Indian Vegetarian Recipes
Paneer Malai Ladoo
http://feedproxy.google.com/~r/ManjulasKitchen/~3/lx2YxHG_Wyo/

Paneer Malai Ladoo
Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.
Ingredients
-
1
cup
home made paneer -
1
cup
whole milk -
1
cup
milk powder -
1
Tbsp
clarified butter
(ghee) -
1/2
cup
sugar -
1/4
tsp
cardamom powder -
2
Tbsp
sliced pistachios for garnishing
Method
-
I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.
-
Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
-
Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
-
Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
-
Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.
Recipe Notes
Paneer Ladoos taste best when they are served chilled.
Notes: if ladoo mix is dry add warm milk before adding the sugar.
Indian Vegetarian Recipes
Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my
Sweet potato payasam recipe

Sweet Potato payasam
Ingredients
- 2 Sweet Potato
- ¼ cup Moong dal
- ¾ cup Jaggery
- Cashew nuts few
- 2 tsp Ghee
- ½ tsp Cardamom powder
- ½ cup Milk optional
Instructions
-
Peel the skin of the sweet potato, wash it, and chop it into big chunks.
-
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
-
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
-
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
-
Meanwhile, mash the cooked sweet potato and moong dal mixture.
-
Add 1 cup water as it will be thick. Add the jaggery water to this.
-
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
-
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
-
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.
Method:
- Peel the skin of the sweet potato, wash it, and chop it into big chunks.
- In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
- Add 2 cups of water to this and pressure cook this for 3-4 whistles.
- In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
- Meanwhile, mash the cooked sweet potato and moong dal mixture.
- Add 1 cup water as it will be thick. Add the jaggery water to this.
- Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
- Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
- I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

- I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
- The payasam tends to thicken more so add milk if you are consuming it later.
- Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
- You can add 1/2 cup of first coconut milk instead of milk.
The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.
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