00:00The Malai or the Milk Peda.
00:02I have 1 and a 1.5 litre of Milk here, this is full fat Milk.
00:06I'm going to pour it into this pan.
00:11Bring this to a boil and once the Milk starts boiling, just keep stirring.
00:19The Milk has started to boil and at this point, I'm going to start stirring.
00:23You have to take care that the Milk doesn't overflow.
00:26Once it starts thickening, it's going to start sticking to the pan.
00:29You have to keep stirring and cook this Milk till it reduces to at least 3-4 quantity.
00:39While boiling the Milk, make sure you keep the heat on low.
00:42Because otherwise, you won't be able to handle it.
00:49The Milk has started to boil and at this point, I'm going to start stirring.
00:54The Milk has started to thicken, you can see small lumps being formed.
00:59At this point, I'm going to add the Sugar now.
01:02I have 1 cup of Sugar here, let's add it in.
01:07You have to keep stirring this continuously, you can't leave it alone.
01:11Don't get your eyes off it.
01:13Of course, if you're making plain Mawa, then you need not add Sugar.
01:16Just continue cooking it till it becomes thick.
01:18The Milk is further reduced and you can see that it's become nice and thick.
01:22At this point, I'm also going to add 1 cup of Malai.
01:25If you have it, you can add some.
01:27This helps in keeping the Pedas nice and soft.
01:38Beyond this consistency, use a rubber spatula to scrape out all the sides.
01:43Otherwise, it tends to burn on the sides.
01:45And as well as, it helps in cleaning the pan.
01:47This has reached a consistency of a soft Mawa right now.
01:50So, I'm going to add 1 tsp of Cardamom Powder to flavour this.
01:59Mix it well.
02:04This is ready, it's reached the perfect consistency.
02:07And now, I'm going to turn off the flame.
02:09And spread this Mawa in the pan.
02:112 minutes are up.
02:12And now, let's empty this in a plate.
02:19Let it cool down for a couple more minutes.
02:21Before we start shaping it.
02:25While this is slightly warm, start shaping this.
02:27The best thing to eat on earth is Roti.
02:31So, I'm going to take a piece of Roti.
02:33And I'm going to put it on a plate.
02:35And I'm going to put it on a plate.
02:37And I'm going to put it on a plate.
02:39The best thing to eat on earth is warm sweetened Mawa.
02:42There's nothing better than that, trust me.
02:44But right now, I'm just going to shape this.
02:48Just simple round ball.
02:52Flatten it slightly.
02:56You could even roll it on the board.
03:00And then, garnish it with half a Pistachio.
03:06If you feel, you know, there are too many granules in your Mawa.
03:10What you can do is, it's a cheat basically.
03:12Just grind it in a blender for just a minute.
03:16And that's it.
03:17So, it'll just smoothen out the Mawa.
03:18And it'll be easier to make the Pedas.
03:20And there won't be any cracks.
03:23Let's make Nariyal Ke Laddu.
03:26The first thing that goes in the pan is of course, Desi Ghee.
03:30Again, Coconut could vary.
03:32I'm using fresh Coconut, which is grated.
03:34You could also use Dry Coconut, which could be desiccated.
03:37That goes in the Ghee.
03:39And then, I'm going to add in the Cumin.
03:41And then, I'm going to add in the Green Chillies.
03:44And then, I'm going to add in the Green Chillies.
03:46And then, I'm going to add in the Cumin.
03:48And then, I'm going to add in the Green Chillies.
03:50That goes in the Ghee.
03:52This needs to be stirred occasionally for around 4 to 5 minutes on medium flame.
03:58Since we are using fresh Coconut,
04:00The shelf life of this Ladoo could get affected or lowered.
04:04If you need to increase that, please use desiccated Coconut.
04:07To add in some Nuts, let me quickly chop some Almonds.
04:10Again these could be Nuts of your choice.
04:13What I prefer to use in this recipe are Almonds, Cashews and Raisins.
04:21While chopping or slicing the Nuts,
04:23Also keep a very keen eye on the Coconut that is getting roasted.
04:27Of course, you do not need to get it a deep brown colour,
04:30Or even a golden brown colour for that matter.
04:32It just needs to dry just a little.
04:35To this, let's also add in some Cashew Nuts.
04:45Let's add this straight into the Coconut that's getting roasted.
04:51And give this a light mix.
04:57Once the Coconut gets cooked for roughly around 2 to 3 minutes,
05:00I'll add in grated Mawa or Khoya.
05:05You could also choose to crumble it, the way I'm doing.
05:10And with this, I'm adding in Condensed Milk.
