Paneer Laddu / Malai Laddu

Smitha Kalluraya

Course Dessert

Cuisine north indian

Servings 12 number

Place paneer cubes in hot water.Let it remain in it for 10-15 mins. This gives the paneer a soft melt-in-mouth texture. If using home made paneer you can omit it .
Crumble paneer using your finger .
Transfer the crumbled paneer to a mixer jar along with milk , condensed milk, kesar , elaichi and essence . Grind to a very very smooth paste . If required add some more milk or condensed milk . Taste test . If required add sugar .
To a wide kadai,transfer the ground paste .
Switch on the flame.Keep the flame on medium and stir in regular intervals.
After sometime you will observe that the mixure will start thickening .Keep stirring .
Once the mixture starts leaving the surface and becomes a single lump , its done.
Transfer the laddu mixture to a ghee greased plate and allow it to cool a bit . Once warm , knead it well . Make small balls and arrange on butterpaper.
Dissolve a pinch of orange food color in few drops of water .
Decorate the paneer laddu by keeping a colored dot and sliced pistachios.
That's it paneer laddu is ready to relish . Stays fresh for 5-6 days when refrigerated .

If using homemade paneer needn't keep in hot water else you must . That will make paneer soft.
Do grind paneer , milk mixture to very smooth paste . Else the laddu will become crumbly and you wouldn't be able to make balls .