PANEER LADDU RECIPE / MALAI LADOO WITH CONDENSED MILK

Malai ladoo aka paneer ladoo is one of the most famous sweets in North India. I tried this easy laddu recipe for the first time using my homemade condensed milk .I referred milk maid website and here for this recipe.Its a very easy dessert/sweet that can be made within 10 minutes and it tastes great too! Indian kesar Malai ladoo can be made in different ways.This is one of the easiest method of doing it. All u need is just 3 main ingredients.Even beginners can try this sweet easily.I used store bought paneer.U can use homemade chenna too.Do try this easy n yummy sweet for this Diwali to treat your family and let me know how u liked it. Ok,lets see how to cook this easy Indian dessert recipe-Paneer ladoo.

Paneer laddu/Paneer ladoo recipe

Easy n delicious paneer ladoo recipe using store bought paneer & homemade condensed milk

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Paneer - 200gms (store bought or homemade) Condensed milk – 3/4 cup (-do-) Boiled milk – 1/4 cup(at room temp) Sugar - 1tbsp (optional,add only if u need more sweetness) Elachi/Cardamom seeds - 2 nos Kewra essence – 2 drops ( optinal,i din’t use) Kesar/Saffron threads - few ( add less to get white ladoo) Ghee – 1 tsp (unmelted)

METHOD

If using store bought paneer,immerse it in hot water for 10-15 minutes till it softens.Then crumble it well using your fingers.If using homemade paneer,no need to keep in hot water.Knead the chenna well with your palm & crumble it. Take the crumbled paneer in a mixie jar.To this, add condensed milk,milk,saffron threads and cardamom seeds(without skin). Grind it to a smooth paste.After grinding the mixture,check for taste and add more condensed milk or sugar,grind again and proceed to next step. In a wide kadai,take the ground paste and add 1 tsp of ghee(refer picture). switch on the flame.Keep the flame medium and stir in regular intervals till the mixture becomes thick and becomes a whole mass leaving the sides of pan. Remove in a ghee greased plate and let it warm.Knead the dough well & make a non-sticky mass.Make balls and arrange in a cupcake liner.Decorate it by keeping a colored dot( I used a  pinch of orange food color powder dissolved in little water) and sliced pistachios. Serve n Enjoy !

Note

My ladoos were slightly yellow in shade as I used saffron threads.Skip it to get white colored ladoos. Use  2 drops of kewra essence to get nice flavor. Instead of store bought paneer,u can use homemade paneer too.Homemade chenna makes even more soft ladoo. If using homemade chenna,knead the chena well and then grind with condensed milk. U can use store bought or homemade condensed milk.U can add more condensed milk based on your taste buds. After grinding the mixture,check for taste and add more condensed milk if necessary. Do not keep the dough in flame for long time,ladoo may turn hard.Also remove the dough only after it becomes non-sticky.U can check it by taking a small piece and make a ball.If u are able to shape it well,remove in a plate.

Make this easy n delicious paneer ladoos for this Diwali n Enjoy !

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PANEER SANDWICH RECIPE-KIDS LUNCH BOX RECIPES

I tried paneer sandwich recipe for the first time using homemade paneer for our breakfast .I referred few websites and came up with my own combination.We all liked it very much.More than us,Raksha enjoyed it a lot.The combination of paneer masala,green chutney and tomato sauce with bread was yummy.Its a simple yet filling breakfast recipe for kids as well as adults.It can be packed for lunch box too.I made few colourful open sandwich to serve my daughter.It was more appealing .

Paneer sandwich recipe

Easy & colorful paneer sandwich recipe for kids breakfast and lunch box

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

For paneer masala Homemade paneer cubes - 20 nos Big onion - 1/2tsp Ginger garlic paste – 1/2 tsp Red chilli powder – 1/2 - 1 tsp Garam masala powder – 1/2 tsp Salt & water - as needed Turmeric powder - 1/8 tsp Kasoori methi - a big pinch Coriander leaves - to garnish For green chutney Mint leaves or coriander levaes - A handful Green chillies - 2 nsos Garlic - 2 cloves Lemon juice - few drops Cashew nuts - 5 nos Salt & water - as needed For Sandwich Bread slices - 10 nos Tomato sauce - as needed Butter/ghee or oil - to toast

