Rich Creamy Pearls – Paneer and Coconut Laddoo

Paneer-Coconut Laddoos

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!!

Paneer and coconut laddoos

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.

Paneer Pearls

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Bread Roll with Paneer stuffing

 

Bread-roll2

It so happens many times that we have very simple ingredients and yet we discover out a very tasty dish. Those are such delightful moments that we want to repeat them as often as possible. Needless to say, we want to share too, such delicious recipes. One such is a “Shallow fried bread rolls stuffed with Paneer”. And the cherry on the cake is, they are very healthy due to shallow frying as compared to the deep fried bread rolls or cutlets.

Time: 20 mins

Serves:2-3

Ingredients:

    8 slices Brown Bread
    water to soak bread
    1 cup Paneer (Cottage cheese) crumbs
    1.5 medium onions, finely chopped
    salt to taste
    1 tsp. ajwain/ carom seeds
    1 tsp. jeera/cumin powder
    1 tsp. chaat masala powder
    some finely chopped green chilies and coriander
    2 tbsp. oil for shallow frying

Preparation:

    Mix in all the ingredients except water, bread and oil
    Take 1 slice of bread, dip in a bowl of water and remove immediately.
    Lightly squeeze to extract water but be careful that bread is still in its form.
    Place 1 spoonful paneer stuffing in the center.
    Now, make a ball by joining all the edges and give a good shape, either a round ball or a flat ball between your palms, pressing gently. Make sure, the balls are firm and remain intact.
    Heat 1 tbsp. oil in a flat nonstick pan(preferable) by spreading it all over.
    Meanwhile prepare more such bread rolls.    
    Once the oil is hot, place the rolls 1 by 1 and heat covered on a medium flame until brown from 1 side. It may take 4-5 mins.
    Carefully turn the rolls upside down and fry from another side until brown. It usually takes another 3-4 mins when covered.
    Serve with green chutney or ketchup and a hot cup of tea and Relish!! 
    

Bread-roll3

Notes:

The balls are very delicate and break if mishandled. Refrigerate the balls for 10 mins if in doubt.

Think of a different stuffing (like left-over spicy khichri) and surprise the friends over tea with shallow fried bread rolls.

Paneer stuffed Bhavnagari Mirch

Bhavnagari Mirch is a humble sister of the hot chilies. Being on the less spicy side, they are really good candidates of pakodas and finger foods. With the rain pouring every now and then, we usually get the the temptation of eating some hot finger foods with evening tea. So, lets cook up some thing different from pakodas and tikkis. This paneer stuffed mirch also plays a good side dish for an elaborate lunch/dinner.

Finger Food

Time: 25-30 mins

You need:

    5-6 Bhavnagari Mirch (since the mirch I had were bigger in size, it took a good amount of paneer)
    200 grams Paneer
    1 small onion, chopped finely
    1 sprig coriander
    finely grated cheese(optional)
    Salt per taste
    red chili powdr
    amchoor
    cumin (jeera) powder
     2 tsp. Butter/oil.

How To:

  1. Crumble the paneer in a mixing bowl with hands or grate it.
  2. Mix salt, chili powder, amchoor and chopped onions.
  3. Chop the coriander leaves finely and mix.
  4. Wash the bhavnagari chilies and pat them dry.
  5. Slit them lengthwise from stem to tip keeping the chilies 1 piece.
  6. Scoop out the seeds and fibers using a spoon.
  7. Fill in the paneer mix in the chilies.
  8. Heat butter/oil in a nonstick flat pan.
  9. Arrange the stuffed chilies one by one in 1 layer.
  10. Cover and cook on low flame for 5 minutes or until the lower side turns brown and crisp.
  11. Turn the chilies upside down and roast for 3-4 more minutes until the lower side turns brown.
  12. Arrange the chilies in an ovenproof dish and and top with grated cheese.
  13. Grill them for 3 minutes until the cheese turns brown.
  14. Relish with tea/coffee or as a side dish.

Finger Food

Parting Notes:

If the chilies are big and its difficult to keep the filling intact, wrap around a clean thread onto the chilies, 3-4 rounds would be enough. This will not let the mixing come out and you can easily turn the chilies. Before you top them with cheese, delicately remove the thread.

You can skip step # 12 and 13 if you don’t want to top with cheese.

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