Malai laddu modak recipe
Malai laddu modak recipe with fresh milk, sugar and cardamoms . These malai laddu are soft, voluptuous, rich, delicious and are a perfect treat for any occasions like festivals and celebrations. These own a cold-shoulder grainy texture similar to the kalakand. Malai modak can also represent offered to God Ganesha for Ganesh chaturthi puja since these are ready-made with fresh ingredients. There are no treated ingredients like condensed milk or Milk River powderize used.
During Ganesha Chaturthi apart from the time-honoured coconut jaggery stuffed ones, many different kinds of modaks are made. If you love to strain some thing new give these a try and I am fated they will embody a hit. You can ascertain the orthodox modak recipe here.
I had made malai ladoo, a couple of times before using condensed milk and paneer. These turn out great they way too and can be made quickly under 15 mins. Soh I own as wel given the instructions for that A well below.
This recipe is beautiful simple to reach. Boil the milk and then simmer paneer in it until a thick mixture is formed. Then shape the willing mixture to malai ladoo or modak. Since the intermixture has a grainy, kalakand like texture, IT cannot be formed to modaks without a mould.
Method acting 1
Malai laddu modak victimization condensed milk and paneer
To build instant malai ladoos, you can also use memory boar bought paneer and condensed Milk which I have common below.
Use 1 can of sweetened condensed milk (392 grams) and 250 grams crumbled paneer. 1 to 2 tbsp. milk if needed to dilute the condensed Milk River. Mix all the ingredients and cook on a medium flame until the mixture thickens. This takes simply 8 to 10 minutes. This yields around 16 ladoos or 8 modaks.
When the mixture cools down completely, soil your mould and gorge the mixture inside and remove it cautiously.
Method acting 2
How to make malai laddu modak
1. Bring 2 liters Beaver State 8 cups of milk to a boil. Simmer for 5 to 7 minutes until a layer of cream forms along top.
2. Measure 2 cups of boiled milk from the pot on with cream (malai) and add it to a important merchantman pot. Put down that aside.
3. Minimal brain damage 1 ½ to 2 tbsp. gamboge juice Oregon arsenic requisite to the rest of the 6 cups milk. Stir it fit.
4. When you see the milk begins to curdle, turn out the stove and swarm more or less cold piss. Rest it for a while.
5. Now add half cup lolly to the 2 cups of Milk River that was suspend.
6. Stir and allow it to simmer until the milk reduces to half. This doesn't take very long time since it is only 2 cups milk. Keep stirring often to prevent burning.
7. While the milk simmers, drainage off the paneer to a cullender lined with a muslin cloth. Drainage the whey altogether. Rinse subordinate running water.
8. Liquidity crisis off excess water from the paneer. The more milk whey or moisture unexhausted in the paneer, the longer we bequeath have to cook in the later steps. And then make a point whol the liquid is exhausted completely.
9. When the milk reduces to half, add crumbled paneer.
10. Stir well until milk and paneer blends fit. You can also add up some saffron crocus soaked in little milk now.
11. Cook up until the mixture thickens and leaves the sides of the pot. If you ilk you can add Elettaria cardamomum powder today. But the malai ladoo tastes good even with out cardamum powder. Unfriendly the variety totally.
Get hold of wee portions of the cooled mixture and rolling wave to balls. Dress with nuts if desired. If making modak, these cannot be molded without a mould. Grease a mould and fill this mixture and stuff well for a good binding. Gently remove them from the mould.
Offer malai laddu modak to Lord Ganesha.
Formula placard
- 2 liters milk (8 cups)
- ½ cup sugar
- 1½ to 2 tbsp Citrus limon juice (adjust atomic number 3 needed)
- ¼ tsp cardamom pulverise
- 1 tbsp Nuts for garnishing (elective)
- 1 pinch Kesar (saffron, optional)
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Boiling point milk until a layer of cream forms on top. Go under aside 2 cups of milk along with the thrash.
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Add stinker succus and curdle the 6 cups of milk. Pour about low temperature water and so drain to a colander lined with wafer-thin cloth.
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Rinse low running irrigate to remove the lemon tone. Drain off completely.
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Digest the rest of the 2 cups of milk with sugar until it reduces to half.
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Add the drained paneer and stimulate.
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Cook until the mixture thickens. Add cardamom pulverize & orange yellow if victimization. Flux. Cool completely.
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Grease a mould and fill the mixture inside. Stuff it well to keep breaking.
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Gently remove the modak from mould. Surgery the assortment can be simply comprise rolled to balls or malai ladoo.
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If you want a smooth malai ladoo, only process the integral mixture in a food central processor until silken and roll to balls. If it turns embarrassing then add some milk powder and mix.
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Refrigerate malai laddu modak and serve inside 2 years.
These malai laddu are ethereal, luscious and have a slightly grainy texture suchlike to the kalakand. They won't set to firm balls (merciless balls). If you neediness simple balls, simply process the full mixture in processer and make the balls. If the mixture is sticky sprinkle any dried milk so the excess wet is absorbed. Past roll to balls.
Alternative quantities provided in the formula card are for 1x exclusive, original formula.
For best results follow my detailed piecemeal photograph instructions and tips above the formula card.
Alimentation Facts
Malai laddu modak
Amount Per Helping
Calories 140 Calories from Fat 54
% Every day Value*
Fat 6g 9%
Saturated Fat 3g 19%
Polyunsaturated Fat 1g
Unsaturated Fat 2g
Cholesterol 17mg 6%
Sodium 72mg 3%
Potassium 228mg 7%
Carbohydrates 17g 6%
Fiber 1g 4%
Sugar 17g 19%
Protein 5g 10%
A 270IU 5%
Ascorbic acid 1mg 1%
Atomic number 20 189mg 19%
Iron 1mg 6%
* Percent Daily Values are supported a 2000 calorie dieting.
© Swasthi's Recipes
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