Paneer And Coconut Laddoos Recipe - Unique ladoos with a blend of paneer and coconut

This recipe is from the book Paneer Book.

Main Ingredients : Cow’s milk ( गाय का दूध ) , Whey (to curdle milk) ( मट्ठा/छास/ छेने का पानी (दूध फाड़ने के लिए) )

Cuisine : Fusion

Course : Mithais

Paneer And Coconut Laddoos

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Paneer And Coconut Laddoos checkout Chum Chum , Rose Sandesh . You can also find more Mithais recipes like Kiwi Bread ka Halwa, Gulab Jamun, Ananas Ka Meetha, Chocolate And Nut Karanji. Or try out these recipes from Fusion Cuisine like Corn Korma Sev Puri, Pineapple Pancake, Black Grape Sherbet, Grilled Tofu Sandwich.

Paneer And Coconut Laddoos Recipe Card

Paneer And Coconut Laddoos
Print

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Paneer And Coconut Laddoos

  • Cow’s milk 3 litres

  • Whey (to curdle milk) 1 cup

  • Rose water 1 teaspoon

  • Desiccated coconut 1/2 cup

  • Pistachios crushed 1/2 cup

  • Powdered sugar 3/4 cup

Method

Step 1

Bring the cow’s milk to a boil in a deep pan. Lower heat, add whey and stir continuously till the milk curdles completely. Strain through a piece of muslin and immediately place the muslin potli on ice to stop the cooking process.

Step 2

Squeeze to remove the excess moisture. Transfer chenna to a plate and knead with the heel of your hand till smooth. Add powdered sugar, rose water and desiccated coconut and mix well to make a medium soft dough.

Step 3

Divide the mixture into sixteen equal portions and shape into laddoos. Roll laddoos in crushed pistachios and arrange on a serving plate. Chill.

How to make Paneer And Coconut Laddoos

Step 1

Bring the cow’s milk to a boil in a deep pan. Lower heat, add whey and stir continuously till the milk curdles completely. Strain through a piece of muslin and immediately place the muslin potli on ice to stop the cooking process.

Step 2

Squeeze to remove the excess moisture. Transfer chenna to a plate and knead with the heel of your hand till smooth. Add powdered sugar, rose water and desiccated coconut and mix well to make a medium soft dough.

Step 3

Divide the mixture into sixteen equal portions and shape into laddoos. Roll laddoos in crushed pistachios and arrange on a serving plate. Chill.

Liked this recipes, Rate us :

Wishlist