Paneer Ladoo/Malai Ladoo
It is a rich creamy ladoo recipe made out of paneer. It can be made without any complicated ingredients. It is usually made during festive occasions.
INGREDIENTS
FOR PANEER:
- 2 litre milk, full cream
- 2 tbsp lemon juice
- ¼ tsp salt
FOR MAVA / KHOVA:
- ½ tsp ghee/clarified butter
- ¼ cup milk
- ¼ cup cream / malai
- ¾ cup milk powder, full cream
OTHER INGREDIENTS:
- ¾ cup condensed milk / milkmaid
- ¼ tsp cardamom powder
How to make Paneer
- firstly, in a thick bottomed vessel take 2-litre milk.
- boil the milk stir it occasionally to prevent from burning and forming cream (malai) on top.
- once the milk comes to a boil, simmer and pour 2 tbsp lemon juice.
- stir continuously till the milk curdles keeping the flame low.
- drain the curdles milk over a cloth-lined over a colander.
- squeeze off the water completely.
- rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- to season the paneer, add ¼ tsp salt and mix well.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
- finally paneer is ready.
How to make Mawa/Khoa
- Take heavy bottom non stick pan. Heat the milk in a pan on medium heat.
- once it boils, let it simmer and reduce on medium-low flame.
- keep stirring the milk in low flame. It forms a thick substance. Turn off the stove. It will take a while to complete this stage.
- Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.
How to make Paneer Ladoo
- firstly, crumble the paneer.
- add the crumbled paneer to prepared khova and mix well.
- mix and mash until the mixture turns smooth.
- now add ¾ cup condensed milk and mix well.
- continue stirring until the mixture thickens completely.
- keep stirring until the mixture starts to separate pan and hold shape.
- further, add ¼ tsp cardamom powder and mix well.
- rest for 5 minutes and start to prepare small sized balls.
- finally, malai ladoo recipe stays good for a week if kept in refrigerator
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