Tag Archives: cottage cheese recipe

Paneer Ladoo recipe / Cottage Cheese Laddu / Easy Ladoo recipe – Diwali sweets recipe

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Recently I have prepared paneer at home, and so thought of trying dishes with paneer. This paneer laddu is one among the list.

Paneer laddu is a delicious, crunchy, soft dessert which melts in the mouth. Kids love this a lot, as not only me but my hubby and kids all of us love milk sweets, we all loved it to the core. As it was my first try, I attempted with a little quantity, but it was a finished in minutes. A wonderful, easy, simple and less time consuming festive recipe. Let us move on to the recipe…

Do check out my other dessert recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Paneer / Cottage Cheese – 200 gm
  • Condensed milk – 250 gm
  • Clarified butter / Ghee – 1 tbsp
  • Raisins – 10 nos
  • Saffron Strands – 10 nos

Preparation:

  • Bring the paneer to room temperature if it’s refrigerated, and crumble it well with your hands.
  • Take the crumbled paneer in a mixie, along with the condensed milk and grind for few mins (no lumps should be there).
  • Transfer the grounded paste to a non-stick kadhai, pour in the clarified butter/ghee and keep in medium flame for few mins.
  • Keep on stirring, else it would be burnt until it starts leaving the sides of the kadhai and comes to a rolling consistency.
  • Remove from fire and transfer it to a plate.
  • Take small portions of the dough and roll it to a small balls with a piece of raisin and a strand of saffron.

Note: Roll it to small balls, before it gets cooled. Store it in an air-tight container, once it comes to room temperature. I have used home-made paneer.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Besan Ladoo, Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Do check out my Home-made paneer recipe in this link: https://madraasi.com/2015/09/27/homemade-paneer/.

 

Homemade Paneer

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Paneer is a fresh cheese, commonly known in Indian cuisine. It is also called as chhena or chenna and also referred to as cottage cheese, since they have made in India for generations.

Nowdays paneer is one among my favorite ingredients, but before being a blogger, I never like to have paneer, as I have tasted my first paneer in Malaysia, it was very hard to chew, I have concluded that paneer would be hard and skipped paneer, all those days. After long time, I had grilled paneer in a restaurant here in Bangalore, it was delicious and loved the taste, texture and way it’s been cooked. From that it’s being under the must list in my kitchen.

Homemade Paneer / Cottage Cheese

Homemade Paneer / Cottage Cheese

Once in two weeks, I use to prepare something with paneer and so thought of paneer at home. Homemade is too delicious, healthy than the packed ones, you could also substitute flavor to panner while preparing them.

Health Benefits: Paneer is a good source of protein and so they strengthen and prevents from Bones and teeth diseases. It helps in lowering the lower body pain, back and joint pain, helps in weight loss because of the high content of dietary fiber which helps in digestion, helps of diabetics because of the righ source source of omega-3 fatty acid in it, prevents from stone formation in both kidney and gall bladder and prevents kids form mal nutrition and so on.

Shell life of Paneer: Refrigerate paneer in chiller for 8 to 9 days.

Ingredients:

  • Milk – 1 litre
  • Lemon juice or Vinegar – 1 ½ tbsp.
  • White cloth or Muslin cloth to strain

Preparation:

  • Boil the milk on a medium flame.
  • Chop the lemon and extract lemon juice, keep it aside.
  • Pour in the lemon juice or vinegar, when the milk is well boiled.
  • Keep on stirring, now milk starts curdling, allow it to curdle for few seconds and then stop stirring.
  • You could see the crud separating from the whey.
  • Now set a strainer over the muslin or white cloth and pour it.
  • Wash it running water, once the whey is drained.
  • Now tie the cloth along with the whey and hang it for almost 30 mins, to drain the whole liquid.
  • After that, the paneer would be in round shape.
  • Knead it gently with you palm and roll it gently.
  • Roll it with the rolling pin and allow it to set few mins (to square).
  • Once when it is set cut it to cubes or triangles or roll it to small balls as you desire.

Refrigerate in chiller and use within 7 to 8 days.

Note: Rasgullas can be prepared with this paneer balls. Use full fat or full cream milk for this procedure.

Do check out this link for preparing Rasgulla with step by step pictures: https://madraasi.com/2015/09/27/rasagulla/

 

Panner Payasam / Panner Kheer

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As I love payasam a lot, I started preparing variety of payasam and now this is my new try with Panner, “Panner Paysam”. I love the taste and texture of this payasam. It remembers me about the taste of the first milk of the cow after giving birth to calf. Let us move on to the recipe…

Panner Payasam / Panner Kheer

Panner Payasam / Panner Kheer

Ingredients:

  • Panner – 150 gm
  • Condensed milk or Sugar – 2 tbsp
  • Cardamom powder – ½ tsp
  • Milk – ½ litre
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Pistachios – 3 nos
  • Almond / Badam – 3 nos

Preparation:

  • Boil the milk in a heavy bottomed pan, simmer it and wait until the quantity of the milk reduces to half the quantity.
  • Add in the cardamom and condensed milk or sugar and simmer it until the sugar dissolves.
  • Bring the panner to room temperature and crumble them with your hands (be sure no lumps should be formed).
  • Add the panner to the boiling milk and simmer it, wait until panner gets cooked .
  • Heat ghee/clarified butter in a tadka, add cashewnuts, raisins, badam, pista and roast them until they turn golden brown.
  • Add it to the boiling milk and cook for two mins.

Serve hot