- In a pan add ¼ cup water then add milk. Mix well and allow it to boil well. When the milk starts to boil put the flame to low and add Vinegar little by little to the boiling milk and mix well. After few seconds you will notice the milk curdling, at that point put off the flame and add ice cubes to the curdled milk. Remove the pan from the stove and keep it aside for 5 minutes. After 5 minutes gently pour the chenna in the muslin cloth and the water will start draining gradually. Now wash the chenna well in running water to get rid of lemon. Now after all the water is completely drained tie the cloth really tight, squeeze as much as water possible and hang the cloth for around 30 to 40 minutes till all the water is drained. Now after 30 to 40 minutes remove the paneer from the muslin cloth and transfer it to a plate. Now using your hand knead the paneer really well for about 5 minutes. Kneading helps the chenna to get softer. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna. Heat a wide non- stick pan to it add chenna, condensed milk and cardamom powder. Mix well so that everything looks well combined. At first when the mixture is mixed it will be little watery which will get thicker as you stir. Keep stirring the mixture and within few minutes it will start thickening gradually and will form a dough leaving the sides of the pan, At that point take a tiny portion if the mixture and try to make ball, if it forms a non- sticky perfect ball put off the flame and keep the mixture aside and let it become warm to handle. Transfer the mixture to a plate. When the mixture is just warm grease your hands with little ghee, and knead it well for about 3 to 4 minutes. Now pinch small portion of mixture and make it into round shape. Top it with some chopped pistachios. Serve.
Malai laddu
#myrecipe
#FoodismSummerBonanza
By Chandana Guptha
Mar, 14th
555
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Milk
- Vinegar
- Ice
- Condensed milk
- Paneer
- Cardamom
- Pistachios
