Paneer Laddu Recipe (Malai Ladoo)
Easy and delicious paneer ladoo recipe using store-bought or homemade paneer and condensed milk in under 15 minutes.
Servings: 10 ladoos
Ingredients
- 200 g / 7 oz Paneer (store bought or homemade, approx. 2 cups crumbled)
- ¾ cup Sweetened condensed milk (approx. 180 ml / 6 fl oz)
- ¼ cup Boiled milk (approx. 60 ml / 2 fl oz, at room temperature)
- 1 tbsp Sugar (optional, add only if you need extra sweetness)
- 2 pods Cardamom seeds (crushed)
- 2 drops Kewra essence (optional)
- a few strands Saffron threads (kesar, use less for white color)
- 1 tsp Ghee (unmelted)
- 1 tbsp Pistachios (sliced, for garnish)
Instructions
- If using store bought paneer, immerse it in hot water for 10 to 15 minutes till it softens. Then crumble it well using your fingers. If using homemade paneer or chenna, no need to keep in hot water; simply knead with your palm and crumble it.
- Take the crumbled paneer in a mixie jar. To this, add condensed milk, boiled milk, saffron threads and cardamom seeds. Grind it to a smooth, lump-free paste. Check for sweetness and add more condensed milk or sugar if desired.
- In a wide non-stick kadai or pan, take the ground paneer paste and add 1 teaspoon of ghee. Turn on the heat to medium.
- Stir continuously at regular intervals. Keep cooking on medium flame until the mixture thickens and forms a soft, non-sticky mass that leaves the sides of the pan.
- Transfer the mixture to a ghee-greased plate and let it cool until warm to touch. Knead the dough gently to make a smooth mass. Pinch small portions and roll them into smooth, round balls.
- Arrange the ladoos in paper muffin cups or cupcake liners. Decorate each ladoo with a dot of food color (orange or saffron dissolved in drops of water) and garnish with sliced pistachios. Serve and enjoy!
Notes
- My ladoos were slightly yellow in shade as I used saffron threads. Skip it to get white colored ladoos.
- Use 2 drops of kewra essence to get nice flavor.
- Instead of store bought paneer, you can use homemade paneer too. Homemade chenna makes even more soft ladoo.
- If using homemade chenna, knead the chenna well and then grind with condensed milk.
- You can use store bought or homemade condensed milk. You can add more condensed milk based on your taste buds.
- After grinding the mixture, check for taste and add more condensed milk if necessary.
- Do not keep the dough on flame for a long time, ladoo may turn hard. Also remove the dough only after it becomes non-sticky. You can check it by taking a small piece and rolling it into a ball; if you are able to shape it well, remove to a plate.