Namaskar!
When the boiled milk cools, we get Malai
But nobody likes that malai
because everybody is health conscious
collect and keep that malai in the freezer
Freezed malai stays fresh for 6 months
We will prepare ghee from freezed malai
After extracting ghee, we will use
leftover mawa for preparing laddu
We will prepare ghee as well as ladoo
Let's get started
Take malai
Take the cream out from the freezer
and keep it out for 2 or 3 hours.
So, it has turned soft.
Transfer it to the Kadai
Over low heat, melt the malai
Because the cream is still frozen.
And if the flame is high
then the cream will burn from below
and will not melt from above
Stir it every so often, like this
If you will leave it without stirring
then the malai will burn
and the ghee will not turn out clean.
also the mawa will not be of good color
See, the malai has melted completely
Turn the flame medium
Cook it while stirring at intervals
till the ghee separates
While stirring make sure that
the spatula is touching
the bottom of the Kadai
Malai should not cling to the Kadai.
It is getting denser
but ghee is still not separating
Have patience and wait
as it takes time
15 minutes have passed
Malai has become quite dense
Stir the malai like this and
keep the flame low-medium
Ghee has started to separate
We are cooking malai over low-medium flame
We have cooked it for 10 more minutes
and you can see
ghee coming out of malai
But still there is a long way to go!
we have to cook it more
Like this, stir the malai
separate malai from and around the Kadai.
make sure the spatula touches the botton
We have cooked it for 3-4 more minutes
and we can see that
ghee and malai mawa has separated
But we have to cook it a little more
Cook till the mawa color changes to pinkish
we have cooked the malai for 5 minutes
and mawa color has turned
to pinkish and brownish
Ghee is ready
Turn off the flame
It takes around 40 minutes
5 minutes to melt malai
and 35 mins to extract ghee
Do not make mawa too dark
If you will cook mawa till gets dark
then the ghee will also turn dark
and mawa will obviously be dark
Right now, the color is perfect
Ghee has turned out perfect
It has cooled down
drain out the ghee in a bowl
Press the mawa to drain out extra ghee
and take mawa out on a plate
Store ghee in a container
and here is our roasted mawa
It turned out really tasty
Just like freshly prepared mawa and
and roasted till pinkish
this also has the similar taste
we will prepare laddus from this
Take a Kadai
and the mawa is around 3/4 cup
so take 3/4 cup of wheat flour
We are dry roasting the flour
because the mawa has too much ghee
so do not add ghee to the flour
roast the flour over medium flame
while stirring
we have dry roasted the flour for 7-8 mins
we have roasted it over low-medium flame
Do not roast the flour over high heat
We have roasted the flour nicely
Flour color has changed to brown
and nice aroma is coming
turn off the heat
take the roasted flour out in a bowl
add mawa from the malai to the flour
We have taken as much flour as mawa was
& take the same amount of tagar.
Take 3/4 cup of tagar
you can take powder sugar instead
and 6-7 crushed cardamom powder
or add 1/2 tsp of cardamom powder instead
mix well everything
You can add dry fruits
Chopped cashews, almonds, & pistachios
anything.
I'm preparing it plain
the mixture looks dry
add 2-3 spoons of prepared ghee
and mix well
so that everything mixes up well
now prepare laddus
take a little mixture out
and bind it
make laddu as you please
[TADA] Ready!
Prepare laddus from the whole mixture
With 700 grm malai
we prepared 400 grms ghee
& this many ladoos
Ghee and Laddus from Malai is ready
It is easy to prepare but takes some time
Just keep in mind that
Do not melt malai over high heat
Melt malai over low-medium heat
and stir it at intervals
Once it start getting denser
then stir it constantly
Ensure malai does not stick to the Kadai
as it will burn
as a result ghee and mawa
will not have a nice color
We want both of them to look nice.
Once ghee start separating from the malai
then cook till mawa color turns brown
allow the ghee to cool and filter it
and with malai mawa
prepare laddus similar to
when you use store bought mawa
No need to roast mawa
we have roasted mawa
dry roast wheat flour
mix well everything
and prepare laddus
you can enjoy them for a month
without refrigerating
You will love it!
When preparing ghee then
prepare these laddus
and share your exprience with me
and suggest new recipes to me
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