Thursday, October 20, 2016

Malai Ladoo Recipe | Paneer Ladoo | Chef Venkatesh Bhat Recipes - Recipe #13

This is one of my favourite paneer sweets from Adyar Anandha Bhavan and I never thought about making it at home until I saw Chef Venkatesh Bhat's recipe from the show Samayal Samayal in Vijay Tv. He demonstrated it very well and even the beginner can do it perfectly in the first attempt. I just followed his instructions blindly and the sweet turned out super awesome. Jany liked it very much and Happy doesn't show much interest since it is a milk based dessert. Try my other Paneer desserts like Rasagulla and Rasamalai. Do check out my other ladoos like Besan Ladoo, Poha ladoo, Rava LadooMaa ladoo and Motichoor Ladoo. Check out my entire Diwali collection too.
Milk - 1 litre 
Lemon juice - 3 to 4 tsp 
Powdered Sugar - 5 tbsp  
Rose water/Rose essence - few drops 
Saffron - few strands 
Cardamom(Elachi) - 1/4 tsp 
Almonds - 5(to garnish) 
1. Grab and keep all the things ready. Powder the sugar and keep it aside. Bring the milk to a rolling boil and add 2 tsp of lemon juice at a time. Stir continuously and the milk will start to curdle. If required add more lemon juice until the milk curdles completely.  
2. By now the paneer is formed and the whey water should be clear. Strain the paneer from the whey water. Don't strain the entire whey water, retain the 1/4th portion of the whey water along with the paneer and discard the rest. (Check the tile 3 in the below image)
3. Switch on the stove and start cooking the strained paneer along with the whey water. Keep stirring continuously and cook until the entire water drains up. It takes minimum 15 to 20 minutes. Then transfer the thick paneer to the mixing bowl and allow it to cook completely. Then add the powdered sugar, cardamom and saffron.
4. Mix it all together and form a smooth dough. Pinch a small portion of the dough and form small balls. Arrange it in paper liners as shown below.
5. Sliver(straight cut) the almonds and garnish each ladoo with it by pressing gently. Store it in the refrigerator for 30 to 45 mins before serving for best results.
Serve and enjoy the yummy Malai Ladoo in this festive season. Check out my entire Diwali collection here. Check homemade paneer recipe for more details on the paneer preparation steps. Also, check out my another Paneer dessert Rasagulla and Rasamalai.
Points to remember:
  • Adjust the sugar as per your taste buds. I reduced few tblsp of sugar from the original recipe since we prefer mild sweets.
  • Instead of discarding the strained whey water, you can use it for gravies.
  • Cooking the paneer in the whey water should be done with patience since it time-consuming (not more than 20 mins)
  • Saffron, elachi and rose essence should be mildly used for flavorful ladoos. 
Warm Regards,
Happy's Cook - Divya


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