3 Dry Fruit Mithai in 10 min Make in 10 min 3 Sweets Diwali sweets laddu

Ingredients

• 3-4 tbsp Ghee
• 1 ½ cup Foxnut
• 200 gms Cashew Nut
• 200 gms Almonds
• 2 tsp Ghee
• 450 gms Mawa, Mawa
• 1 cup Powdered Sugar
• 200 gms Mixed Dry Fruit Mixture, Readymade Mixed Dry Fruit Mixture
• ½ tsp Cardamom powder
• 1 tsp Sugar
• Silver Vark
• Almonds, sliver
• Pistachios (blanched & sliver)
• 200 gms Mixed Dry Fruit Mixture, Readymade Mixed Dry Fruit Mixture
• 100 gms Rainins, chopped, raisins
• A pinch of salt
• ¼ tsp Black peppercorns, crushed
• ¼ tsp Dry ginger powder
• Almonds, sliver
• fresh Rose petals
• ¼ tsp Saffron strands
• 1 cup Water
• ¾ cup Sugar
• 200 gms Mixed Dry Fruit Mixture, Readymade Mixed Dry Fruit Mixture
• Pistachios (blanched & sliver)
• Almonds, sliver
• Saffron Strands

Steps

1. In a kadai or shallow pan, add the, once it’s hot, add TATA SAMPANN foxnuts and roast them for a while or until it’s crispy.
2. Transfer it to a parat or bowl and keep it aside for further use.
3. In the same pan or kadai, add ghee, once it’s hot, add TATA SAMPANN cashew nuts, almonds and roast it well until golden in color.
4. Transfer it to the same bowl and keep it aside to cool down at room temperature.
5. Transfer the dry fruits to a mixer grinder jar and grind it coarsely.
6. Keep it aside for further use.
7. In the same kadai, add ghee, once it’s hot, add mawa and saute it well.
8. Add powdered sugar and cook it for 7-8 minutes or until it reduces the moisture.
9. Add mixed dry fruit mixture, cardamom powder and mix it well.
10. Add sugar and mix well, transfer the mixture to the tray and keep it aside for 2-3 hours to cool down at room temperature.
11. Demold the mixture and cut into desired shape.
12. Transfer it to a serving dish, garnish it with silver vark, almonds and pistachios.
13. In a bowl or parat, add mixed dry fruit mixture, TATA SAMPANN raisins, a pinch of salt, black peppercorns, dry ginger powder and mix it well.
14. Divide the mixture into the small lemon size balls and give it a desired shape.
15. Transfer it to a serving dish, garnish it with almonds and fresh rose petals.
16. In the same kadai, add kesar, water and give it a quick boil.
17. Add sugar and let it boil until sugar dissolves.
18. Add mixed dry fruit mixture and cook until desired consistency.
19. Transfer it to a serving bowl, garnish it with pistachios, almonds and saffron strands.
20. Serve hot.