Malai Ladoo Recipe : Precious Paneer Ladoo!

8 years ago

The Malai Ladoo recipe has no rocket science in its making. This recipe is useful when a big festival is ahead and you have no pre-preparation. These sweet Ladoo can be cooked within minutes of thinking it to prepare. With handful of ingredients and less time in hand, you can create a hearty dessert.

Malai Ladoo

  • Author:
  • Recipe Category: Sweets
  • Cuisine: Dessert

Description: The Malai Ladoo Recipe makes sweet Ladoo. The recipe is great for a quick sweet dish. It is also healthy if the intake of Ladoo is in proportion.

Malai Ladoo Recipe

Malai Ladoo Recipe Ingredients:

  • Boiled Milk – 3 ½ cup
  • Condensed Milk – ½ cup
  • Cottage Cheese (Paneer) – 250 grams
  • Cardamom Seeds – ½ tsp.
  • Ghee – 1 tsp. (use patanjali cow ghee)
  • Kewra Essence – 1/8 tsp. (2 drops)
  • Lime Juice – 2 tbsp.
  • Rose Water – 1 tsp.
  • Saffron Threads – 1 pinch
  • Sugar – 3 tbsp.
  • Yellow Color Essence – ¼ tsp. (5 drops)

Note: You can make paneer at home to buy from the store. Condensed milk can be prepared at home.

If the edible rose water is not available then skip adding it. You can crush the cardamom seeds and make it in the fine powder. Add only 2 drops of the Kewra essence for the enhancement of flavors.

Malai Ladoo Recipe Steps:

Pre-Preparation:

  • Mash the paneer: Immerse the paneer in a warm water. Once it softens, crumble it with hands or mash it with masher.

Boil Milk:

  • Transfer it in a bowl.
  • Strain the whey.
  • Cool till it becomes thick.
  • Let the milk curdle entirely.
  • Add lime juice in parts.
  • Now simmer with milk and stir continuously till it reaches the boiling point.
  • In a steamer or a stockpot, heat the condensed milk over the medium flame.

Make Paste:

  • In the mixture or grinder, add the mashed or crumbled paneer with the cooled milk.
  • Sprinkle sugar, saffron thread, rose water and the cardamom seeds.
  • Grind it to form a smooth paste.

Note: Fresh paneer does not need to be soaked in water.  If after the lemon juice, your milk does not curdle then add the lemon juice again. But if the milk starts to curdle then do not add more lemon juice.

The reason we strain off the whey is because after removing it, the sourness of lemon will not be there. Once you have grinded the mixture, check the taste. If you feel the need add the condensed milk.

Preparation:

  • Take a non-stick pan and melt the ghee over the low flame.
  • Transfer the thick paste to the pan and stir well.
  • Now season with the essence.
  • Keeping stirring till the paste becomes thick.
  • It should become one dough, leaving the side edges of the pan.
  • Remove from the flame and place in plate to cool.
  • Once it is warm, knead the dough to make one mass.
  • Form the small round balls, known as “Ladoo”.
  • Take the cupcake liner, and place Ladoo in them.
  • Decorate the top of Ladoo with sliced pistachio.

And the Malai Ladoo are ready to take the bite!

Note: Refrain from keeping dough mixture on flame for long time. Always use the thick-bottomed pan to avoid the Ladoo mixture burning from the bottom.

Additional Information:

  • Calories: 550 calories
  • Total Time: PT20M
  • Serves: 10
  • Date Published:

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The Malai Ladoo is a popular Indian sweet dish, especially for the big celebration like Diwali. It is a tradition to deliver this delicious milk dessert to guest on festivals. The perfectly shaped Malai Ladoo is also known as “Paneer Ladoo”.

This superb sweet dish looks luscious with light orange texture of saffron. The attractive color of Ladoo tempts anyone to taste it once. The fantastic flavors of the rose water and the essence creates wonders of magic in the mouth.