METHOD

Crumble paneer cubes into small pieces.Set aside.Grind green chutney with the ingredients given above and keep aside. In a pan,heat oil and splutter cumin seeds.Saute onions.G&G paste.Mix well till raw smell leaves off.Now add the crumbled paneer,red chilli powder,turmeric powder & Garam masala powder.Add the required salt and mix well.Saute till u get a nice smell.Lastly add kasoori methi,give a toss and switch off the flame.Garnish with coriander leaves. Now take one bread slice and apply green chutney on one side.Toast the other side for few seconds adding butter or ghee.Remove in a plate.Take another slice of bread and apply tomato sauce on it.Toast the other side with ghee or butter or oil.Now spread the paneer masala on top of tomato sauce bread.cover it with green chutney bread and toast both the sides for few seconds till u get browned top. Remove & cut it diagonally. Serve & Enjoy !

Note

U can replace tomato sauce with red garlic chutney & make it more spicy. U can also remove the corners of bread slices if needed.But  i dint remove as my bread slices were very small. U can also do the grill & make a grill sandwich.

Paneer sandwich with tomato sauce tastes yummy.Do try it for ur kids !

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HOMEMADE PANEER RECIPE–INDIAN COOKING BASICS

 

I would like to share some yummy paneer recipes in the upcoming weeks.Before that,i wanted to post this basic homemade paneer recipe.As u all know,making homemade paneer is very easy,healthy,hygenic,nutritious as well as low in cost when compared to store bought paneer.All u need is just a litre of milk,two lemons and a cheese cloth.Generally i use low fat milk to make paneer.It comes out super soft and stays good for a week when refrigerated in an air tight box.I have been following this method from Mrs.Mallika badrinath’s cook book for long time.I have tried with curd,vinegar and lemon juice too.Every time it comes out perfect.I am yet to try with citric acid.I have shared all the tips & tricks i learnt from my experience and observation. I hope it would be useful for beginners in cooking.I will try to upload a full video recipe soon.Lets see how to make paneer at home easily.

 

Homemade paneer recipe

Homemade paneer recipe using lemon juice

 

Cuisine: Indian

Category: Cooking basics

Serves: 15 cubes

Prep time: 15 Minutes

Cook time: 2Hours

Total time: 2H15Mins

 

INGREDIENTS

Low fat milk - 4 cups Lemon juice - 2 to 3 tbsp + equal quantity of water Salt - a pinch Cheese cloth or muslin cloth or any cotton cloth - 1 no Water - 1 cup or ice cubes – few Maida – 1/2 tbsp (optional)

METHOD

Squeeze lemon juice from 2 lemons and add equal quantity of water & set aside. Boil milk till it froths & rises to the top.As soon as it starts to boil,switch off the flame and leave it untouched for 30 seconds. Now add 1 tbsp of lemon juice and stir the milk.Milk will start to curdle.Again add another 1 tbsp of lemon juice and keep stirring the milk.Milk will completely curdle and u could see the greenish whey separating from the milk. To this,add 1 cup of plain water or few ice cubes and let it sit for few minutes.Whey will float on top and the chenna settles down. Take a colander and cover it with the cheese cloth or cotton cloth.I used my cotton dupatta.Pour the curdled mixture & strain it by keeping a bowl underneath the colander.Collect the whey water & set aside.U can use this whey for curdling the milk,making rotis etc. Now tie the cloth & squeeze it lightly.Be careful,it would be hot.Hang the cloth under the cupboard or in a closed tap for about 30 minutes.Now all the excess water would be removed. Remove the chenna & add 1/2 tbsp of maida.Knead it well for 2-3 minutes.Paneer will become very soft.Make a square share or round shape as u desire. Keep it in the cloth again & close it.Place the cloth on a plate and keep some weight( a bowl of water) over the cloth and set aside for one hour.When u remove after one hour,paneer would be well set.Remove the extras,cut into cubes and store in a box.Stays good for a week when refrigerated !

