Скачать или смотреть Bina Gaay ke Doodh se Malai Laddoo | Malai Laddu

Bina Gaay ke Doodh se Malai Laddoo

Ingredients
Fresh coconut – 1 medium
Cashews – ½ cup (soaked for 1–2 hours)
Saffron – 1 tsp strands
Cardamom powder – ½ tsp
Sugar or jaggery – ¼ cup
Almond flour or coconut milk powder – 2 tbsp (for thickening)

Instructions
Break open the coconut and chop it into chunks.
Blend it with the soaked cashews and 1 ½–2 cups water until smooth.
Strain the mixture through a fine cloth or sieve to extract thick, creamy milk.
Take out 1/2 cup of plain coconut-cashew milk and 1 tbsp in a separate bowl to soak saffron. Set aside.
Heat the remaining coconut-cashew milk on medium heat, stirring continuously.
Without adding lemon, the milk will naturally begin to
curdle in 5–6 minutes, soft chenna will form.
Pour the curdled mixture into a muslin cloth.
Let the water drain naturally. Don't place any weight, this will make "paneer" dry.
Crumble the paneer back into a pan. Add the saffron-infused milk, cardamom powder, and sugar/jaggery.
Cook on low heat until it thickens into dough like consistency.
Add almond flour or coconut milk powder to bind. Let the mixture set in fridge for a few hours.
Once the mixture has firmed, shape it into small round laddoos. Enjoy!

Tips: Cashews will make extra creamy and yield better amount of "paneer".
Proteins and fats in this coconut cashew milk wil separate more easily when heated so there is no need for a coagulant.
Cool the mixture in fridge for a few hours which will firm it to shape into laddoos.

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