Malai 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.
Servings12 ladoos
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 Facts
Malai Ladoo Recipe | Paneer Laddu Recipe
Amount Per Serving (25 g)
Calories 104
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 22mg1%
Potassium 62mg2%
Carbohydrates 8g3%
Fiber 0.1g0%
Sugar 7g8%
Protein 4g8%
Vitamin A 39IU1%
Vitamin C 1mg1%
Calcium 127mg13%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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