Ingredients
Cow’s milk 3 litres
Whey, to curdle milk 1 cup
Powdered sugar ¾ cup
Rose water 1 teaspoon
Desiccated coconut ½ cup
Pistachios, crushed ½ cup
METHOD
1. Take cow’s milk in a deep pan and bring it to a boil. Reduce heat, add whey and keep stirring till the milk curdles completely.
2. Strain through a muslin cloth and immediately place the muslin potli on ice to stop the cooking process. Squeeze to remove the excess moisture.
3. Remove paneer into a plate and mash with your palm till smooth. Add powdered sugar, rose water and desiccated coconut and mix well to make a semi-soft dough.
4. Divide the above mixture into sixteen equal portions and shape them into laddoos. Roll them in crushed pistachios and arrange on a serving plate.
5. Chill in a refrigerator before serving.
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