How to make Paneer And Coconut Laddoos - 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), Rose water (रोज़ वॉटर)

Cuisine : Indian

Course : Mithais

Paneer And Coconut Laddoos Recipe Card

Paneer And Coconut Laddoos

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer And Coconut Laddoos checkout Chum Chum. You can also find more Mithais recipes like Angoori Petha, Badami Besan Ke Laddoo, Churme Meve Ke Laddoo, Besan ki Burfi.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Paneer And Coconut Laddoos Recipe

  • Cow’s milk 3 litres

  • Rose water 1 cup

  • Rose water 1 teaspoon

  • Desiccated coconut 1/2 cup

  • Pistachios crushed 1/2 cup

  • Powdered sugar 3/4 cup


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.