malai-ladoo - 1

Its festival time again and its time for sweets and celebration. This Malai Ladoo is a very easy beginners recipe. There are just two main ingredients in this recipe. You will need a can of condensed milk (milk maid-400 gms) and 250 grams of paneer. Here is how to do it. Shred the paneer and set aside. Heat a pan (preferably non-stick) and add in the condensed milk and shredded paneer. Keep the flame at medium at all times so the bottom doesn’t scorch. Keep sauteing.

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Add in the cardamom powder. Keep sauteing for about 12-15 minutes. It will start to thicken gradually.

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The mixture will become thicker and thicker. Remove from heat when the mixture comes as one mass of dough. It wont be solid at this stage. The mixture will thicken as it cools. Let the mixture cool for 15 minutes.

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Apply ghee to the hands and make the mixture into ladoos while slightly warm. The ladoos are sticky. So place the ladoos on a wax paper lined plate. Garnish with shredded cashew. Cool the ladoos and store the ladoos in the refrigerator. Shelf life: 3-4 days in the refrigerator.

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  • 250 grams paneer
  • 400 grams condensed milk
  • 1/4 teaspoon cardamom powder
  • 3 - 4 cashews for garnish
  • 1 teaspoon ghee for greasing hands
  1. Heat a pan (preferably non-stick) and add in the condensed milk and shredded paneer. Keep the flame at medium at all times so the bottom doesnt scorch. Keep sauteing.
  2. Add in the cardamom powder. Keep sauteing for about 15 minutes. It will start to thicken gradually.
  3. The mixture will become thicker and thicker. Remove from heat when the mixture comes as one mass of dough. It wont be solid at this stage. The mixture will thicken as it cools. Let the mixture cool for 15 minutes.
  4. Apply ghee to the hands and make the mixture into ladoos while slightly warm. The ladoos are sticky. So place the ladoos on a wax paper lined plate. Garnish with shredded cashew. Cool the ladoos and store the ladoos in the refrigerator.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Indian
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  • 250 grams paneer
  • 400 grams condensed milk
  • 1/4 teaspoon cardamom powder
  • 3 - 4 cashews for garnish
  • 1 teaspoon ghee for greasing hands
  1. Heat a pan (preferably non-stick) and add in the condensed milk and shredded paneer. Keep the flame at medium at all times so the bottom doesnt scorch. Keep sauteing.
  2. Add in the cardamom powder. Keep sauteing for about 15 minutes. It will start to thicken gradually.
  3. The mixture will become thicker and thicker. Remove from heat when the mixture comes as one mass of dough. It wont be solid at this stage. The mixture will thicken as it cools. Let the mixture cool for 15 minutes.
  4. Apply ghee to the hands and make the mixture into ladoos while slightly warm. The ladoos are sticky. So place the ladoos on a wax paper lined plate. Garnish with shredded cashew. Cool the ladoos and store the ladoos in the refrigerator.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Indian

Find it online : https://www.kannammacooks.com/malai-ladoo-recipe/

prawn-ghee-roast - 10

Here is a very easy everyday side dish that can be put together in minutes. This spicy prawn ghee roast goes so well as a side dish for lunch with rice and curry. Here is how to do prawn ghee roast.

First we will grind the masala. Take all the masala ingredients in a mixie and grind it to a smooth paste. No need to add water while grinding. Set aside.

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Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. The masala is ready. If the masala is watery, simmer the mixture for 2-3 minutes, so it becomes like a thick gravy. Set aside. Note: 2 or 3 liter pressure cooker recommended as bigger cooker tends to burn at the bottom. If using bigger cooker, add 2-3 tablespoon of water extra while cooking to avoid burning at the bottom.

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Take a pan (preferably non-stick) and add in the cooked masala and the cleaned prawns. Add in two teaspoon of ghee and the curry leaves. Saute the mixture on medium flame for 5 minutes.

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Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.

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Serve with rice and curry.

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For Masala Paste

  • 2 ripe tomatoes
  • 7 cloves garlic
  • 1 inch piece ginger
  • 2 teaspoon black pepper
  • 1 teaspoon fennel seeds (sombu)

Other ingredients

  • 2 onions, sliced
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon peanut oil or vegetable oil
  • 2 sprigs curry leaves
  • 4 teaspoon ghee
  • 250 grams cleaned, de-veined prawn
  1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
  2. Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
  3. Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
  4. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: South Indian