Note

U can use curd in place of lemon juice.In that case,use 1/4 cup of slightly diluted curd.Remaining procedure is the same. We should add equal quantity or even little more water to the lemon juice.By doing this way,the sourness of lemon would be reduced and the paneer wont taste sour.U don’t have to wash the paneer after straining.Its optional. U can follow the same procedure for vinegar too.But i guess u may have to wash the paneer after straining as the vinger smell is powerful than lemon. Do not boil the milk after u add lemon juice because paneer may become hard when u over boil the milk. And u must add some plain water at room temp or ice cubes after the milk is curdled completely.This will help the whey and chenna to separate.This is optional though. Do not use polyester cloth for straining paneer.Its better to use thin cotton cloth. Adding maida is optional while kneading.U can skip it if u don’t like. I usually make paneer using 2-3 days old boiled milk by refrigerating it.

 

 

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EASY PANEER BIRYANI RECIPE–PANEER RECIPES

Paneer biryani was in my try list for long time. Usually I make biryani in Sunday. So I tried this paneer biryani recipe for the first time yesterday and we loved it a lot. For this recipe, I quickly googled and found this easy recipe. I made slight changes as per my family’s taste and tried it. It came out very well.

 As it has no grinding and less chopping works, you can try this biryani in weekends to finish your cooking quickly and enjoy spending time with your family members. Also you can try even during weekdays in busy morning hours for your lunch box as it is very easy to prepare. I don’t think marination is a must here. But anyways I followed the original recipe as this is my first attempt.

The taste, texture everything was good but Sendhil told me to put paneer pieces smaller in size when I make it next time because he told this rice tastes even better when had with paneer pieces in each mouth. So I have given the method  accordingly. Ingredients list may seem lengthy but the procedure is very simple and quick. Try this exotic paneer biryani recipe, everyone would love this. Lets see how to make this yummy paneer biryani.

Easy Paneer Biryani Recipe

Delicious paneer biryani in an easy way - No grinding and less chopping !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

To marinate Paneer cubes – 1/2 cup (cut into small bite sized cubes) Red chilli powder – 1 tsp Black pepper powder – 1/2 tsp Turmeric powder - 1/4 tsp Biryani masala powder - 1/2 tsp Curd - 1/3 cup Kasoori methi - 1/4 tsp(optional) Ginger garlic paste - 1 tsp Mint leaves - 10 nos To Soak in water Basmati rice - 1 cup Water - 2 cups To saute Cooking oil + ghee - 2 tbsp Cinnamon – 1 inch Cloves – 2 nos Cardamom – 1no Star anise – 1 no Bay leaf – 1 no Fennel seeds – 1/4 tsp Green peas – a handful To saute till golden brown Cooking oil + ghee – 1.5 tbsp Big onion - 1 no Salt - as needed Mint leaves & coriander leaves – few

HOW TO MAKE PANEER BIRYANI - METHOD

First cut the paneer into small bite sized cubes smaller than the ones in picture. Take it in a wide bowl and add all the ingredients given under “to marinate”. Let it marinate for 20 minutes. In the mean time,wash and soak the basmati rice in 2 cups of water for 30 minutes. Chop onions into slices. Heat oil+ghee in a kadai and saute the onion till golden brown and set aside. In the same kadai, heat oil & ghee and saute cinnamom, cloves, cardamom, star anise and bayleaf. Saute for a second. Add fennel seeds, saute till it sizzles and add the peas. Saute for a minute. Now add the marination mixture along with paneer pieces. Mix well and cook in low flame till the peas is 3/4th cooked and oil floats on top. Add little water if necessary while boiling. Add the salt required for biryani. Now add the soaked rice along with water and check for salt. Add more if needed. Transfer everything to a pressure cooker. Add some finely chopped mint & coriander leaves in water. Close the lid and pressure cook in low flame for one whistle ( It takes 10-12 minutes).  After the pressure is released, open the cooker and fluff the rice with a fork, add the fried golden brown onion slices. Mix well . Serve with onion raita !

