paneer ladoo or malai ladoo

paneer ladoo or malai ladoo

ingredients (measuring cup used, 1 cup = 250 ml)

• 4 cups full fat milk, 1 litre
• 2.5 tbsp lemon juice or add as required
• 3 tbsp sugar, powdered or 5 tbsp powdered sugar
• ½ tsp cardamom powder
• 1 tsp rose water (optional)
• A pinch of saffron strands/kesar
• 4 to 5 almonds, sliced or chopped for garnish

how to make the recipe:

1. add 1 litre (4 cups) full fat milk in a thick bottomed pan.
2. on a low to medium flame simmer the milk till it comes to a boil.
3. now add lemon juice to the milk in parts. first add 1 tbsp and stir. if the milk curdles, then no need to add more lemon juice. if the milk does not curdle, then add ½ to 1 tbsp more and stir again.
4. the entire milk should curdle. depending on the quality of milk you may need to add more or less. keep the lemon juice ready with you. i added 2.5 tbsp lemon juice.
5. after the milk has curdled simmer for 2 minutes more.
6. then strain the whey and just keep ⅓ portion of the whey with the coagulated milk solids.
7. on a low flame keep on simmering the mixture. stir at intervals.
8. meanwhile, take 3 tbsp sugar in a small grinder.
9. grind to a fine powder.
10. simmer till all all the whey dries up. switch off the flame.
11. then add ½ tsp cardamom powder, a few strands of saffron and rose water.
12. mix well and allow the mixture to cool completely.
13. slice or chop 4 to 5 almonds.
14. add the powdered sugar. mix well.
15. spread a bit of ghee in your palms. take a small or medium portion and shape into ladoos.
16. place the ladoos or small muffin liners or doilies.
17. garnish with sliced almonds.
18. keep in a box and refrigerate for a few hours.

1. serve malai ladoo as a sweet.