Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.

About Malai Ladoo

Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.

Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.

I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.

Malai Ladoo Ingredients

• Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
• Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
• Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
• Pistachios - I used for garnish and crunch. Almonds or cashews also works.
• Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
• Rose essence - I add few drops for floral smell, but can skip if you don't like.
• Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

• This is a simple recipe with only few ingredients.
• It has soft creamy texture that tastes rich and smooth.
• It is made in one pan, no sugar syrup or frying.
• You can make ahead and store for few days, perfect for small parties.
• It is perfect sweet for beginners, gives great result always.

Similar Recipes

• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo
• Peanut Ladoo

How to make Malai Ladoo Step by Step

1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios

2.In the mixer jar, add crumbled paneer, add condensed milk and saffron

3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.

4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.

5.Keep cooking until it becomes thick, it will start to roll and textured like below.

6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.

8.Dip each ball into the nuts mixture and arrange it in a plate.

Cool down and store in airtight container.

Expert Tips

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.

If you have any more questions about this Malai Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Malai Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Malai Ladoo Recipe | Paneer Laddu Recipe

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

Course sweet

Cuisine Indian

Keyword 30 mins recipes, cardamom powder, cardamom powder recipe, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy paneer recipes, Festival, ghee recipes, indian paneer recipes, laddu, ladoo recipes, paneer dishes, paneer recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 104kcal

Author Sharmilee J

Ingredients

• 1 cup paneer
• ½ cup condensed milk
• 8 nos pistachios
• 3 drops rose essence
• ⅛ teaspoon cardamom powder
• 1 teaspoon ghee
• 5 to 6 strands saffron

Instructions

• Take paneer, crumble it well with your hands, set aside.
• Chop the pistachios.
• In the mixer jar, add crumbled paneer, add condensed milk and saffron.
• Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see.
• Now grease the pan with ghee. If you use nonstick pan then no need to grease.
• Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
• Keep cooking until it becomes thick, it will start to roll and get textured.
• When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix.
• Pinch a tiny portion, roll and see if it forms a ball, then switch off.
• It will not be completely dry, it will still be moist. Let it cool down for sometime.
• When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
• Roll each ball into the nuts mixture and arrange it in a plate.
• Cool down and store Malai Ladoo in an airtight container.

Notes

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Nutrition

Serving: 25g | Calories: 104kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.1mg

The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.

Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Making paneer at home is so easy and comes out perfect every time if you the steps and instructions mentioned in this post.

Making paneer at home is easy and had been making it for years now. Though we always use homemade paneer, I didn't give much thoughts of posting it here until my best friend asked to post the recipe. I have shared all the tips and tricks to make perfect homemade paneer every single time.

What is Paneer?

Paneer also known as Indian Cottage Cheese is fresh cheese made by curdling milk using any acidic foods like lemon juice, curd or vinegar or citric acid etc. The resulting whey water is strained and the curdled milk solids are transferred to a cheese cloth and pressed using a heavy object to form a paneer block. Later the block is cubed into small paneer cubes and used in dishes.

Paneer is basically fresh non melting cheese made without using rennet like other cheese varieties so it is completely vegetarian. Paneer is soft and neutral in flavor so it absorbs the flavors easily.

Paneer can be used to make a lot of dishes including gravies, starters, rice, pulao, biryani and many more. You can even just sauté paneer with onion, capsicum and some basic spices and it is good to go as a side dish or even as a filling for wraps. Paneer is so versatile that it can be used to make so many dishes.

Video

Homemade Paneer

My paneer making journey started soon after I started cooking. Amma started making homemade paneer even when paneer was not popular in the 80's. When I was in 4th-5th grade when there was no internet or recipes online amma used to make paneer learnt from a popular tamil magazine.

First she used to make crumbled paneer to add it along with vegetables to make stir fry later she started making black of paneer to make gravies and curries. So seeing that from my childhood homemade paneer was not at all new to me. It is one of the few dishes I learnt soon after I started cooking.

Paneer making process is very easy - First boil milk then add any acidic food to curdle the milk. The curdled milk solids are strained to a muslin or cheese cloth to form a block pf paneer. It is pressed with a heavy object to drain out all the excess water and set to make a block of paneer.

