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.
Cuisine: North Indian
Time: Preparation – 5 mins, Cooking – 20, Total – 25 mins
Servings: makes 10 ladoos.
- Paneer (Indian cottage cheese) – 200 grams (crumbled)
- Condensed Milk – 3/4 cup
- Milk – 1/4 cup
- Cardamom – 2 (seeds only)
- Saffron – a large pinch (add less if you want whitish yellow ladoos)
- Ghee – 1 tsp (if you’re not using a non-stick pan)
- Crushed Almonds – to stick on the top
- Crushed Pistachios – to stick on the top.
PS: 1 Cup = 250 ML.
How to make Kesar Malai Ladoo:
- Take a blending jar. Add crumbled paneer, condensed milk, milk, cardamom seeds and saffron. Blend to a smooth puree
- 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
- Cook till it becomes a thick mass and leaves the sides of the pan, takes about 15 mins
- Turn off the flame and transfer to a plate to cool down
- Once it’s warm, knead a little to a smooth dough
- Now make small round shape ladoos out of it. Stick the nuts on the top
- Your Kesar Malai Ladoos are ready. Enjoy
- They’ll remain fresh and good for 3-4 days under refrigeration.