Rasmalai Ladoo

Make this festive special with Rasmalai Ladoo! Soft, rich, and flavored with saffron & cardamom-perfect festive treat for family & friends!

Recipe Source Link:https://www.mygingergarlickitchen.com/rasmalai-ladoo/

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RECIPE INGREDIENTS

» For Rasmalai Ladoo

• 250g paneer
• 3/4 tablespoons icing sugar
• 1 tablespoon hot milk
• 12-15 saffron strands
• Few drops of kewra extract
• 1/2 teaspoon ground cardamom
• 1 teaspoon ghee
• 2 tablespoons chopped pistachios
• Dried rose petals, for garnishing
• Edible silver leaves (optional)

RECIPE INSTRUCTIONS

» For making Rasmalai Ladoo

1. Crush saffron strands in a mortar, add 1 tablespoon of hot milk to them, and set aside.
2. Grate the paneer using a grater. Alternatively, you can also crumble it. Transfer the grated paneer to a plate along with icing sugar and milk powder, and mix well.
3. Then add the saffron-infused milk, ground cardamom, chopped pistachios, and kewra extract. I add kewra extract before cooking because this way it infuses with the mixture and gives depth of flavor. Mix until smooth.
4. Heat a pan over medium heat and add 1 teaspoon of ghee. Once it melts, add the paneer mixture and cook on medium heat until the mixture is cooked and starts leaving the sides of the pan. To check doneness, take a tiny portion and roll it between your thumb and index finger. If it makes a smooth and soft non-stick ball, it?s ready.
5. Turn off the heat and transfer the mixture to a plate. Spread it with a spatula and let it cool for a few minutes, or until it is touchable. Grease your palms and shape the mixture into smooth balls or ladoos. If the mixture feels too dry, add a few drops of warm milk.
6. Garnish the Rasmalai Ladoos with chopped pistachios, edible silver leaves, and rose petals for an elegant and festive touch. Garnishing is entirely optional. Your Rasmalai Ladoos are ready. Enjoy them chilled or at room temperature.

RECIPE NOTES

1. For a healthier twist, you can use brown sugar or jaggery powder. Just remember that the color and flavor will be different.
2. Make sure to crush the saffron strands well; this helps release the flavor and color effectively.