आज बनी अलौकिक रेसिपी – बिना चीनी, घर की चीज़ो से Chocolate Mawa Laddu, टेस्ट ऐसा कि हर कोई बोले वाह!

Ingredients

• 1 liter Full-Fat Milk (whole milk, preferably fresh)
• 2 teaspoons Corn Flour (fine corn starch, used to prevent grainy mava)
• 0.5 cup Jaggery (grated, sulfur‑free preferred)
• 1 teaspoon Ghee (for greasing the plate, optional butter can be used)
• 100 grams White Chocolate (good quality, can substitute dark or milk chocolate)
• 0.25 cup Mixed Nuts (Cashew, Almond, Pistachio) (finely chopped for coating)
• 2 tablespoons Desiccated Coconut (optional, adds texture to balls)
• 1 tablespoon Milk Powder (optional, helps firm the balls)

Instructions

1. Prepare the Pan

   Place a large heavy‑bottomed pan on the stove, add a few tablespoons of water to the bottom to prevent the milk from scorching.

   Time: PT5M

2. Make Corn‑Flour Slurry

   Measure 2‑3 tablespoons of the milk and set aside. Mix it with 2 teaspoons of corn flour until smooth; this is the slurry.

   Time: PT3M

3. Boil the Milk

   Pour the remaining milk into the pan, bring to a rolling boil over medium flame while stirring continuously.

   Time: PT10M

4. Add Slurry and Thicken

   When the milk is boiling, slowly pour the corn‑flour slurry while stirring. Continue cooking on medium flame until the mixture becomes thick and smooth, resembling a dense custard.

   Time: PT5M

5. Sweeten with Jaggery

   Add the grated jaggery (about ½ cup) to the thickened milk. Stir until the jaggery fully dissolves and the mixture turns a deep amber color, then cook for another 2‑3 minutes until it reaches a smooth mava consistency (about 250 g total).

   Time: PT5M

6. Cool and Set

   Turn off the heat. Grease a flat plate with a teaspoon of ghee, spread the hot mava evenly, and let it cool to room temperature.

   Time: PT10M

7. Refrigerate

   Place the plate in the refrigerator for at least 2 hours until the mava is firm enough to handle.

   Time: PT2H

8. Shape the Balls

   Remove the set mava from the fridge. Using a tablespoon as a measure, roll medium‑sized balls (about 1‑inch diameter). If the mixture feels crumbly, gently knead in 1 tablespoon of milk powder or 2 tbsp desiccated coconut.

   Time: PT10M

9. Melt White Chocolate

   Place 100 g white chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between each burst, until smooth (about 3 minutes total).

   Time: PT3M

10. Coat the Balls

    Using a fork or dipping tool, submerge each mava ball into the melted chocolate, allowing excess to drip off. Place the coated ball on parchment paper and immediately sprinkle with the chopped mixed nuts.

    Time: PT10M

11. Set the Chocolate

    Refrigerate the chocolate‑coated balls for about 15 minutes until the coating is firm.

    Time: PT15M

Nutrition Facts

Calories

145

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g