05:14Well, this is the ingredient that makes it instant or rather quick.
05:18Because otherwise, you need to end up making a Sugar Syrup or a Jaggery Syrup,
05:22Which could be a little technically challenging.
05:26Let's give this all a good mix.
05:35And once this mixture starts cooking,
05:38Let's add in strands of Saffron for colour as well as flavour.
05:44You could just lightly crush them in your fingers.
05:47Let's add in another flavouring, which is Green Cardamom.
05:50I'm just going to crack this and crush it roughly.
05:56Let's discard the green skin or the outer skin.
06:10While I personally like the flavour of Green Cardamom,
06:13You could also choose to add in Nutmeg.
06:16We need to constantly keep stirring this,
06:18And this could take anywhere between 7 to 8 minutes.
06:21Ensure it doesn't burn or brown at the bottom.
06:24The whole idea of mixing and stirring this,
06:27Is so that the mixture kind of clumps together like this,
06:30And leaves the sides of the pan.
06:32Once this happens, we add in final 2 ingredients.
06:35Beginning with Golden Raisins or Kishmish.
06:39And finally, all of the Ghee.
06:47We need to transfer this into another bowl or container.
06:50And allow this to cool down to room temperature.
06:57The Laddu mixture has cooled down completely.
06:59Let's take spoonfuls of this mixture.
07:02And roll these into Laddus.
07:12You can of course make these,
07:15You can of course make these in varying sizes.
07:17But what I'm doing is making lemon sized Laddus.
07:30I'm going to be making a Barfi,
07:32Made with dried fruits that taste heavenly.
07:34I'm going to start off by pouring some water into this pan.
07:40I'm going to turn on the heat and allow this to come to a boil.
07:43The water has now come to a boil,
07:45And now I'm going to turn off the heat.
07:46Into this hot water, I'm going to put in 300 gms,
07:501 1тБД2 cups of dried figs.
07:59The figs need to stay in the water for about 5 to 6 minutes.
08:02And while they rest, I'm going to prep my remaining ingredients.
08:07This is about 125 gms or 1тБД2 a cup of packed dates.
08:11And now I'm going to put this into my blender,
08:14And grind these dates into a fine paste.
08:28Into this, I'm going to put in 1тБД3 cup,
08:30Which is about 40 gms of Pistachios.
08:331тБД3 cup which is about 50 gms of Cashews.
08:36And 1тБД3 cup which is about 50 gms of Almonds.
08:40And I'm going to chop them all up into fine pieces.
08:49All the dry fruits are chopped and ready,
08:51And now I'm going to move on to the figs.
08:58The figs need to cool down a bit,
09:00And then you need to grind them to a fine puree.
09:11Into this pan, I'm going to put in a tbsp of Ghee.
09:15Once the Ghee melts, you need to put in the pureed figs into the pan.
09:21This needs to cook on low heat for about 4 to 5 minutes.
09:25You also need to ensure that all the water from the soaked figs,
09:29Evacuates and dries up.
09:30And once it dries up, you need to remove it from the pan.
09:33And once it dries up, you need to remove it from the pan.
09:36And once it dries up, you need to remove it from the pan.
09:38So that the water evaporates and dries up.
09:44This needs to cool down a bit and while it cools,
09:46I'm going to grab my 8 inch square tin.
09:49This tin has been lined with baking parchment.
09:52And I'm going to brush some melted Ghee over the paper.
09:58The figs have now cooled down,
09:59And now you need to mix the rest of the ingredients together.
10:02The Dates.
10:04The chopped Pistachios.
10:06Chopped Almonds.
10:09And the chopped Cashews.
10:13I also have some Cardamom Powder over here.
10:16Now this needs to be mixed together,
10:18And I like to do it with my hands.
10:22I'm just loving all the beautiful specks of colour,
10:25From all the different dry fruits.
10:27This is also a great snack to munch on,
10:29And because it is so healthy,
10:31You can also pack it up in your child's snack box.
10:34Now you need to pat this mixture into the pan.
10:46This needs to chill in the refrigerator for about 10 minutes.
10:49And then it will be ready to cut into squares or diamonds.
10:57This has been in my refrigerator for about 10 minutes,
10:59And now I'm going to cut them into pieces.
11:05And this is ready to be served.
11:24It happens to be a guilt-free indulgence,
11:27With some pure fruit.
11:28So I hope you try this recipe at home.
11:30And let me know how it turned out.
11:32Guilt-free indulgence with some pure flavours.
11:39Let's begin Kesar Malai Ladoo.
