Malai Ladoo Recipe | Kesar Malai Laddu | Milk Ladoo | Paneer Ladoo with detailed photo and video recipe. A creamy and rich ladoo recipe made with curdled milk solids or semi-solid paneer. It is easy and simple to prepare without any complicated ingredients involved to make this. It can be ideally made for festival seasons or for any occasion to be shared with friends and families.
The recipe for malai ladoo is extremely simple with very few ingredients involved to make it. Having said that, this recipe can be time-consuming and may need a lot of patience to achieve the desired results. Hence I have posted a shortcut version of this recipe and used instant khoya mixed with paneer. To make instant khoya, I used milk powder mixed with milk, cream, and ghee. The end result should be exactly the same with less complication while shaping it. The taste and texture are almost like a milk peda or kalakand, yet has their own flavour and texture.
Furthermore, some important and easy tips and suggestions for a perfect and creamy malai ladoo recipe. Firstly, I have used homemade paneer by curdling the fresh cow’s milk and it yields a moist ladoo recipe. Alternatively, you can use store-bought paneer, but ensure to have fresh and moist paneer. Secondly, I topped it with extra dry fruits and made it a perfect moist ladoo recipe. But this is not mandatory and you can skip it if you do not wish to add any. You can add finely chopped cashews, almonds, and pistachios. Lastly, you can store these ladoo’s for a minimum of 5-7 days in an air-tight container. I would recommend storing it in a refrigerator for longer shelf life.
Finally, I do request you to visit my other Indian Sweet Recipes Collection with this post on malai ladoo recipe. It includes recipes like milk cake, rasgulla, rasmalai, sandesh, kalakand, besan ladoo, coconut ladoo and rava ladoo recipe. In addition, do check my other related recipes collection like,
About Kesar Malai Ladoo:
The traditional way to prepare the malai ladoo is by collecting the cream or also known as malai after the boiling process of milk. This is collected in large quantities and mixed with chenna or paneer to shape these ladoos. As the name, it is rich and creamy in taste and texture and hence it is typically prepared during the festival occasions like Diwali, Holi, and Raksha Bandhan. The semi-moist texture of the laddu makes it easy to handle and more importantly to share with friends and family.
Due to the set of ingredients, it is also known or referred to as dodh ladoo or milk ladoo, or even paneer ladoo. Traditionally, it is prepared with these basic ingredients, but I have extended it by adding kesar or saffron strands which gives it a bright saffron color to it. Additionally, it also helps add extra flavor to the ladoo and thus making it an interesting and appealing milk dessert recipe.
Video recipe:
Recipe Card for Kesar Malai Ladoo:
Malai Ladoo Recipe | Kesar Malai Laddu | Milk Paneer Ladoo
Ingredients
- 2 litre milk
- 2 tbsp vinegar
- few saffron / kesar
- 1 cup condensed milk / milkmaid
- pinch kesar food colour
- ½ tsp cardamom powder
Instructions
- firstly, in a large vessel stir and boil 2-litre milk.
- once the milk comes to a boil add 2 tbsp vinegar and stir well.
- milk starts to curdle separating the whey.
- strain the paneer and rinse with cold water.
- squeeze off the water from the paneer.
- add in a few saffron and mash the paneer to smooth texture.
- further, add 1 cup condensed milk and mix well.
- cook until the mixture is well combined forming a smooth consistency.
- add in pinch kesar food colour and continue to cook on medium flame.
- keep stirring and cook on low flame until the mixture starts to hold the shape and separates the pan.
- add ½ tsp cardamom powder and mix well.
Nutrition
How to make malai laddu with step-by-step photos:
- firstly, in a large vessel stir and boil 2-litre milk.
- once the milk comes to a boil add 2 tbsp vinegar and stir well.
- milk starts to curdle separating the whey.
- strain the paneer and rinse with cold water.
- squeeze off the water from the paneer.
- add in a few saffron and mash the paneer to smooth texture.
- further, add 1 cup condensed milk and mix well.
- cook until the mixture is well combined forming a smooth consistency.
- add in pinch kesar food colour and continue to cook on medium flame.
- keep stirring and cook on low flame until the mixture starts to hold the shape and separates the pan.
- add ½ tsp cardamom powder and mix well.
- cool slightly and start shaping the ladoo.
- finally, enjoy kesar malai ladoo for a week when refrigerated.
Notes:
- firstly, do not overcook the milk once the milk is curdled. else the paneer will turn chewy.
- also, you can use store-bought paneer to hasten the cooking process.
- additionally, add cream to make kesar ladoo rich in flavour.
- finally, adding colour to kesar malai ladoo is optional, however, it will make it attractive.
Faqs:
What is malai ladoo?
It is a simple and easy fudge ball or ladoo recipe made with milk cream, milk curdle, condensed milk and flavoring agents like saffron and cardamom. Malai ladoo can be an ideal dessert to share with friends and family especially during the auspicious occasions.
What are the ingredients for making malai ladoo?
There are many different ways to prepare the Kesar Malai Ladoo. The traditional way it to collect the malai from a boiled milk and later add sugar to shape these ladoo's. However, this is an quick version made with curdled milk, condensed milk for sugar and saffron stands for colour and flavour.
How long does it take to make malai ladoo?
The traditional way can take couple of days to collect the malai or cream, if not the cooking cream is used. But this instant version takes only few minutes to prepare from scratch.
How should malai ladoo be stored?
It can easily last long for a week if store in an air tight container. Also, I would recommend to store it in refrigerator to preserve the authentic taste and flavor of the ladoo.
Is malai ladoo vegan?
No this cannot me made vegan certainly. As the ingredients used are mainly dairy products, swapping with non dairy products may not be an ideal.
Is malai ladoo gluten-free?
Yes it is gluten-free. All the ingredients used are certainly free from glute,
What occasions are malai ladoo typically served for?
These can be served without any reasons and do not require any festival or occasions. Yet it is an ideal dessert sweet for Diwali, Holi, Raksha Bandhan or Ganesh Chaturthi as it can be easily shared and served.
Can malai ladoo be made ahead of time?
This sweet can easily last long for 7 days minimum. Particularly if stored in air-tight container and refrigerated, it can be easily made ahead of time and serve on right day.
What is the texture of malai ladoo?
Due to the set of ingredients used, it may be slightly chewy and dense in texture. However, it would just melt in mouth when it is gulped.
Can malai ladoo be made without sugar?
The traditional way to make these ladoo is with sugar and it is one of the key ingredient. However, as alternative you may use condensed milk which would make it more rich and creamy. Note that condensed milk do contains added sugar and hence you may need not add extra sugar to the recipe.
Are there any variations of malai ladoo?
There are so many simple variations to this simple and creamy ladoo recipe. You may add additional flavours like, chocolate, mango, coconut, rose and vanilla. In addition, you may also add mixed chopped nuts to make it more flavorful.
Is malai ladoo a healthy snack?
It may not be considered as healthy snack as it contains high calories from sugar and milk concentrates. Hence it should be eaten in moderate amounts.