Malai Laddu....( Mishri Malai Laddu )

Hello Friends,
Namaskar.....

# "Malai. Laddu"  is a favourite sweet dish of North India, specially Of Utter Pradesh.
In the temples, it is presented as Bhog or prasad.

# It is a very simple dish, prepared with few ingredients.

#"Mishri Malai Laddu" Is prepared usually with mawa....But khoya or mawa is not available at home, we have to arrange it .
If we prepare at home, it is very time taking.

# So you can make it with malai also, that is always available at home.

#   Prep Time..10 minutes
# Cook Time.....20 minutes
# Person.........4

# Ingredients....

1. Paneer.....250 gram
2. Malai....100 gram ( home made cream of daily milk.
3. Mota Bura...100 gram (Tagar )
4.Cardamom Powder...1 tsp.

# For Garnishing...

Some chopped pistachios or strands of kesar (Saffron ).

# Method. .......

# Heat a pan (Heavy bottomed wok ) and add the malai and stir it continuously, touching the bottom of the kadai.

# Stir it till it becomes thick and smooth and all the moisture becomes dry.

# Don't overcook it, otherwise the ghee will start coming....as you make ghee from the malai.

# Now Add the crumbled paneer in it.
Stir it continuously, otherwise it can stick to the bottom of your pan.

# Stir it continuously till the mixture becomes dry and thick.

# Now off the flame, and transfer it to the plate, for cooling down quickly.

#  As the mixture cools down completely, just add crushed sugar or tagar in it and mix well with the help of hands.

# Now take a little portion of the mixture, shape it as laddu (Lemon size balls ) with the help of fingers and palm.

Now Malai Laddus are ready. Garnish with chopped pistachios or saffron.

# Note.....

1. If there is some milk in your malai, then separate it, either with a perforated spatula or place it in a sieve.
By doing so...Cooking will take less time and laddu also will be more dry in the texture.

2. After making laddu...Transfer it in the refrigerator for better results.
You can enjoy it up to one week.

3. There are many variations...In these malai  laddu.

If you add saffron and yellow food colour in them, then is called "Kesar Malai Laddu".

If you add condensed milk, then is called Nestle Milkmaid  Laddu.

These laddu are also called Paneer Laddu and mawa laddu.

# Traditionally, in olden times, people add some whole and crushed mishri in it and enjoy it, as named Mishri Malai Laddu.

But nowadays, people don't like its crunchy taste....Therefore  in place of mishri, tagar is  used for yummy taste.

Thanku Friends,

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Thanks again.