Malai Ladoo, How To Make Malai Ladoo Recipe, Malai Laddu Recipe

Malai LadooMalai Ladoo is a soft and delicious Indian sweet. Main ingredients used in this recipe are paneer and condensed milk. This recipe is one of the popular North Indian sweets.

These sweets taste good when served fresh. I suggest you store them in a container box and refrigerate before serving. Although it’s shelf-life is less, you can increase its shelf-life by storing in the refrigerator.

There are two variations of making Malai Laddu Recipe. One is by using condensed milk and paneer and other is making our own malai out of milk. All we need to do is bring milk to a thick boil and add lemon so it breaks. Then make excess water evaporate and add sugar to it. For essence you add cardamom powder and remaining molding into shape can be followed as mentioned in this recipe.

You may also like to check other dessert recipesSweet Boondi recipe, chandrakala sweet, mysore pak, raabdi recipe, khoya rolls and mava barfi.

Malai Ladoo, How To Make Malai Ladoo Recipe, Malai Laddu Recipe

Malai Ladoo is a soft and delicious Indian homemade sweet which gets melted in the mouth.

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 Small Container
Calories 126 kcal
Author Rambabu Uppada

Ingredients

Ingredients for Malai Ladoo Recipe:

  • Condensed Milk – 300 gms.
  • Kewra essence – 3 drops
  • Yellow color – A pinch
  • Paneer cottage cheese – 300 gms.
  • Sugar powdered – 200 gms.
  • Pista finely grated – 2 tbsp.
  • Ghee – 1 tbsp.

Instructions

How to Make Malai Ladoo Recipe:

  1. Mash paneer and make it look powdered.
  2. On the other hand heat ghee on a non-stick pan.
  3. Add paneer and condensed milk and cook on low flame.

Tip: Although I have not mentioned you can add cardamom powder at this point to have a nice aroma.

  1. Stir continuously until you get the thick mixture.

Tip: Although you find thick batter type, you can remove from the flame once you notice there is no more moisture left. Once ghee present in mix oozes out, off the flame. As it cools, it becomes thick.

  1. Add color and essence. Remove from flame.
  2. Mix well and once the mixture cools start doing round balls.
  3. Once Malai Ladoo is done, stick chopped pistachio on top and store in an airtight container.

Tip: Malai Laddu's can be kept fresh for at least 10 days if you refrigerate in airtight container.

    Rambabu Uppada

    I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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