Homemade paneer comes out super soft and cannot be compared with store bought ones. Just follow the tips and tricks shared here and you will get perfect homemade paneer.

Homemade Paneer Ingredients

• Milk - I prefer to use fresh milk that is cows milk. But you can use any full fat or full cream milk. You can use raw milk or even previously boiled milk to make paneer.
• Curd / Yoghurt - I always use curd to curdle milk for 2 reasons - it gives volume also does not leave any after taste like the other food acids.

Milk to use

You can use raw milk or even leftover boiled milk too to make paneer.

• Farm Fresh Milk - Farm fresh milk is raw milk without any processing straight from the cow. We usually buy cows milk on a regular basis so mostly use this for making paneer.
• Processed milk - Milk is processed and sold in packets or bottles to increase shelf life and to kill harmful bacteria. You can use this milk also to make paneer.

Acidic foods to curdle milk

• Curd - For 1 liter milk you will need ½ cup curd. The measure of curd may vary depending on the fat content in the milk so you may need 1- 2 tablespoon extra curd based on it.
• Lemon Juice - For 1 liter milk you will need 2 tablespoon lemon juice. I usually don't suggest lemon juice as it imparts lemony flavor to the paneer even after it is washed.
• Vinegar - For 1 liter milk you will need 2 tablespoon vinegar juice. Vinegar is the most quickest to curdle the milk.
• Whey water - Whey water is drained water after collecting the curdled milk solids. For 1 liter milk you will need around 1 cup whey water.
• Citric acid - For 1 liter milk you will need ½ teaspoon citric acid.

How to press paneer (with & without paneer maker)

You don't really need a paneer press to make homemade paneer. Paneer press makes paneer making process a bit quicker and easier, also gives it the perfect square shape as store bought ones. I have shown both making paneer with and without paneer press here.

You can make homemade paneer with just a cheese cloth or muslin cloth too. I was using cloth to make paneer for so many years only recently I bought this paneer press so wanted to share my experience.

If you don't have a paneer press don't worry - You can make homemade paneer by pouring the curdled milk to a muslin / cheese cloth. Wrap it well and place heavy object on it to remove excess water. The resulting paneer block will be round in shape and it can be cut into cubes. You can even wrap it to a square to make square paneer block.

First pic is homemade paneer using paneer press and second pic is using just a cloth without using paneer maker.

How to make Paneer Step by Step

Boiling milk

1.To a large pot add 2 liters milk to it.

2.Let it start to boil.

3.Give a quick mix.

Curdling milk

4.Add 1 cup curd little by little stirring simultaneously.

5.Keep stirring until you start the milk curdling.

6.In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.

7.This is curdled milk solids. Do not overcook immediately switch off.

Using paneer maker / paneer press

8.Place a strainer over the bowl first. Then place the paneer press on the strainer.

Draining

9.Place the cheese cloth on the strainer and pour the milk curdles to it.

10.Rinse it with water.

11.Press it with a ladle to drain out excess water.

12.Wrap it with the cloth.

Pressing paneer

13.Cloth with the paneer maker lid and press well to remove the excess water.

14.Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.

Homemade paneer

15.After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.

16.Cut into cubes.

17.You can store it as a block as such or cut into small cubes and store in fridge.

18.See how soft it is.

Without using paneer maker

19.I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.

20.Pull the edges of the cloth and press well to remove excess water.

21.Flatten it slightly.

22.Place heavy object on it. Let it set for 1 hour minimum.

23.Now remove and your homemade paneer is ready.

24.Cut into cubes.

25.Homemade paneer is ready!

26.Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.

27.The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

Expert Tips

• Milk - For perfect soft paneer I would recommend to use full fat whole milk. Pasteurized milk is ok to use but should have high fat content. You can use leftover boiled milk or fresh milk to make paneer.
• Food Acid - I prefer using curd or yogurt to curdle milk. However you can use lemon juice or vinegar or citric acid too to curdle milk but these have a slight after taste in the paneer.
• Straining - While straining the milk solid curdles make sure to strain it on a cheese cloth or muslin cloth.
• Whey water - Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
• Pressing Paneer - Use any heavy flat object to be placed directly. You can use heavy stone based chapathi board or hand mortar pestle etc.
• Setting time - Leave at least minimum 1 hour for the paneer to set well. Leave it undisturbed. Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.

