Jafrani Laddoo/ Saffron Laddo

Jafrani Laddoo/ Saffron Laddo


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About this recipe: Jafrani laddoo is a must item for any festivals. These laddos are made from chana that have been colored with jafran/saffron. Enjoy!

ferdous_sanj Dhaka, Bangladesh

Makes: 18 laddos

  • 1 teaspoon jaffran/saffron
  • 1/4 cup water to soak saffron
  • 2 cups rasgulla chana
  • 1 cup sugar
  • 1/2 cup dudh ka shor/ dried skin milk layer
  • 2 tablespoons cashew nut paste
  • 1 cup mawa for laddoo
  • 1/2 cup pistachio slices
  • A tray of mawa for dusting

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Soak jaffran/saffron in rosewater. Set aside.
  2. In a saucepan, fry 2/3 of the rasgulla chana on low heat. When the water is released from the chana, then add sugar, a little by little, stir, mix and fry.
  3. When the rasgulla chana dries up, then add the rest of the rasgulla chana. Mix in dudh ka shor ( the dried milk skin like layer that forms when you boil milk without stirring).
  4. Add the soaked jaffran and nut paste. Mix. Take the pan off the heat and mix the mawa. Pour the mixture on a bowl.
  5. Make 16-18 parts, and make round shaped balls. In each ball, make an indent, and add a few slices of pistachio slices. Cover the indent, roll the ball on a tray of mawa and add to the serving dish. Repeat for the rest of the balls.
  6. Laddoo is now ready to be served.

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