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This sweet is very close to my heart and makes me reminisce of the good old days growing up in India and devouring my mother’s Diwali sweets. Love these LADOOS and this post is my homage to my mother’s cooking and of course to Diwali! 

Servings 12-13


  • 1/4 cup cashews/almonds, powdered
  • 1.5 cup dessicated coconut, powdered
  • 150g condensed milk
  • 50 ml milk
  • 2 tbsp ghee/clarified butter
  • 1/2 tsp cardamom powder
  • 3/4 cup milk powder
  • 1 cup mango pulp
  • almond, pistachio slivers, edible rose petals for garnishing


  • Heat ghee in a heavy bottomed pan. Add coconut and almond/cashew powder, roast for around 5 minutes on a low heat before it turns brown.
  • Add milk, condense milk and combine well. Cook mixture for a couple of minutes, then add milk powder and keep stirring and cooking continuously on low heat until the mixture gets thicker.
  • Add mango pulp and combine everything. Keep cooking for around 25-30 minutes on medium heat until the mixture gets thicker and the ghee starts separating from the sides. While cooking, ensure the mixture doesn't stick to the bottom by stirring continuously.
  • Add cardamom powder, mix well and let the mixture cool completely.
  • Now make equal sized balls and garnish with almond, pistachio slivers and rose petals.
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