Storage

You can store the paneer as a block or cut into cubes. Make sure to soak in water and store in fridge for it to stay fresh even for a week. Soaking in water avoids paneer from becoming hard.

FAQS

1.What type of milk to use?

Use full cream or full fa milk for best results. You can use farm fresh milk that is cows milk or processed milk too. You can use raw milk boil and use it or use leftover previously boiled milk too.

2.Even after adding food acids milk is not curdling why?

If the fat or cream content in milk is more then milk may not curdle with less quantity of food acids. So add little more in parts until you see whey water start to separate.

3.My paneer is crumbling or grainy, why?

If you keep stirring after the milk curdles it may result in crumbled paneer.

4.How much paneer do I get?

The measure of paneer you yield purely depends on the cariety of milk used. But on an average if you use full fat milk for 1 adn ½ liters of milk you will get around 200 grams paneer.

5.Why my paneer is hard or rubbery?

Do not keep cooking after the milk curdles. Immediately switch off when you see milk curdles and strain it. Overcooking results in hard and rubbery paneer.

Recipes with Paneer

More paneer recipes

If you have any more questions about this How to make paneer do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this How to make paneer? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to make paneer | Homemade Paneer Recipe

Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Making paneer at home is so easy and comes out perfect every time if you the steps and instructions mentioned in this post.

Course howtos

Cuisine Indian

Keyword easy paneer recipes, How to, indian paneer recipes, milk recipes, paneer 65, paneer dishes, paneer recipes

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Calories 694kcal

Author Sharmilee J

Ingredients

• 2 liters milk
• 1 cup curd

Instructions

• To a large pot add 2 liters milk to it.
• Let it start to boil.
• Give a quick mix.
• Add 1 cup curd little by little stirring simultaneously.
• Keep stirring until you start the milk curdling.
• In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.
• This is curdled milk solids. Do not overcook immediately switch off.
• Place a strainer over the bowl first. Then place the paneer press on the strainer.
• Place the cheese cloth on the strainer and pour the milk curdles to it.
• Rinse it with water.
• Press it with a ladle to drain out excess water.
• Wrap it with the cloth.
• Cloth with the paneer maker lid and press well to remove the excess water.
• Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.
• After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.
• Cut into cubes.
• You can store it as a block as such or cut into small cubes and store in fridge.
• See how soft it is.
• I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.
• Pull the edges of the cloth and press well to remove excess water.
• Flatten it slightly.
• Place heavy object on it. Let it set for 1 hour minimum.
• Now remove and your homemade paneer is ready.
• Cut into cubes.
• Homemade paneer is ready!
• Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.
• The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

Video

Notes

• I prefer to cut them a bit small so that while added to gravies, it absorbs well. Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for up to 3 to 4 days....After that it starts to harden.
• Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
• Setting time is very important in getting the perfect paneer cubes. Also keeping in fridge before cutting into cubes gives neat pieces.
• You can even use ¼ cup curd to curdle but I used ½ cup to curdle quickly and to get little more volume of paneer.
• I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk.
• Use a cheese cloth which drains the water well. I used dhoti cloth for draining.
• Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
• Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.

Nutrition

Serving: 200g | Calories: 694kcal | Carbohydrates: 54g | Protein: 38g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 448mg | Potassium: 1737mg | Sugar: 55g | Vitamin A: 1792IU | Vitamin C: 1mg | Calcium: 1417mg | Iron: 0.1mg

The post How to make paneer | Homemade Paneer Recipe appeared first on Sharmis Passions.

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

This sweet dish is often served after lunch or dinner as an after meal dessert. Unlike ghee loaded sweets, rasgulla never feels heavy, so even if stomach is already full, you can still enjoy one or two. It is made using very simple ingredients like milk, vinegar, sugar and cardamom.

About Rasgulla

RAsgulla literally means ' syrup filled balls'. Rasgulla is made by curdling milk then separating chenna(paneer or Indian cottage cheese). Then the separated chenna is kneaded and shaped into smooth balls which is cooked in sugar syrup till they turn light and spongy.

