Basically this is a big rescue recipe who are not having any access to fresh khoya or paneer like in India.
It is Makar Sankranti today and I was missing terribly the days when I used to make khoya til ke laddus on this auspicious day.
So with a little twist to mali laddu recipe I made these very easy to make Til malai ke laddus. They are highly addictive so I made them in a big batch as being quite nutritious I can pack one laddu in kiddos lunch boxes too.
1 Cup Sugar
1 Cup white til (seasame seeds)
6 Tbsp desi ghee(clarified butter oil)
4 Cups of frozen paneer(cottage cheese unsalted)
(Thawed well and softened)
(I took Kohinoot brand)
1 Tin condesend milk
1/2 Cup full fat milk at room temperature
3-4 Tbsps of green cardamom powder
2 Tbsps of Kevra essence
1 Tsp saffron mixed with water
1- Roast til on lowest flame in a non sticky pan til lightly brown.Keep stirring and flapping continuosly otherwise they might burn.
2- Let them cool down properly.
3- Grind these with all 1 cup sugar to fine powder.
4- In a big mixi pot put paneer, til n sugar powder, condensed milk, green cardamom powder, kevda essence and milk. Grind it to the fine paste.
5- Take a big non sticky pan and heat 6 tbsps of desi ghee(clarified butter).
6- Warm it little till melted and pour in all batter from the mixi pot.
7- Now with a silicon spatula start stirring it continuosly on the lowest flame.
8- Initially it may look titing job but just after 3-4 minutes continuos stirring it will start leaving the corner.
9- The moment it becomes like you are flapping and it is not changing the shape trun the heat off.
10- Cool it for 10-15 minutes, grease your palms and make laddus.
11- Put little dots of kesar (saffron) water.