4 cups full fat milk, 1 litre
2.5 tbsp lemon juice or add as required
3 tbsp sugar, powdered or 5 tbsp powdered sugar
½ tsp cardamom powder
1 tsp rose water (optional)
A pinch of saffron strands/kesar
4 to 5 almonds, sliced or chopped for garnish
- Add 1 litre (4 cups) full fat milk in a thick bottomed pan.
- On a low to medium flame simmer the milk till it comes to a boil.
- Now add lemon juice to the milk in parts. First add 1 tbsp and stir. If the milk curdles, then no need to add more lemon juice. If the milk does not curdle, then add ½ to 1 tbsp more and stir again.
- The entire milk should curdle. Depending on the quality of milk you may need to add more or less. Keep the lemon juice ready with you.
- After the milk has curdled simmer for 2 minutes more.
- Then strain the whey and just keep ⅓ portion of the whey with the coagulated milk solids.
- On a low flame keep on simmering the mixture. Stir at intervals.
- Meanwhile, take 3 tbsp sugar in a small grinder.
- Grind to a fine powder.
- Simmer till all all the whey dries up. Switch off the flame.
- Then add ½ tsp cardamom powder, a few strands of saffron and rose water.
- Mix well and allow the mixture to cool completely.
- Slice or chop 4 to 5 almonds.
- Add the powdered sugar. Mix well.
- Spread a bit of ghee in your palms. Take a small or medium portion and shape into ladoos.
- Place the ladoos or small muffin liners or doilies.
- Garnish with sliced almonds.
- Keep in a box and refrigerate for a few hours.
- Serve malai ladoo as a sweet.
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