Kesar Malai Ladoo
Servings - 3 - 4
INGREDIENTS
Milk - 2 litres
Vinegar - 35 milliliters
Warm milk - 45 milliliters
Saffron - 1/2 teaspoon
Fresh cream - 110 grams
Condensed milk - 100 grams
Cardamom powder - 1/4 teaspoon
Pistachios - to taste
PREPARATION
1. Take a heavy skillet, add 2 litres milk and stir well.
2. Bring it to a boil.
3. Add 35 milliliters vinegar and stir continuously until the milk curdles completely.
4. Remove it from heat.
5. Take a bowl and place a muslin cloth on top of it.
6. Transfer the milk mixture on it and squeeze it tightly.
7. Then, wash it with water properly.
8. Now, squeeze it tightly so all the water goes out.
9. Hang the cloth for 30 minutes.
10. Remove the chena from the cloth and knead it for 5 - 7 minutes or until it turns soft and smooth.
11. In a bowl, add 45 milliliters milk, 1/2 teaspoon saffron and mix it well.
12. Soak for 20 minutes.
13. Take a heavy skillet, add 110 grams fresh cream and stir well.
14. Then, add the prepared chena in it and mix it well.
15. Cook for 8 - 10 minutes on medium heat or until the mixture thickens.
16. Now, add 100 grams condensed milk and mix it well.
17. Add the soaked saffron milk and mix it well.
18. Cook for 8 - 10 minutes on medium heat.
19. Add 1/4 teaspoon cardamom powder and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Remove it from heat and allow it to cool.
22. Transfer this into a mixing bowl.
23. Take some mixture in your hands and shape it into a ladoo.
24. Garnish with pistachios.
25. Serve.
Aloe Vera Ladoo
Servings - 3 - 4
INGREDIENTS
Aloe vera pulp - 70 grams
Ghee - 20 milliliters
Edible gum - 35 grams
Ghee - 20 milliliters
Almonds - 30 grams
Cashews - 30 grams
Ghee - 60 milliliters
Gram flour - 120 grams
Ghee - 120 milliliters
Whole wheat flour - 270 grams
Raisins - 30 grams
Powdered sugar - 130 grams
PREPARATION
1. Take the aloe vera and remove it’s pulp from it.
2. In a blender, add 70 grams aloe vera pulp and blend it well. Keep aside.
3. Heat 20 milliliters ghee in a pan, add 35 grams edible gum and roast for 3 - 5 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Heat 20 milliliters ghee in a another pan, add 30 grams almonds, 30 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add the roasted edible gum and blend well. Keep aside.
7. Heat 60 milliliters ghee in a skillet, add 120 grams gram flour and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Then, add the blended aloe vera and mix it well.
10. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
11. Remove it from heat and keep aside.
12. Heat 120 milliliters ghee in a another skillet, add 270 grams whole wheat flour and roast for 12 - 15 minutes on medium heat or until the mixture thickens.
13. Remove it from heat and allow it to cool.
14. Transfer this into a mixing bowl, add the roasted gram flour, blended mixture, 30 grams raisins, 130 grams powdered sugar and mix it well.
15. Take some mixture in your hands and shape it into a ladoo.
16. Serve or store in an airtight container.
