Almond Walnut Laddoo
sunnundalu (urad dal laddoo) for Dasara, I also made these almond and walnut loddos. The inspiration for this laddos came from Indira's walnut laddoo post but I changed the recipe. I basically took an easy way out than her recipe, since I did not wait for the milk and sugar to get to a pala kova consistency that Indira describes in her post. Here is my version!
- 21/2 cups each walnuts and whole almonds
- 1 tin sweetened condensed milk
- 21/2 cups whole milk
- 2 pinches caradomom powder
- 3 tbsp ghee
- one small microwave safe vessel
- one large heavy bottomed container
- one food processor
- Dry roast the walnuts and almonds seperately in a pan over low to medium heat until toasty.
- After the nuts cool down, grind them seperately in a food processor until the nuts are broken down into very small pieces but not completely powdered. It takes a little longer to process the almonds.
- Meanwhile, boil the whole milk in a microwave safe vessel until it is hot and bubbly. This step can be eliminated and the milk can be directly boiled in the heavy bottomed container but I always boil the milk first in the microwave and then transfer it to the stove. The advantage of doing this is that milk does not get scalded in the microwave and the "stirring the milk" time gets reduced dramatically.
- Transfer the milk to the heavy bottomed container add the condensed milk and heat on medium heat until the mixture thickens up (for about 10-15 minutes).
- Add in the chopped nuts and the caradamom, stir often so it doesn't get scalded until it is thick and the mixture starts to leave the sides of the pan.
- Add 2 tablespoons of the ghee and stir.
- Leave aside until warm enough to handle.
- Then apply a little bit of the rest of the ghee to your hands, and make round balls with the mixture.
- Store the laddoos in an air tight container.