Thursday, 12 December 2013

Gulkand flavoured Paneer Coconut ladoos

                         Am having this homemade paneer in the fridge for more than 3 days. It was almost midnight when I made the paneer and was too sleepy to set it as a block. Ended up having crumbled paneer. I already had some desiccated coconut and gulkand at hand, so made these moist little addictions today.


Crumbled Paneer – ¾ cup (tightly packed)
Desiccated Coconut – 1 cup
Sugar – ½ cup
Water – 4 tbsp
Milk – ¼ cup + 1 tspn
Gulgand – 2 tbsp

Cooking Method:

Knead the paneer with a tspn of milk into a soft dough. Add Sugar and water in a pan and heat till the sugar is dissolved. Add the paneer dough and mix well for 3 mins. Now add the desiccated coconut and keep stirring till the moisture evaporates. Now add the remaining milk and stir till moisture evaporates. Switch off the stove. Once warm, add the gulgand and mix well. After it is cooled completely, refrigerate for an hour and form ladoos. Store refrigerated in an airtight container.

Cook’s Note:
Since Paneer is added it is best to consume within 2-3 days. But believe me, it will vanish before that.

Sending the entry to only food for growing children at shruti's rasoi started by Pari.


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