How educating blogging can be, you get to learn and cook dishes from all around the world even when you have not tried or tasted their food before. Another interesting thing that we could learn through blogging is Food Photography, and this person have mastered the art of food photography very well, and I'm sure many of you know this person well, its non other than Preeti Tamilarasan of Indian Kitchen. Now let us see, what she have prepared for us for this Diwali, you might be thinking what Diwali recipe now, buddies its still November for me the celebration is still on. Thank you so much da PT for this wonderful guest post.
Today i'm sharing my 7th guest post for one of my dear blogger friend Karthi from Sumanarthy's Kitchen. We came to know about each other through Facebook and i still can't believe we have known each other for past one year. How soon the time flies by. I always liked her non-veg recipes which resembles my style of cooking. When she asked for a guest post, i was all excited. I took some time and finally came up with the idea of preparing my fav indian sweet "Ladoo"
Paneer ladoo is made with crumbled paneer and sugar/condensed milk. I replaced sugar with karupatti vellam(palm jaggery), which makes it more healthy. You can also try this with normal jaggery. Lets check the recipe,
Makes 13-14 medium sized Ladoo
Preparation time : 5 mins
Cooking time : 15-20 mins
- 1 cup crumbled cottage cheese (Paneer) – homemade or store-bought
- 8-9 tbsp Bajra Flour (Pearl Millet / Kambu Maavu)
- 1 cup grated palm jaggery (karupatti vellam / palm jaggery)
- 1 tsp cardamom powder
- Dry roast bajra flour on low flame till nice aroma comes. Remove from the heat and allow to cool.
- Grind crumbled paneer in a mixie until smooth. Transfer it to a bowl. Combine jaggery and ¼ cup water in a pan or kadhai. Once it melts down completely, remove from the heat and strain it to remove impurities. Pour it back to pan and switch the flame to low.
- Add cardamom powder and ground paneer. Keep stirring to avoid lumps. Once paneer is completely dissolved with jaggery syrup, add bajra flour little by little.
- Add 1 tbsp at a time and keep stirring the mixture on low flame. Initially the mixture will be sticky. Once it starts leaving the sides of pan, remove from the heat and allow to cool for a minute.
- Grease your palm with oil or ghee and start making small lemon sized ladoo. Store in an airtight container.
You can replace Bajra with Oats or wheat flour.