Learn how to make quick and delicious mawa ladoo in just 4 minutes using a microwave. Prepared with unsweetened khoya and powdered sugar, these soft, melt-in-mouth khoya laddus taste like doodh peda and make a wonderful festival sweet.
My regular readers are well known of my Thursday Guru pooja and Friday Lakshmi pooja. For pooja neivedyam/prasad, I keep trying varieties of sweets. It may be traditional or unusual sweets, I am trying it every week. Last week I tried South Indian style easy peanut ladoo for my Thursday pooja. So this week I thought of trying some North Indian sweets.
I prepared this easy, yummy mawa ladoo / khoya laddu in microwave following Nisha Madhulika’s recipe. Though its my first attempt, it came out really well. Its so easy and quick to make. Fuss free recipe! Usually North Indians make Sooji khoya laddu, besan khoya ladoo, khoya coconut laddu and khoya dry fruits laddu. Apart from these laddu varieties, many of you would have tried khoya burfi or gulab jamun with khoya. Do try this khoya ladoo for a change. I am sure you will love it. Its tastes is similar to doodh peda. Ok, lets see how to make mawa ladoo recipe with step by step pictures.
Quick Notes for US & Abroad Kitchens
- Khoya / Mawa Availability: Frozen unsweetened khoya slabs (such as Deep, Vadilal, Nanak or Swad) are readily available in Indian grocery stores across the US, UK and Canada. Thaw the khoya in the refrigerator overnight before crumbling.
- Microwave Wattage Adjustment: Standard microwaves often run between 1000W and 1200W. To prevent scorching the khoya, microwave on 70% or 80% power level (or heat in short 30 to 45-second bursts, stirring in between).
- Sugar Texture: Use fine confectioner’s powdered sugar or freshly ground granulated white sugar. Avoid coarse sugar as it will leave a gritty texture in the ladoos.
- Shelf Life & Storage: Because mawa is a dairy product without preservatives, store these laddus in an airtight container in the refrigerator for up to 3 to 4 days. Bring to room temperature 15 minutes before serving for a soft, melt-in-mouth bite.
Mawa Ladoo Recipe (Microwave Khoya Laddu)
Ingredients
1 cup – 250ml
- ½ cup Unsweetened khoya / mawa (approx. 100g / 3.5 oz)
- ¼ cup Powdered sugar (approx. 50g / 1.8 oz)
- ⅛ tsp Cardamom powder
- a few Roasted cashews or melon seeds (optional, for garnish)
Instructions
- Take the mawa / khoya and measure 1/2 cup from it. Keep it in a microwave safe bowl. Crumble slightly. Cover the bowl with a microwave safe plate.
- Microwave on high power (800W) for one minute. Remove the bowl and stir the khoya with a spoon. Again cover it and microwave for one more minute on high power.
- Remove the bowl and mix well. Khoya may be slightly golden brown in color. Make sure it is not burnt. Transfer the khoya to a plate immediately and let it cool down completely.
- In the meantime, take the sugar and cardamom seeds in a mixie jar. Grind to smooth powder and set aside.
- Take the cooled khoya and crumble it finely with your fingers. Add the powdered sugar to it and mix well. Check for taste and add more sugar if needed. If using roasted cashews, add at this stage.
- Take a portion of the khoya, roll tightly and shape into a smooth round ladoo. Decorate the ladoo with a dot of color and melon seed on top. Store in an airtight container and enjoy for 2 days!
Notes
- Make sure not to burn the khoya while you microwave. If the power of microwave is more (900W or more), reduce the cooking time to 1 minute 30 seconds. Overcooking makes the khoya hard and chewy.
- Adjust the quantity of powdered sugar based on your taste.
- A 2:1 ratio of khoya and sugar is sufficient for ideal sweetness.
Sharing is caring
Do try this easy, yummy khoya ladoo and share your feedback with me!
