Sorry, you need to enable JavaScript to visit this website.

Cooking Time: 10 Minutes
Preparation Time: 10 Minutes
Total Serves: 4

The Ingredient List

  • Corn flour- 1 tablespoon
  • Khoya- 100 Grams
  • Rose essence- 3 drops
  • Crushed dry-fruits- 1 tablespoon (optional)
  • Powdered sugar- 2 teaspoons
  • Cardamom powder- 1 Pinch
  • Milk- Two Cups
  • Condensed milk- 2 tablespoons
  • Saffron- 4-5 Strands
  • Oil/Ghee for frying

The Easy Steps

  1. Make the filling first. Mix Khoya with dry fruits, 1 teaspoon sugar, cardamom and rose essence. Make eight small balls.
  2. Boil MAGGI noodles in 1 and ¼ cup water for ½ minutes without tastemaker. Strain and cool. Divide into 8 parts.
  3. Boil 2 cups of milk stirring continuously till slightly thickened. Add condensed milk, 1 teaspoon sugar and saffron.
  4. Roll the cooked MAGGI keeping the filling into a small ball, press firmly to get the proper shape, dust with a little cornflour for better binding. Use all the MAGGI to make 8 laddoos.
  5. Deep fry for 5 to 6 minutes on low - medium flame.
  6. In a small dessert bowl or plate, spoon 2 tablespoon cold rabdi. Place the hot/cold laddoo. Serve whole or halved.