Ingredients:
8-10 dry anjeer; soaked in little water for few hours,
100 gms khoya,
7-8 tbsp powdered sugar,
1/4 tsp kesar (saffron) dissolved in little warm water,
Few drops of red food color,
2 tbsp milk powder
1 cup cashew nut powder,
1/2 tsp elaichi (green cardamom) powder,
1/2 cup crushed dry fruits of your choice (walnuts, pistachios, raisins, almonds, etc).
Method:
Grind the anjeer with the saffron color. Heat a pan and roast the khoya on low-medium flame till it turns pinkish in color. Then roast the anjeer mixture with milk powder, cashew nut powder, elaichi powder and red food color. Cook this stirring continously on low flame to avoid from sticking to the bottom of the pan, till the mixture thickens. Then remove from flame and let it cool. Make equal size balls of the anjeer dough. Make a little small sized balls of khoya dough. Now take the anjeer balls one by one and flatten them and then shape them like a cup. Similarly prepare small size cups of the khoya balls. Then fill the dry fruits into these khoya balls. Then place each khoya ball into each anjeer ball and then roll into a laddu. While serving, cut each laddu into two halves so that all the colourful layers are visible.