Malai Ladoo Recipe:
Today I am going to share a post on a famous Indian dessert Malai Laddu Recipe also known as Paneer Ladoo. Malai Ladoo or Paneer Ladoo is a creamy and delicious Indian sweet dish that requires few ingredients. It is prepared from condensed milk and Paneer. Malai Laddu is one of the easiest sweets you could ever make quickly. Sweets are an essential part of celebrating any festival and occasion in India, so Ladoo or ladoos are an excellent edible gift for friends and family. You can make this delightful malai ladoo in 30 minutes for navratri, Janmashtami Diwali etc.
How to make Malai Ladoo (laddu) step by step with Photo
Ingredients:
- Condensed milk: I added sweetened condensed milk to this ladoo recipe. If you don’t prefer condensed milk, you can swap it with powdered or granulated sugar.
- Paneer(cottage cheese): Always make sure to use fresh paneer. I have prepared Paneer/ chhena at home for this recipe. But you can also use store-bought fresh paneer for this recipe.
- Cardamom powder: I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
- Garnish: I decorated this white ladoo with saffron strands and pistachio. Garnishing ladoo is entirely optional here.
- Milk: We need a small amount of milk to soak the saffron.
See quantities and complete instructions in the recipe card.
Preparation
Soak the saffron in warm milk.
Method
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over medium flame take mashed paneer and Condensed Milk.
- Mix them well and cook over medium flame while stirring constantly.
- Cook this mixture for 5-10 minutes until the mixture will thicken and starts leaving the sides of a pan.
- Add cardamom powder and mix them well.
- Switch off the flame, and remove it from the flame.
- Now transfer this mixture to a plate or bowl and allow it to cool down.
- Shape into Ladoos and garnish with saffron water, saffron and pistachios on top of each laddoo and Malai Ladoos are ready.
- Set the ladoos for 10-15 minutes. Serve malai ladoo as required.
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Suggestions
- You can also use food colour instead of saffron in the malai mixture too.
- Malai ladoo stays good for 2-3 days. I prefer to store these paneer ladoos in the fridge.
- I did not add extra sugar, but If you want you can add powdered sugar for sweet ladoos while grinding the paneer mixture.
- You can skip saffron and make it plain, the ladoos will be white.
- You can also use milk powder in this recipe with condensed milk and paneer to quicken the thickening process.
- I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
- Flavour: I have added cardamom flavour to this ladoo. You can add other flavours, like rose water or kewra water etc.
FAQs Related to Malai Laddu Recipe
Yes, these malai ladoos are completely gluten-free because it has only milk and other dairy products as a base.
Since these Ladoo are made with fresh milk, so they do not have enough shelf life. They will last for two days when stored in an air-tight container in the refrigerator.
For more recipes from this blog you might like please check:
Besan Ka Halwa
Ragi-Sooji Halwa
Boondi Ki Kheer
Semolina-coconut Laddu
Matar Ki Kheer–Green Peas Pudding
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Malai Ladoo recipe Paneer Ladoo| Malai Laddu
Materials
- 1/2 cup Condensed milk
- 250 Paneer cottage cheese
- 1/4 teaspoon cardamom powder
- Pinch of Saffron
- 2 teaspoon warm milk
- 1 teaspoon chopped dry fruits as per your choice
Instructions
Preparation:
- Soak the saffron in warm milk
Method:
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over medium flame take mashed paneer and Condensed Milk.
- Mix them well and cook over the medium flame while stirring constantly.
- Cook this mixture for 5-10 minutes until mixture will thicken and starts leaving the sides of a pan.
- Add cardamom powder and mix them well.
- Switch off the flame, remove it from flame.
- Now transfer this mixture into a plate or bowl and allow it to cool down.
- Shape into Ladoos and garnish with saffron water, saffron and pistachios on top of each laddoo and Malai Ladoos are ready.
- Set the ladoos for 10-15 minutes. Serve malai ladoo as required.
Notes
- You can also use food colour instead of saffron in the malai mixture too.
- Malai ladoo stays good for 2-3 days. I prefer to store these paneer ladoos in the fridge.
- I did not add extra sugar, but If you want you can add powdered sugar for sweet ladoos while grinding the paneer mixture.
- You can skip saffron and make it plain, the ladoos will be white in colour.
- You can also use milk powder in this recipe with condensed milk and paneer to quicken the thickening process.
- Flavour: I have added cardamom flavour to this ladoo. You can add other flavours, like rose water or kewra water etc.
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