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

Ingredients:

• 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)

Preparation:

• 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).
• Relish!!

Notes:

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.

Notes:

Tips for Paneer making and usage: (source – Sanjeer Kapoor’s book – Paneer)

Whey –

1. The whey can be used to knead chapati dough or to boil rice.
2. Can be used to make paneer in the next batch.
3. Produces a soft crumbly paneer.

Paneer-

1. Firmer paneer is prepared by using lemon juice or vinegar.
2. Keep it fresh by immersing in water to cover and refrigerate. Refresh the water every 8 hours (preferably) or 12 hrs (otherwise).
3. For sweets, just squeeze the whey out through a muslin cloth or use a weight for just 10 mins.
4. Sprinkle a little water over a dry paneer dish while reheating, to prevent the paneer for getting harder and rubbery.
5. Add paneer towards the end of cooking, as far as possible.