11:47Once the milk boils for 2-3 minutes on high flame,
11:50The next step is to curdle or split the milk.
11:54So suddenly you have clotted cream,
11:57Or you have Paneer like cottage cheese.
12:00And then you have whey.
12:01Now for that, I'm going to use an acid.
12:04In this case, the acid is Vinegar or Acetic Acid.
12:07Now this is regular domesticated Vinegar,
12:11This is not an industrial Vinegar.
12:12Also, I'm not using Lemon Juice in this case,
12:15Which is Citric Acid or Citric Acid Crystals.
12:17Because there is still that element of freshness,
12:21In terms of Lemon.
12:22I need Vinegar and that's why I'm using this.
12:25The milk has now roll boiled.
12:27Time to split it up.
12:30For which of course, we need an Acid, like I said,
12:34Acetic Acid in this case.
12:35But I'm going to mellow it down with water.
12:38Now this is regular cold water.
12:40It's important to mellow this acid down,
12:43Because that way, the curd that it will split into,
12:47Or the cottage cheese that it will split into,
12:49Will be softer, it will not harden.
12:52Remember this.
12:53Let's add this in.
12:54The moment you add this,
12:56You'll notice and realize,
12:57That the milk would start splitting into curd and whey.
13:01One quick stir, and that's going to accelerate the process.
13:05The moment this splits up, off goes the flame.
13:08We're not here to cook the curd,
13:10Because if you cook it, it'll become stretchy and stringy,
13:13And that's not what you want.
13:15As fresh as this is, let's strain this out.
13:17I'm going to strain this using of course,
13:20A colander or a strainer.
13:22And at this stage,
13:23Of course, I'm going to scrape all of this,
13:26And then, wash this as well.
13:28Now it's important to wash this,
13:30Because when you wash this,
13:31You're literally washing away the acid from the curd.
13:37You press this like so.
13:39And the next step here again is very important,
13:42You need to wash this completely.
13:44That way, you're immediately cooling this down.
13:47Secondly and most importantly,
13:48You're also washing away all the acid,
13:50All the acetic acid,
13:51Because you do not want the ladoo to be sour in any nature.
13:56This is regular cold water.
14:00I'm going to press this and ensure all the water is removed.
14:05The curd is washed and ready.
14:07Let's keep it aside for like a minute or so,
14:10To ensure that this dries out completely.
14:13The fresh cottage cheese that we've made here,
14:15Is now dry and ready.
14:18Let's begin the cooking process.
14:20First things first,
14:21Fresh Cream.
14:23This entire mixture needs to now cook literally like a lump.
14:27It all has to come together.
14:30To sweeten this and of course to enrich this entire recipe,
14:35I'm going to add Condensed Milk.
14:43Allow this to cook precisely for 30 seconds.
14:47It just has to warm up and mix together.
14:52Once this is achieved,
14:54The next step is to add in the curd.
14:57When I say curd, I mean,
14:59The cottage curd or cottage cheese or Paneer that we made at home.
15:04Mash this up like so.
15:06And while you're doing that,
15:07I'm also going to add in a layer of flavour to this.
15:11And the first flavour is Saffron.
15:13So strands of Saffron soaked in warm milk.
15:16Like a tablespoon of milk.
15:20Let's mix all this well.
15:21And ensure that while we're mixing,
15:23We're also mashing the Paneer like so.
15:27When you keep mixing, scraping continuously,
15:31The whole idea here is to ensure that this literally becomes like a clump.
15:35Like a sweet clump of milk.
15:39With this, our mixture is done and ready.
15:43Time to bring it all together like so.
15:48And this is the stage,
15:49Where you now know that the mixture is ready to cool down.
15:53Now, here's another tip for all of you.
15:55To cool this mixture down,
15:57It's important to transfer this either in a bowl or a plate.
16:01That way, the process gets accelerated,
16:05One, and two, the bottom of the mixture does not burn.
16:10Spread this mixture like so,
16:12The walls of the bowl.
16:14And allow this to come down to room temperature.
16:20To this, I'm going to add in another layer of flavour,
16:23Cardamom seeds, which are lightly crushed.
16:26And along with this, some Pistachios.
16:29Well, Pistachios are going to be used as a garnish.
16:32But I also like that little bite of a nut while eating a Ladoo.
16:36Let's mix this well.
16:39Let's make little marble-sized balls.
16:46And then, we're going to add in the Paneer.
16:49And let's roll it, like so, very lightly.
16:53Let's stud in a few chopped Pistachios, like so.
16:59And with this, your Kesar Malai Ladoo is done and ready.
17:02Let's place this and make some more.
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