Ingredients
Equipment
Method
Step‑by‑Step Instructions for Rose Badam Ladoo
- Crumble the Paneer into a large mixing bowl until it resembles fine breadcrumbs.
- Combine the condensed milk and Rooh Afza syrup with the crumbled paneer.
- Stir in the milk powder until the mixture becomes crumbly and holds together.
- Adjust the dough consistency with a splash of milk if too dry.
- Pulse the mixture in a food processor for about 30 seconds for finer dough.
- Rest the dough for 15 minutes covered with a damp cloth.
- Prepare the gulkand filling by mixing gulkand with slivered almonds.
- Shape the ladoos by flattening the dough, placing the filling in the center, and rolling into balls.
- Repeat the process with remaining dough and filling, covering finished ladoos.
Nutrition
Notes
Use fresh paneer for the best texture, and don’t skip the resting step for easier shaping.