Quran khani k liye mithai banaya

Ingredients

• 2 liters Whole Milk (full‑fat, preferably fresh)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Granulated Sugar (adjust to taste)
• 200 grams Sweetened Condensed Milk (Milkmaid) (about ½ cup, brand Milkmaid or any sweetened condensed milk)
• 1 cup Milk Powder (for coating the laddus)
• ½ teaspoon Cardamom Powder (optional, for fragrance)

Instructions

1. Boil Milk and Curdle

   Pour the 2 L of whole milk into a heavy‑bottomed pot, bring to a rolling boil, then add the lemon juice while stirring gently until the milk separates into curds and whey.

   Time: PT10M

   Temperature: 100°C

2. Drain the Chhena

   Line a large bowl with a muslin cloth, pour the curdled milk into it, gather the corners and hang the cloth or place a weight on top. Let it sit for 2 ½ hours to drain excess whey.

   Time: PT2H30M

3. Knead the Chhena

   Transfer the drained chhena to a clean surface and knead with clean hands for about 15 minutes until it becomes smooth, pliable and free of grainy texture.

   Time: PT15M

4. Prepare Sweet Sugar‑Milk Mixture

   Divide the kneaded chhena into two equal portions. In a heavy‑bottomed pan, combine 1 cup sugar, 200 g sweetened condensed milk, and one portion of chhena. Cook over medium heat, stirring continuously for 10‑15 minutes until the mixture thickens and pulls away from the pan.

   Time: PT15M

   Temperature: 80°C

5. Combine Remaining Chhena

   Add the second portion of plain chhena to the cooked mixture, mix well over low heat for 2‑3 minutes until fully incorporated.

   Time: PT5M

   Temperature: 70°C

6. Shape Laddus

   While the mixture is still warm, grease your hands lightly and roll small portions (≈30 g) into smooth round laddus. Place them on a plate or tray.

   Time: PT10M

7. Coat with Milk Powder

   Place milk powder in a shallow bowl and roll each laddu until fully coated. Shake off excess powder.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

0 g