Note

If u want to make this biryani very quickly, then skip marination and add all the ingredients given under “to marinate” one by one after you saute the whole spices & peas. But keep the paneer pieces immersed in hot water till use to stay soft. U can make the entire process in pressure cooker base or even in electric rice cooker. But I used kadai & transferred to cooker. Always use ghee+oil for more flavour. Fry onions till golden brown and do not over fry them. Add it at the end before serving. It gives a nice taste. Adjust the quantity of spices as per your taste

This was our simple Sunday lunch. Paneer biryani, Onion raita, Curd rice & rose milk. 

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CHILLI PANEER DRY – PANEER RECIPES

As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

INGREDIENTS
1 cup - 200ml

To marinate Paneer cubes – 1/2 cup (10 pieces) Ginger–garlic paste – 1/2 tsp Maida – 2 tbsp Corn flour/rice flour – 2 tbsp Cooking soda – A pinch Pepper powder – 1 tsp Water , Salt – as needed For the sauce Cooking oil – 2 tbsp G&G paste – 1 tsp Green capsicum – 1/2 no Big onion – 1 no (chop roughly) Green chilli – 1 no (finely chopped) Garlic cloves – 5 nos (-do-) Tomato sauce – 1.5 tbsp Soya sauce – 1/8 tsp  Pepper powder or red chilli powder – 1/2 tsp Spring onions – to garnish

METHOD

Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside. In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder. At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop ) Serve immediately.Enjoy eating hot with fried rice or as starter !

I served like this for my daughter !

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KADAI PANEER – PANEER RECIPES

Kadai paneer was in my try list for long time. I never knew it’s so easy to make & a very tasty recipe. It tastes great with roti/phulka & mild rice varieties like jeera rice and veg pulav.. I had bookmarked sia’s recipe long time back. 

When I went through my bookmarked recipes, I got this link under restaurant style recipes. I made some changes for my convenience & to suit my family’s taste buds. Kadai paneer should be semi-dry in consistency like a stir fry. Crushed coriander seeds & kasuri methi are the star ingredients. 

Other than this, there can be many variations to this recipe. Some people use tomato puree & whole spices like cinnamon, cloves etc. I used chopped tomatoes, little tomato sauce & garam masala powder instead. It came out very well. My family loved its taste & flavour. Soft paneer & crunchy capsicum blended with masala gives a great taste to this recipe :) Do try & let me know how you liked it..

INGREDIENTS

For 2 persons

Cooking oil + ghee – 2 tsp + 1 tsp Crushed dhania – 1 tsp Jeera – 1/2 tsp Red chilli – 1 no Green chilli – 1 no Big onion – 2 nos Ginger garlic paste – 1 tsp Tomato – 3 – 4 nos (based on size) Turmeric powder – 1/4 tsp Red chilli powder –  1 tsp Garam masala powder – 1/2 tsp Kasuri methi – 1.5 tsp Tomato sauce – 2 tsp ( i used maggi rich tomato sauce) Small Green capsicum – 1/2 no Salt & water – as needed To soak in  hot water till use Paneer – 1 cup ( 10 - 12 cubes) Coriander leaves – 2 tbsp ( to garnish)

METHOD

Chop tomatoes, onions into very small pieces. Cube cut capsicum & set aside. Slit green chilli. Cut paneer into small cubes & soak them in hot water till use. It makes the paneer soft. No need to fry it. In  a kadai, heat oil + ghee & add the coarsely crushed dhania seeds. Then add jeera , pinched red chilli. saute for a second. Then add the onions, green chilli, Ginger garlic paste & saute till  raw smell emanates. Next add the tomatoes, turmeric powder, salt, red chilli powder & garam masala powder . Saute till tomato turns pulpy.. Add crushed kasuri methi & tomato sauce. Stir well. Now add the capsicum pieces & mix well. Sprinkle little water to make it wet if the mixture is too dry. But make sure capsicum should be crunchy. Lastly add the paneer pieces, mix well, add little water & simmer the flame completely . Allow it to cook for 5-7 minutes for all the flavour to get infused. Mix well, Switch off the flame, garnish with coriander leaves. It will be semi-dry to look. If you want it like a gravy, add little more water to make a paste, boil & serve.. Let it rest for 30 minutes before serving.  Serve with roti/phulka !

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