How to make Kaju Khoya aur Besan ke Laddoo - Kaju Khoya Laddoo stuffed with a portion of Besan Laddoo

This recipe is from the book Mithai.

Main Ingredients : Cashewnuts (काजू), Khoya/mawa (खोवा / मावा)

Cuisine : Indian

Course : Mithais

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Kaju Khoya aur Besan ke Laddoo

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kaju Khoya aur Besan ke Laddoo checkout Dry Fruit Kachori, Dry Fruits And Khajoor Laddoo, Kaju Pista Badam Kesar Burfi. You can also find more Mithais recipes like Badam Katli, Moong Dal Halwa, Atta aur Dink ke Laddoo, Fried Modak.