Rasgulla is one of the most loved sweets across India. These are soft when pressed, and fully soaked in sugar syrup inside. The syrup is thin, lightly sweet with cardamom or sometimes rose essence, giving a gentle flavor. That balance makes rasgulla different from heavy milk sweets and keeps it refreshing even after a full meal.

Each rasgulla soaks syrup fully, so every bite feels juicy but never sticky. The pure white round look also makes it very tempting to see, and many people serve it chilled which makes the taste even better. The only main care is making smooth chenna, because that decides how soft the rasgullas will come. Once chenna is perfect, rest is easy to handle.

There are many versions too. You can fill dry fruits inside, or use saffron or rose water in the syrup, and there is a famous version called chhena poda which is baked, it has a caramel taste. Each style has its own charm, but still this classic white rasgulla is the most loved.

I usually make rasgulla during festive days and sometimes even on weekends when we want a sweet. It is easy to serve, everyone at home enjoys. Mittu is fond of rasgulla and demands it during special occasions especially her birthday. Gugu loves rasmalai so make it with few of them just for him. I love rasmalai more than rasgulla but can easily gulp few rasgullas too.

Rasgulla Video

Rasgulla Ingredients

• Milk - I have used full cream milk as it gives rich and soft chenna. I would recommend using only full fat milk or any thick milk. Traditionally buffalo milk is used.
• Vinegar, water - Vinegar is mixed with water to curdle milk. This helps to make chenna soft and not rubbery.
• Sugar - I have used white sugar for making syrup, it makes rasgulla sweet and juicy, you can also adjust sugar depending on your taste.
• Cardamom powder - I just added 3 small cardamom. You can even add few drops rose essence if you like the flavor.

Why This Recipe Works

• This recipe is simple with very few ingredients, so anyone can try at home.
• The rasgullas turn soft and spongy if the tips are followed properly.
• You can serve them chilled which makes it very refreshing after a meal.
• This recipe works well for casual family after meal desserts.
• You can just flavor the syrup in many ways, making it a versatile recipe.

Similar Recipes

• Shrikhand
• Instant Gulab Jamun
• Milk Powder Jamun
• Rasmalai
• More desserts

How to make Rasgulla Step by Step

1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.

2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.

3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.

4.Now whey water(green liquid) and chenna(white solid) separates.

5.Now it is curdled completely. Switch off.

6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.

7.Rinse it with water well.

8.Squeeze excess water.

9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.

10.Now open, moisture should be still there slightly, it should not be dry.

11.Transfer the prepared chenna to a wide plate crumble it first.

12.Knead it well using your palm like shown.

13.Knead for 10 minutes or until the texture changes.

14.At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.

15.Roll between your palms gently and smoothly.

16.It is ready, Repeat to finish.

17.All the balls are made and ready!

18.Cover it with a wet cloth to avoid drying.

19.To a wide pot add 1 and ½ cups sugar along with 4 cups water and 3 small cardamom.

20.Stir until sugar dissolves completely. Let it boil for 5 minutes.

21.Give a quick mix. Add the prepared balls slowly.

22.Cook covered in high heat for 10 minutes.

23.You can see through the glass that it is doubled in size.

24.Now open slightly stir and cook covered in medium heat again for 5 minutes.

25.Rasgulla is ready!

Chill for minimum 30 minutes in fridge then serve!

Expert Tips

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Serving and Storage

Serve rasgulla chilled straight from the fridge with some sugar syrup and garnish with pistachios. It also tastes nice when served plain without garnish. You can store leftovers in fridge for 3 to 4 days. Always keep them soak in sugar syrup, do not leave them dry as they will shrink.

FAQS

1.Can I add lemon juice?

Yes you can, but vinegar and water gives a more neutral flavor while lemon leaves a faint aftertaste even after rinsing.

2.What milk should we use to make Rasgulla?

Always use full fat or full cream milk for best results. You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk. Traditionally buffalo milk is used.

3.How much time should we knead chenna?

It depends on the time and pressure applied while kneading. For me it took around 10 minutes to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.

4.What is the consistency of sugar syrup?

Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for 5 minutes then start adding the chenna balls.

