Malai Coconut Laddoo
I have started a Diwali special series this year and this is the second recipe in the series. The first recipe was Lauki Ki Burfi.
Malai Coconut Laddoos are an absolute hit with my family. They are my personal favourite too. These are not over-the-top in sweetness , the taste is rich in malai and when they are presented the Diwali platter looks exotic !
I am sure once you make them you will fall in love with this recipe.
The amount of ghee used in this recipe is just one tsp. Many of our sweets are either deep-fried or ghee-laden, so a recipe like this one comes as a refreshing change. Another advantage is that the process of making these laddoos is also fairly simple and doesn’t require hours of stirring or advance preparations.
There are two things I look out for in a recipe. Number ONE – It should be high on taste and secondly, it should be nutritious. Sometimes, both these things are not achievable in one single recipe, especially when it comes to sweets or desserts. Yes, there is sugar in it but it’s quantity is moderate unlike other desserts or sweets for instance gulab jamuns or balushahi.
Malai Coconut Laddoo
Ingredients :
- 250g paneer (grated)
- 100g dessicated coconut
- 3 tbsp milk powder
- 3 tbsp malai (milk cream)
- 3 tbsp milk
- 5 tbsp powdered sugar
- ¼ tsp cardamom powder
- 1 drop lemon food colour
- 1 tbsp chopped pistachios
- 1 tsp ghee
- Saffron strands for garnish
Method :
- Start by first placing a pan on flame and melt 1 tsp ghee.
- Add the grated paneer to the pan and mash it thoroughly as it cooks.
- The consisitency of paneer will change to semi solid. Keep stirring on low flame for couple of minutes more.
- Then add the dessicated coconut, malai and milk powder to the paneer and stir well till everything combines together. This should take 4 to 5 minutes.
- Now add the powdered sugar and milk.
- Cook the mixture till it comes together and starts leaving the sides of the pan.
- Let the malai coconut laddoo mixture cool a little then take a lemon size mix, and prepare a round laddu.
- Decorate the laddoos with saffron strands and some finely chopped pistachios.
- Ready to serve.
These will stay well for upto a week in the refrigerator. So do try the recipe and let me know your experience in the comment section.
Make sure you do not use more than 1 tsp ghee in the recipe. The paneer, dessicated coconut and the malai all have their own natural oils, which get released when we cook them. Adding more ghee than required will make the laddoos greasy.
Here we have used grated paneer, alternatively you can also grind the paneer in a mixer jar. It will give you smoother laddoo mix and the texture of the laddoos will be softer and plain from outside. While the grated paneer laddoos have a coarser texture to them. It is how you like them. Else, the rest of the recipe remains the same. So do try making these amazingly flavoursome malai coconut laddoos this year.
Happy Diwali and lots of love
