Paneer Rava Coconut Laddu

Festivals around the corner, this simple rava laddu has taken an exotic avatar. Yeah, paneer adds that special taste and texture to the laddu.

Hope you like this version of rava laddu.

Ingredients

200 gms paneer
¾ cup + 2tbsp condensed milk
¼ cup milk
½ cup suji / /semolina/ rava
½ cup unsweetened desiccated coconut (can use freshly grated coconut)
¾ cup granulated sugar
3 cardamom seeds, powdered
8-10 cashews, broken
Few pistachio, blanched, peeled, sliced
2 tsp ghee

Method

• Soak paneer for 10 minutes in warm water (if using store bought paneer).
• Blend together the crumbled paneer, condensed milk, milk until smooth paste.
• Heat a thick bottomed pan, add the paneer mixture and on medium flame keep stirring until the mixture thickens.
• After about 3-4 minutes, the mixture starts leaving the sides of the pan. 
• Keep stirring until everything comes to a whole mass.
• Switch of the flame the dump the mixture onto a plate to cool.
• Heat another thick bottomed pan, add 1 tsp ghee and fry the broken cashews. Remove and set aside.
• In the same pan add the remaining ghee and suji. On a medium flame roast the suji till it turns to a light golden brown.
• Add sugar, cardamom powder, and fried cashews to suji, combine well and switch of the flame.
• Now add the paneer mixture to it and mix until well combined.
• Until now, the mixture will be ready to be handled.
• Make balls out of the mixture and stick the pistachio to them. Repeat until done.

Note:

• Check for the sweetness before shaping them into balls, and add more sugar if required.
• These can be stored in an air tight container at room temperature for 1 day and in the refrigerator for 3-4 days.