बाजार की मिलावट से बचें, दूध लड्डू घर में बनाये - 250 रु मे 1 किलो लड्डू

Ingredients

• 3 liters Whole Milk (fresh, full‑fat milk for best flavor)
• 2 tablespoons Vinegar (to curdle the milk; white distilled works best)
• 0.5 cup Water (for mixing with vinegar)
• 0.1 gram Saffron Threads (a pinch, soaked in warm milk for color and aroma)
• 0.5 cup Granulated Sugar (adds sweetness to the reduced milk)
• 2.5 tablespoons Milk Powder (helps bind the laddu mixture)
• 15 pieces Rasgulla (soft, syrup‑soaked balls; each will be stuffed inside a laddu)
• 1 teaspoon Red Food Coloring (optional, for a vibrant red version)
• 1 teaspoon Mango Emulsion (optional, for a mango‑flavored version)
• 2 tablespoons Almond Slivers (for garnish)
• a few pieces Rose Petals (edible, for garnish)

Instructions

1. Heat Milk in Pot

   Pour 2 liters of whole milk into a large pot, place over medium heat and bring to a rolling boil, stirring occasionally to prevent scorching.

   Time: PT10M

2. Heat Milk in Kadhai

   In a separate kadhai, add 1 liter of whole milk and bring to a boil over medium heat. Keep boiling; this milk will be reduced later.

   Time: PT10M

3. Prepare Saffron Infusion

   Take a pinch of saffron threads (≈0.1 g) and place them in a small bowl with 2–3 tablespoons of warm milk. Let steep for a couple of minutes.

   Time: PT2M

4. Make Curdling Solution

   Mix 2 tablespoons of vinegar with 0.5 cup of water in a small cup.

   Time: PT1M

5. Curdle the Pot Milk

   When the milk in the pot reaches a gentle boil, slowly pour the vinegar‑water mixture while stirring continuously. The milk will separate into curds (chenna) and whey. Turn off the heat and let it sit for 5 minutes.

   Time: PT5M

6. Strain and Rinse Chenna

   Line a colander with cheesecloth, pour the curdled mixture through it, and rinse the chenna under cold running water to remove any vinegar taste. Gather the cloth corners and gently squeeze out excess whey.

   Time: PT5M

7. Reduce Milk in Kadhai

   Continue boiling the milk in the kadhai, stirring frequently, until it thickens to a very dense consistency with only about ½ cup of liquid left. This may take about 20 minutes.

   Time: PT20M

8. Add Saffron and Sugar

   Stir the saffron infusion and ½ cup of granulated sugar into the reduced milk. Mix until the sugar fully dissolves.

   Time: PT5M

9. Incorporate Milk Powder

   Add 2½ tablespoons of milk powder to the sweetened milk, whisking to a smooth, lump‑free mixture.

   Time: PT2M

10. Combine Chenna with Reduced Milk

    Crumble the strained chenna (≈400 g) into the mixing bowl, then gently fold in the reduced milk mixture until uniformly combined.

    Time: PT5M

11. Cool the Mixture

    Allow the mixture to cool to a warm‑hand temperature (about 30‑35 °C). This makes shaping easier without the mixture melting.

    Time: PT15M

12. Shape the Laddus

    Put on food‑grade gloves. Take a golf‑ball‑size portion, flatten slightly, place one rasgulla piece in the center, and roll into a smooth sphere (≈2‑3 inches). Repeat for all portions (about 30 laddus).

    Time: PT15M

13. Garnish

    Place a saffron thread, an almond sliver, and a rose petal on top of each laddu. For colored versions, add a few drops of red food coloring or mango emulsion to the outer surface before garnishing.

    Time: PT5M

14. Chill Before Serving

    Transfer the laddus to a serving plate, cover loosely, and refrigerate for at least 1 hour. Serve chilled.

    Time: PT1H

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

5 g

Fiber

0 g