5.How to check if rasgulla is cooked?

You can see the chenna balls will double in size after getting cooked. Cook covered for 10 minutes in high heat then give a light mix and cook covered again for 3-5 minutes.

6.Why is my rasgulla rubbery?

If you overcook then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.

7.How long these last?

They stay good for about 3 to 4 days when stored in fridge with sugar syrup.

If you have any more questions about this Rasgulla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rasgulla Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rasgulla Recipe

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

Course sweets

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, milk recipes, sweet recipes, virtual diwali party, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 15 balls

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 liter full cream milk
• 2 tablespoon vinegar
• 2 tablespoon water
• 1 and ½ cups sugar
• 4 cups water
• 3 cardamom

Instructions

• To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
• To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
• Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
• Now whey water(green liquid) and chenna(white solid) separates.
• Now it is curdled completely. Switch off.
• Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
• Rinse it with water well.
• Squeeze excess water.
• Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
• Now open, moisture should be there, it should not be dry.
• Transfer the prepared chenna to a wide plate crumble it first.
• Knead it well using your palm like shown.
• Knead for 10 minutes or until the texture changes.
• At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.
• Roll between your palms gently and smoothly.
• It is ready, Repeat to finish.
• All the balls are made and ready!
• Cover it with a wet cloth to avoid drying.
• To a wide pot add 1.5 cups sugar along with 4 cups water, 3 cardamom.
• Stir until sugar dissolves completely. Let it boil for 5 minutes.
• Give a quick mix. Add the prepared balls slowly.
• Cook covered in high heat for 10 minutes.
• You can see through the glass it is doubled.
• Now open slightly stir and cook covered in medium heat again for 5 minutes.
• Rasgulla is ready!

Video

Notes

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 113mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 0.02mg

The post Rasgulla Recipe appeared first on Sharmis Passions.

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Bread Sandwiches are very easy to make at the same time quite filling and healthy too when you make it wholesome. Paneer Sandwich is one of my trials few weeks back .I just loved the combo of paneer, capsicum with tomato sauce, so did mittu. I am sure this will be perfect for kids as its approved by her.

About Paneer Sandwich

Paneer Sandwich can be packed for your kids snack box or serve it for breakfast. I adapted my paneer bhurji recipe to make this stuffing....you can use the same stuffing for kati roll / frankie etc or just roll it in plain phulka, wrap it and give it to your kids.

I always have limited options when it comes to ordering sandwiches in restaurants as I don't like raw items in my sandwich and most of the veg sandwiches comes with raw tomato which is a big no to me. So I started making my own sandwich according to my tastebuds and here goes a simple paneer sandwich recipe.

Paneer Sandwich Ingredients

• Paneer - Choose to use fresh soft paneer. You can either use homemade paneer or store bought paneer.
• Bread - You can use wheat bread or white bread.
• Vegetables - I have used onion, capsicum. You can use other vegetables like carrot, mushroom etc.
• Spice powders - Red chili powder, garam masala powder is used.
• Tomato sauce - Tomato sauce adds a tangy taste to the filling.
• Coriander leaves - It adds flavor to the filling.

Similar Recipes

• Veg Sandwich
• Mushroom Sandwich
• Cheese Sandwich
• Pesto Sandwich
• Capsicum Sandwich

How to make Paneer Sandwich Step by Step

1.Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.

2.Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.

3.Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.

Cut diagonally and serve hot / warm!

Expert Tips

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Serving and Storage

Paneer Sandwich can be served with a cup of coffee, tea or juice. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Paneer Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

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Paneer Sandwich Recipe

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, bread, bread recipes, easy paneer recipes, paneer dishes, paneer recipes, recipes, sandwich, sandwich recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 381kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• 1 small big onion finely chopped
• ½ teaspoon ginger garlic paste
• 2 tablespoon capsicum roughly chopped
• 2 teaspoon tomato sauce
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste
• 2 teaspoon oil

Instructions

• Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.
• Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.
• Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.
• Cut diagonally and serve hot / warm!

Notes

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Nutrition

Serving: 150g | Calories: 381kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 1282mg | Potassium: 204mg | Fiber: 4g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

The post Paneer Sandwich Recipe appeared first on Sharmis Passions.