Kesar Malai Ladoo | Paneer Ladoo

Malai Ladoo is a famous North Indian sweet. It also goes by the name Paneer Ladoo. I had recently tried it, and it came out so well. Simply delicious and mouth-watering. This recipe is a real quick one to prepare.

You’ll need paneer (Indian cottage cheese), condensed milk, milk, kesar (saffron), cardamom and a few nuts to prepare these ladoos. I have used store-bought paneer, you can use homemade too. I have added a large pinch of saffron threads to get this beautiful yellow color, you can add less if you prefer whitish yellow color.

Also try: Atta Ladoo or Besan Ladoo.

Course: Dessert

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 20, Total – 25 mins

Servings: makes 10 ladoos.


  1. Paneer (Indian cottage cheese) – 200 grams (crumbled)
  2. Condensed Milk – 3/4 cup
  3. Milk – 1/4 cup
  4. Cardamom – 2 (seeds only)
  5. Saffron – a large pinch (add less if you want whitish yellow ladoos)
  6. Ghee – 1 tsp (if you’re not using a non-stick pan)
  7. Crushed Almonds – to stick on the top
  8. Crushed Pistachios – to stick on the top.

PS: 1 Cup = 250 ML.

How to make Kesar Malai Ladoo:

  1. Take a blending jar. Add crumbled paneer, condensed milk, milk, cardamom seeds and saffron. Blend to a smooth puree
  2. Heat a non stick pan (add 1 tsp ghee if not using a non-stick pan). Add the puree and cook on medium flame. Stir continuously to prevent it from burning up
  3. Cook till it becomes a thick mass and leaves the sides of the pan, takes about 15 mins
  4. Turn off the flame and transfer to a plate to cool down
  5. Once it’s warm, knead a little to a smooth dough
  6. Now make small round shape ladoos out of it. Stick the nuts on the top
  7. Your Kesar Malai Ladoos are ready. Enjoy
  8. They’ll remain fresh and good for 3-4 days under refrigeration.



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