Paneer is always been favourite among Indians. And, if it comes in the form of dessert, it is something out of this world (sone pe suhaga!!). I simply love rasmalai. These paneer laddoos are simple to prepare and fabulously tasty to dig in. Because Mahi loves chocolate (which kid does not?), I simply added some cocoa powder in half of the paneer mixture and rolled out chocolate paneer laddoos. Trust me, they were a huge hit and are healthy too. I was left with few white paneer laddoos by the time, I was ready to take clicks.
These laddoos have a lesser shelf life like 3-4 days, that too, needs to be refrigerated because of paneer. But, actually, you may find the platter empty in your fridge in 2 days only 🙂
Time: 45 mins
Serves: 25 laddoos
Source: Book by Sanjeev Kapoor on Paneer
2 liters full cream milk
juice of 1.5 medium sized lemons
1/2 cup powdered sugar
2 pinches elaichi/cardamom powder
1/2 tsp. rose essence
1/3 cup desiccated coconut
1/3 cup pistachios
2-3 tsp. milk powder (optional-use only if require)
2 tbsp. coco powder (optional)
Heat the milk in a heavy bottomed pan. Bring it to boil. After one boil, pour the lemon juice and keep stirring.
Once the milk splits, the hay will look pale green-yellow in color and the milk will curdle making cottage cheese/ paneer.
Strain the paneer through a muslin cloth and tie the cloth tightly to remove excess water. Immerse it in ice cold water to stop further cooking process.
Once the paneer cools down a little, spread it in a plate/ counter top (a clean one!!) and knead the paneer with the palms until the granular texture becomes a finer one. This may take 5-7 minutes.
- Add the powdered sugar, grated coconut and elaichi powder.
- Divide mixture in 2 equal parts. Add vanilla essence and cocoa powder in one part. Add rose essence in another part. Add milk powder if the dough is too moise to bind.
Divide the mixtures in equal portions and make laddoos out of them.
Crush pistachios in a blender coarsely.
Roll the laddoos in pista powder and Chill in fridge for 1 hr or until firm.
Serve your guests and family and enjoy the applauds (I really did).
A drizzle of chocolate sauce on the black laddoos would have been a cheery on the ice. Alas! I had none at that time.
Do not forget to refrigerate the laddoos.
Tips for Paneer making and usage: (source – Sanjeer Kapoor’s book – Paneer)
- The whey can be used to knead chapati dough or to boil rice.
- Can be used to make paneer in the next batch.
- Produces a soft crumbly paneer.
- Firmer paneer is prepared by using lemon juice or vinegar.
- Keep it fresh by immersing in water to cover and refrigerate. Refresh the water every 8 hours (preferably) or 12 hrs (otherwise).
- For sweets, just squeeze the whey out through a muslin cloth or use a weight for just 10 mins.
- Sprinkle a little water over a dry paneer dish while reheating, to prevent the paneer for getting harder and rubbery.
- Add paneer towards the end of cooking, as far as possible.