The recipe is extremely easy and simple to follow. It takes basic three ingredients while others supporting items are optional. Give the recipe different variation with your choice of flavors.

Remarks:

  • The Malai Ladoo Recipe requires nearly half an hour to prepare and cook.
  • The measured proportion of ingredients for the recipe makes around 10 ladoo’s. You can increase or decrease the ingredient’s proportion accordingly to the number of people.
  • You can add more condensed milk, milk or sugar for the better taste.
  • To have only white-color, skip using saffron. It adds orange color.
  • To make soft Ladoo, always prefer using homemade paneer.
  • The prepared Ladoo can be kept in air tight container and stored in the fridge. They stay good for at least 4 to 5 days.

Garnishing:

Serve the Ladoo as a sweet dish with a complete meal of Roti, Subzi, Dal and Rice. Garnish the Ladoo with:

  • Powdered Cardamom
  • Chopped Almond
  • Sliced Pistachio
  • Orange Flavor Essence
Quick Tip:
  • If you want sweeter Ladoo, then add more sugar. Similarly, if you do not like much of sweet taste, then add less sugar. Condensed milk is already sweet, so adjust the sugar as per your taste.
  • If you use only the boiled milk, then the Ladoo will not stay edible for longer days.
  • For the balls to roll in round shape, you would require a bit of moisture otherwise, you would not be able to bind the Ladoo.
  • The Ladoo has to be soft and should easily melt as soon as you take the bite.
  • Sprinkle saffron thread over the surface of the Ladoo.
  • If you do not use saffron thread in the mixture of the Ladoo then they will have the plain white colour texture.
  • You can add any colour essence in the Ladoo to make it look colourful.
Time Serving Calories
 20  minutes  9 to 10 people  550 calories

 

The Malai Ladoo Recipe makes sweet and delicious Ladoo. The recipe is great for a quick sweet dish. It is also healthy if the intake of Ladoo is in proportion. It is usually paired with all the different types of North Indian food whether Punjabi subzi or any other dish.

There are various methods of making this recipe. The core ingredient remains the Paneer but you can combine it with Kesar or Malai or Mawa. If you do not have Mawa then you can use the condensed milk with the threads of Saffron. Whichever way you make, whichever ingredient you choose, the only thing to take care is about the consistency and the texture of the Malai Ladoo mixture. It should be creamy, soft and moist. Do not let it become dry otherwise you would not get good taste of Ladoo and nor you would be able to form the round-shape Ladoo. If you love eating Ladoo, then you must definitely the various types of delicious Ladoo’s which are easy and simple to make at home.

This creamy, rich and delicious sweet can be made for various sacred occasions and festivals. You can also Malai Modak from this Malai Ladoo Recipe which is one of the most popular sweet for the festival Ganesh Chaturthi. The only change is in the last step when you are rolling the Ladoo. Prepare the mixture of the Ladoo and then place it in the molds of Modak Shaped. Cook the mixture and let it cool down. Meanwhile grease your molds having the Modak Shape with the oil. Place the mixture in the mold and let it get the shape of the Modak. Give a slight push from the ends and the bottom of the mold to remove the Modak from the mold. Gently remove all the Modak’s one by one. If you love Modak, then you can experiment with the traditional taste and flavors of Modal. Try this extremely delicious and tempting Chocolate Modak for the festival of Ganesh Chaturthi.

Simlar Malai Ladoo, there is another cottage cheese dessert called as Paneer Kheer. This Kheer is a Bengali sweet dish made from paneer and it is as popular as the sweet Sandesh. If you are looking for more paneer recipes then you can check Paneer Butter Masala or Matar Paneer which are the main course Punjabi sabzi. It is every easy to try making the restaurant style paneer tikka masala at home if you have the necessary ingredients. You can even make delicious snacks like Paneer Sandwich or Paneer Bread Roll and have it with your evening tea.

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