2 INGREDINTS से सुपर सॉफ्ट मलाई लड्डू बनाने का एक आसान तरीका

Ingredients

• 2.5 liters Full-Fat Milk (Divided: 1.5 L for chenna, 1 L for rabri reduction)
• 2 tablespoons White Vinegar (Used to curdle the milk; can substitute with lemon juice)
• 1 cup Cold Water (For rinsing the curdled chenna)
• 100 grams Granulated Sugar (Approximately ½ cup; adjust to taste)
• 5 strands Saffron Strands (Soak in 2 tbsp warm milk before adding to rabri)
• 1 teaspoon Rose Water (Optional, adds floral fragrance)
• 0.5 teaspoon Cardamom Powder (Freshly ground for best aroma)
• 2 tablespoons Almonds (sliced) (Optional garnish)
• 2 tablespoons Pistachios (sliced) (Optional garnish)

Instructions

1. Boil Milk for Chenna

   Pour 1.5 L of full‑fat milk into a heavy‑bottomed pot, bring to a rolling boil over medium‑high heat, then reduce flame to low.

   Time: PT5M

   Temperature: 100°C

2. Curdle the Milk

   When the milk starts bubbling, turn off the flame and slowly drizzle 2 tbsp white vinegar (or lemon juice) while stirring gently. Let sit for 2 minutes until the whey separates and curds form.

   Time: PT2M

3. Drain and Rinse Chenna

   Line a fine mesh strainer with cheesecloth, pour the curdled mixture into it, and let the whey drain completely. Rinse the curds under a gentle stream of cold water for about 30 seconds, then gently squeeze out excess water.

   Time: PT5M

4. Knead the Chenna

   Transfer the rinsed chenna to a large mixing bowl and knead with clean hands for 4‑5 minutes until smooth and free of large granules.

   Time: PT5M

5. Reduce Milk for Rabri

   In the same pot, add the remaining 1 L of full‑fat milk, bring to a boil, add the soaked saffron strands, then lower to a gentle simmer. Stir frequently and scrape the cream that rises to the surface. Continue simmering until the volume reduces to about 250 ml (≈¼ of the original).

   Time: PT25M

   Temperature: 90°C

6. Combine Chenna with Rabri

   Add the kneaded chenna to the reduced milk, mix gently for 2 minutes until fully incorporated.

   Time: PT3M

7. Add Sugar and Cook

   Stir in 100 g granulated sugar and continue cooking on low‑medium heat for 5‑7 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.

   Time: PT7M

   Temperature: 90°C

8. Flavor with Rose Water and Cardamom

   Add 1 tsp rose water and ½ tsp freshly ground cardamom powder, stir for another minute.

   Time: PT2M

9. Cool the Mixture

   Transfer the sweet mixture to a large bowl and let it cool to warm‑hand temperature (about 5‑10 minutes).

   Time: PT8M

10. Shape Laddus and Garnish

    With lightly greased hands, take small portions and roll into smooth balls (≈30 g each). Press a few saffron strands on top and sprinkle sliced almonds or pistachios if desired.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

0.5 g