Ande ke Laddoo/ Egg Laddu

What I need……

4 Fresh Eggs (Large Sized)

600 ml Full Cream Milk

2 Tbsp. White butter (melted and cooled)

180 Gms. Coarsely powdered White Sugar

4 Nos. Black Cardamoms

¼ tsp. Cinnamon Powder

6 Tbsp. mixed dry fruits (Finely cut /flaked).

What to do…..

Pre-Preparation

Finely powder 1 Tbsp. Sugar, Black Cardamom Seeds and Cinnamon using mortar & pestle.

Whisk the whole eggs until light and fluffy in a clean, in a fat free bowl.

Preparation:

Reduce Milk to less than half over slow flame and stirring continuously to ensure smooth creamy texture. Mix in sugar mixture and blend. Allow to cool for 10 minutes.

Return to low flame and slowly pour in the whisked eggs in a steady stream in to the reduced milk mixture, whisking vigorously all the while to prevent curdling.

Cook on slow fire till a semi-solid texture is obtained,  the grains are shiny and of uniform size.  (Stir continuously to get a good grainy texture).

Add remaining sugar and allow to cool a bit.

Add cold white butter to this mixture and add the flaked dried fruits. Lightly mix all the ingredients to have uniform flavour.

Shape into lemon sized balls and allow to air for 15 – 20 Minutes on a grease proof sheet.

Serve garnished with Green Cardamom powder.