.
Continue to stir on a medium flame ensuring the mixture does not stick to the bottom of pan and gets burned.
Add I tablespoon of butter or ghee if necessary.
Stir until the mixture thickens and it starts to leave the sides of the pan.
Keep aside and allow the laddoo mixture to cool down.
You can spread the mixture on a plate, flatten it, and cut it into the shape of burfi or roll the mixture into round balls/laddoos.
Store it in an air tight container. Refrigerate for longer storage.
Enjoy and is a perfect recipe for all occasions.
