Paneer and Coconut Laddoo

Ingredients:

• 2 liters full cream milk
• juice of 1.5 medium sized lemons
• 1/2 cup powdered sugar
• 2 pinches elaichi/cardamom powder
• 1/2 tsp. rose essence
• 1/3 cup desiccated coconut
• 1/3 cup pistachios
• 2-3 tsp. milk powder (optional-use only if require)
• 2 tbsp. coco powder (optional)

Preparation:

• Heat the milk in a heavy bottomed pan. Bring it to boil. After one boil, pour the lemon juice and keep stirring.
• Once the milk splits, the hay will look pale green-yellow in color and the milk will curdle making cottage cheese/ paneer.
• Strain the paneer through a muslin cloth and tie the cloth tightly to remove excess water. Immerse it in ice cold water to stop further cooking process.
• Once the paneer cools down a little, spread it in a plate/ counter top (a clean one!!) and knead the paneer with the palms until the granular texture becomes a finer one. This may take 5-7 minutes.
• Add the powdered sugar, grated coconut and elaichi powder.
• Divide mixture in 2 equal parts. Add vanilla essence and cocoa powder in one part. Add rose essence in another part. Add milk powder if the dough is too moise to bind.
• Divide the mixtures in equal portions and make laddoos out of them.
• Crush pistachios in a blender coarsely.
• Roll the laddoos in pista powder and Chill in fridge for 1 hr or until firm.
• Serve your guests and family and enjoy the applauds (I really did).
• Relish!!