LoginMalai Ladoo Recipe | Paneer Laddu Recipe
Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.
This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.
[feast_advanced_jump_to]About Malai Ladoo
Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.
The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.
Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.
I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.
Malai Ladoo Ingredients
- Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
- Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
- Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
- Pistachios - I used for garnish and crunch. Almonds or cashews also works.
- Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
- Rose essence - I add few drops for floral smell, but can skip if you don't like.
- Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.
Why This Recipe Works
- This is a simple recipe with only few ingredients.
- It has soft creamy texture that tastes rich and smooth.
- It is made in one pan, no sugar syrup or frying.
- You can make ahead and store for few days, perfect for small parties.
- It is perfect sweet for beginners, gives great result always.
Similar Recipes
How to make Malai Ladoo Step by Step
1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios
2.In the mixer jar, add crumbled paneer, add condensed milk and saffron
3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.
4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
5.Keep cooking until it becomes thick, it will start to roll and textured like below.
6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.
7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
8.Dip each ball into the nuts mixture and arrange it in a plate.
Cool down and store in airtight container.
Expert Tips
- Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
- Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
- Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
- Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
- Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.
Serving and Storage
Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.
FAQS
1.Can I use store bought paneer?
Yes, just soak in warm water before using so it becomes soft and blend nicely.
2.Can I skip saffron?
Yes, you can skip it. The color will be white but taste still good.
3.Why my ladoo turned little hard?
That happens when cooked bit more. Next time switch off earlier when mixture still moist.
4.Can I use milk instead of condensed milk?
Yes, but then shelf life reduces. You can use half milk and half condensed milk too.
5.Can I store longer?
You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.
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📖 Recipe Card
Malai Ladoo Recipe | Paneer Laddu Recipe
Ingredients
- 1 cup paneer
- ½ cup condensed milk
- 8 nos pistachios
- 3 drops rose essence
- ⅛ teaspoon cardamom powder
- 1 teaspoon ghee
- 5 to 6 strands saffron
Instructions
- Take paneer, crumble it well with your hands, set aside.
- Chop the pistachios.
- In the mixer jar, add crumbled paneer, add condensed milk and saffron.
- Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see.
- Now grease the pan with ghee. If you use nonstick pan then no need to grease.
- Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
- Keep cooking until it becomes thick, it will start to roll and get textured.
- When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix.
- Pinch a tiny portion, roll and see if it forms a ball, then switch off.
- It will not be completely dry, it will still be moist. Let it cool down for sometime.
- When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
- Roll each ball into the nuts mixture and arrange it in a plate.
- Cool down and store Malai Ladoo in an airtight container.
Notes
- Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
- Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
- Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
- Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
- Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.
Nutrition
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