Rose ladoos

Name: Rose ladoos
Total time: 2700 s
Cuisine: Indian
Ingredients: 200 gms condensed milk; 2 ltr full cream milk; 1/2 tbsp ghee; 3 lemons juice; 200 gms milk powder; 1 tsp dry rose petals; 2 tbsp chopped fresh rose petals; 1 tsp rose essence; 1/4 cup homemade malai/cream; 1/4 cup milk; 1 tbsp chopped pistachios

Charan Sehgal @cook_16582249

Mumbai

#sweettooth These are very delicious malai ladoos made using rich ingredients, the addition of fresh rose petals gives them a lovely flavour.

Charan Sehgal @cook_16582249

Mumbai

#sweettooth These are very delicious malai ladoos made using rich ingredients, the addition of fresh rose petals gives them a lovely flavour.

Saved

Ingredients

30-45 minutes

200 gmscondensed milk
2 ltrfull cream milk
1/2 tbspghee
3lemons juice
200 gmsmilk powder
1 tspdry rose petals
2 tbspchopped fresh rose petals
1 tsprose essence
1/4 cuphomemade malai/cream
1/4 cup milk
1 tbspchopped pistachios

Saved

Steps

30-45 minutes

1

Take 2 litres milk in a heavy bottom pan, once the milk becomes hot add juice of 3 lemons slowly, once the milk curdles and the chenna separates from the milk switch off the gas, and strain the chenna in a cheese cloth and pour some chilled water over the chenna to stop the cooking process, now tie a knot to the cloth and let it rest over the strainer to remove water if any left.
2

Now take a non-stick pan, add ghee to the pan, once the ghee melts add 1/4th cup milk, homemade malai and milk powder and mix everything nicely on slow flame, cook it on a very low flame for 3-5minutes and the mixture will form into a lump. (This is also called as homemade khoya)
3

Now add the premade chenna to this mixture and break the lumps slowly and mix everything nicely on a slow flame. Then add condensed milk to the chenna mixture and give it a good mix, so as to remove lumps if any.
4

Cook this mix for about 15-18 minutes on a very slow flame, once the mixture becomes semi thick add fresh and dry rose petals, rose essence and mix nicely, now just cook the mixture for another 8-10 minutes till it leaves the sides of the pan and comes together.
5

Let the mixture come to room temperature, then make equal size small balls out of the mixture and shape them into round ladoos, roll each ladoo in finely chopped rose petals and garnish them with chopped pistachios and serve.
6

Note- these ladoos stay fresh at room temperature for 1-2 days in summers and 3-4 days in winters, you can store them in refrigerator for 1 week. These also make excellent gifting option.