{"id":45494,"date":"2024-02-15T15:05:45","date_gmt":"2024-02-15T15:05:45","guid":{"rendered":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=45494"},"modified":"2024-02-16T02:38:15","modified_gmt":"2024-02-16T02:38:15","slug":"rasmalai-ladoo-made-by-jaimi","status":"publish","type":"post","link":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=45494","title":{"rendered":"Rasmalai Ladoo Made by Jaimi!!!"},"content":{"rendered":"\n
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Rasmalai Ladoo<\/strong><\/h2>\n\n\n\n

Rasmalai Ladoo is a shortcut for making Rasmalai, the perfect mithai for any Indian festival. These melt-mouth ladoos require minimum ingredients: milk, sugar, pistachios, flavored with cardamom and saffron. This recipe is prepared with freshly prepared paneer and then rolled into delicious ladoos. It’s super easy to make and tastes divine. Why not try it today? Instructions(bring the milk to a boil over medium heat, switch off the stove, add vinegar, pour it into the cheesecloth, rinse the chenna with cold water, squeeze the water out, and hang the chenna for about 15 minutes to remove extra water, pulse the chenna into the food processor to form a smooth textured mix, mix almond flour, powdered sugar, cardamom powder, and crushed pistachios in a bowl, combine cream and saffron in a pan, add the dry mixture into the pan, mix it very well, add pulsed panner to the pan, combine well, switch off the stove after it comes together as a nonstick dough in the pan. After 30 minutes, knead the mixture until perfectly smooth and roll them into ladoos. Ladoos rolled into the crushed pistachios. Garnish them with crushed pistachios and saffron strands. Enjoy!!!<\/p>\n\n\n\n

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Ingredients<\/strong><\/h3>\n