Malai Laddu Recipe (Malai Ladoo)
This homemade malai laddu recipe makes soft, creamy laddus that are full of milky sweetness with a gentle hint of cardamom and kewra. Made with paneer and sweetened condensed milk, they come together in about 20 minutes and make a delicious addition to your Diwali sweets platter.
I adapted this malai laddoo recipe from the Nestle Milkmaid version, using store-bought fresh paneer to keep things simple. The key is to grate and knead the paneer until smooth before cooking. Once the condensed milk and paneer mixture thickens, all that’s left is to shape it into little laddus!
Looking for more Indian sweets recipes with condensed milk? Then try my easy kalakand recipe, saffron cardamom baked yogurt, and besan burfi with condensed milk.
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Why You'll Love This Recipe
- 2 main ingredients. Sweetened condensed milk and paneer are all you need for the base!
- Ready in 20 minutes. This malai laddu recipe is so simple, and the laddus come together quickly with no complicated steps.
- Soft and creamy. Each bite has a smooth, melt-in-the-mouth texture.
- A lovely festive sweet. Cardamom and kewra give these malai ladoos a delicate flavor that’s perfect for Diwali festivities.
- Easy to make at home. No need to make chhena / paneer from scratch. Keep it easy and use fresh store-bought paneer and a can of condensed milk.
Recipe Ingredients
Paneer: Use fresh store-bought or homemade paneer for this malai ladoo recipe. I don’t recommend packaged paneer for this recipe as it's drier and harder than the fresh one. If you have extra paneer, try my easy chena murki recipe!
Sweetened condensed milk: This adds sweetness and gives the laddus their creamy, milky flavor. Use store-bought or homemade condensed milk.
Cardamom: Adds a warm, fragrant flavor that goes so well with the milkiness of the malai laddus.
Kewra water: This is optional. It adds a gentle floral aroma to these laddus.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Malai Laddu
Recipe Video
Step-By-Step Instructions
Step 1: Grate paneer. Knead with hands until completely mashed and smooth (about 2 to 3 minutes).
Step 2: Add the mashed paneer and condensed milk to a heavy-bottomed pan or kadai.
Step 3: Mix well and cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan. This can take about 10-12 minutes.
Step 4: Mix well and cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan. This can take about 10-12 minutes.
Step 5: Remove the malai laddu mixture from the heat. Add cardamom powder and a few drops of kewra water. Mix well.
Step 6: Transfer the mixture to a plate or a wide bowl. Let it cool a bit. Once the mixture is cool enough to handle, knead it lightly for 1-2 minutes.
Step 7: Â Take a small portion of the dough and roll it into a ball. Repeat with the rest of the dough.
Step 8: Place on a serving platter, decorate with silver foil, and sprinkle cardamom powder and chopped pistachios.
Top Tips
- Keep stirring the condensed milk and paneer mixture to prevent it from sticking to the bottom of the pan.
- Use fresh paneer, store-bought or homemade. I don’t recommend packaged paneer for this recipe.
- Grate the paneer and knead it well before cooking to break up any hard lumps and help achieve a creamy texture.
- Grease your palms with a little ghee to make shaping the malai ke laddoos easier.
- If you want a very smooth texture, you can grind the cooked mixture briefly in a food processor.
- Since these ladoos are milk-based and perishable, store them in the refrigerator in an airtight container and consume within 3 days.Â
Recipe FAQs
Can I use packaged paneer to make malai laddu?
 I don’t recommend it. Packaged paneer is drier and firmer, which can leave hard bits in the mixture. Fresh paneer, either store-bought (from a local dairy or sweet shop) or homemade, is the best for this recipe.
How long do malai laddus last?
Eat them within 3 days, stored in an airtight container in the refrigerator.
Why are my malai laddus grainy?
It's okay for the malai laddus to be a bit grainy. If you want a super smooth texture, briefly grind the cooked mixture in a food processor.
More Diwali Mithai Recipes You'll Love
Recipe
Malai Laddu Recipe (Malai Ladoo)
Ingredients
- 3 cups Fresh paneer, grated
- 1 1/3 cups Sweetened condensed milk
- 1 tsp Cardamom powder
- 1/4 tsp Kewra water Optional
- 1 tsp Ghee, for rolling the laddus Optional
Garnish (Optional)
- Finely chopped pistachios
- Cardamom powder
- Silver foil / Vark
Instructions
- Mash the grated paneer with your hands until smooth.
- Add the mashed paneer and condensed milk to a heavy-bottomed pan or kadai.
- Mix well and cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan. This can take about 10-12 minutes.
- Once the mixture is thickened, take it off the heat and mix in the cardamom powder and kewra essence.
- Transfer the mixture to a plate or a wide bowl. Let it cool a bit.
- Once the mixture is cool enough to handle, knead it lightly for 1-2 minutes.If the mixture feels too grainy, you can grind it in a food processor to make it smooth.
- Take a small portion of the dough and roll it into a ball. Repeat with the rest of the dough. Grease your hands lightly with ghee, this will help roll the laddus easily.
- Place on a serving platter, decorate with silver foil, and sprinkle cardamom powder and chopped pistachios on top.
- Serve the laddus and enjoy!
Video
Notes
- Keep stirring the condensed milk and paneer mixture to prevent it from sticking to the bottom of the pan.
- Use fresh paneer, store-bought or homemade. I don’t recommend packaged paneer for this recipe.
- Grate the paneer and knead it well before cooking to break up any hard lumps and help achieve a creamy texture.
- Grease your palms with a little ghee to make shaping the malai ke laddoos easier.
- If you want a very smooth texture, you can grind the cooked mixture briefly in a food processor.
- Since these ladoos are milk-based and perishable, store them in the refrigerator in an airtight container and consume within 3 days.Â
