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Milkless Malai Laddu
A quick and easy Indian sweet made without condensed milk or khoya, using paneer (fresh cheese), milk powder, sugar, and a touch of fresh cream (malai). These soft, melt-in-the-mouth laddus are perfect for festivals or whenever you crave a homemade mithai.
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Cost Breakdown
Critical Success Points
- • Mash the paneer by hand to retain grainy texture.
- • Mix milk powder, water, sugar, and ghee thoroughly before heating.
- • Cook on low flame, stirring constantly to avoid burning.
- • Add and cook paneer until mixture leaves the sides of the pan.
- • Add only fresh malai for best taste and texture.
- • Mash again before shaping laddus for smoothness.
Safety Warnings
- • Mixture gets hot and can splatter; stir carefully.
- • Use low flame to avoid burns and sticking.
- • Ensure all utensils are clean to prevent spoilage.
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