Rabri Ladoo
**Rabri Ladoo: A Sweet Treat with a Rich History** Rabri ladoo is a traditional Indian sweet made with khoya (evaporated milk solids), sugar, and flavorings. It is often flavored with green cardamom, almonds, pistachios, rose water, and ghee. The mixture is cooked until it thickens and caramelizes, then rolled into balls and refrigerated before serving. Rabri ladoo is a popular dessert in India and is often served at festivals and special occasions. It is a sweet, yet savory treat that is sure to please everyone.
The history of rabri ladoo is long and storied, dating back to the Mughal Empire in the 16th century. The dish is said to have been created by the royal chef of the Mughal emperor Akbar, who was known for his love of food. The chef is said to have been inspired by the traditional Indian dessert of rabri, a thickened milk pudding, and created a version of the dish that was rolled into balls and coated in sugar. The dish quickly became a favorite of the emperor and his court, and eventually spread throughout India. Rabri ladoo is a popular dessert in India today, and is often served at festivals and special occasions. It is a sweet, yet savory treat that is sure to please everyone.
Rabri Ladoo Rabri Ladoo Rabri Ladoo Rabri Ladoo
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • khoya
  • sugar
  • green cardamom powder
  • almonds
  • pistachios
  • rose water
  • ghee
Instructions
  1. Combine the khoya, sugar, and green cardamom powder in a large bowl.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to caramelize.
  3. Remove from heat and stir in the almonds, pistachios, and rose water.
  4. Add ghee as needed to adjust the consistency.
  5. Roll the mixture into 1-inch balls and place on a plate.
  6. Refrigerate for at least 2 hours before serving.
Why It Works
  • The use of khoya gives the ladoo a rich, creamy texture.
  • The sugar caramelizes during cooking, giving the ladoo a slightly sweet and nutty flavor.
  • The green cardamom, almonds, pistachios, and rose water add a variety of flavors and textures to the ladoo.
  • The ghee helps to bind the ingredients together and gives the ladoo a smooth, velvety texture.
  • Refrigerating the ladoo before serving helps to firm them up and makes them easier to handle.