Malai laddu is a madly simple, super easy ladoo recipe that takes no more than 20 minutes from start to finish and needs just 2 ingredients. Of all the recipes for Indian desserts, this is the one you literally can’t go wrong with!
WHAT ARE MALAI KE LADOO?
Malai ke laddoo, also known as Malai Ladoo, is a popular, delightful, and creamy Indian dessert enjoyed during festivals, special occasions, or as a sweet treat anytime. It’s traditionally made with malai (milk cream), chhena (cottage cheese), and sugar and flavored with nuts, spices, and aromatics.
I decided to adapt Nestle Milkmaid’s easy malai laddoo recipe and do away with the hard work. So, my laddus are made by opening a can of condensed milk and mixing it with store-bought paneer!
The round sweets were rich with that lovely grainy texture that melts in the mouth and are a universal favorite among my sweet tooth-bestowed family.
WHY YOU NEED TO TRY MALAI LADOO
The simplest, quickest, yummiest recipe for laddu.
Devoured by kids and adults alike.
Great for gifting, the Diwali dessert table, or anytime the sweet craving hits.
The recipe can be easily halved or doubled (just follow my measurements).
HOW TO MAKE MALAI LADDU?
Step 1: Grate paneer. Knead with hands until completely mashed and smooth (about 2 to 3 minutes).
Step 2: In a thick-bottomed pan (kadhai), cook the smoothened paneer with condensed milk on low heat.
Step 3: Continue to cook till the mixture starts to come together.
Step 4: Cook until the mixture thickens further and starts to leave the sides of the pan. It should hold form and have a soft dough-like consistency.
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 to a plate or wide bowl and allow it to cool slightly.
Step 7: As soon as you can handle it comfortably with your hands, knead it lightly for 1-2 minutes.
Step 8: Take a tablespoon worth of the mixture and shape the laddoos.
Final step: Spruce up with silver leaf (vark) and a hint of cardamom powder. Completely optional but just because I love it, I added a dusting of chopped pistachios.
VARIATIONS OF THE MILK LADOO RECIPE
Paneer: Fresh store-bought paneer is a time saver, especially when you are elbow-deep in Diwali ladoo recipes. You can, of course, use homemade paneer.
Spices: Generally, people make kesar malai laddu. I didn’t put any saffron. My choice of aromatics was kewra and cardamom. You can leave out both and stick to kesar.
Simply soak a few strands of saffron in warm milk and add it to the laddo mixture. A dash of rose syrup or water, mixed right at the end, would be fantastic with this recipe.
Vegan-ize the recipe: Substitute the two ingredients with vegan ricotta and coconut condensed milk.
MY NOTES ON EASY LADOO RECIPE
- The trick is to keep stirring the mixture to prevent it from sticking to the bottom of the pan.
- Grease your palms with a little ghee to make shaping the malai ke laddo easier.
- If you want a very smooth texture, you can grind the cooked mixture briefly in a food processor.
- Since it’s a milk-based recipe, it’s perishable. I’d advise consuming it within 3 days. And it should be stored in the refrigerator in an airtight container.
- Can you freeze malai laddus? Yes, yes, you can! For about 2 months. Place on a tray, freeze, and then transfer into a container.
INDIAN SWEET RECIPES YOU’LL LOVE
Half the joy of cooking is sharing it with others. That's why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the Malai Laddu as much as we do!
Easy Homemade Malai Laddu
- 500 gms / 3 cups Paneer, grated
- 400 gms / 1 1/3 cups Sweetened condensed milk
- 1 tsp Cardamom powder
- 1/4 tsp Kewra essence Optional
- Finely chopped pistachios
- Cardamom powder
- Silver foil / Vark
- 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 and decorate with silver foil, sprinkle the cardamom powder and chopped pistachios lightly.
- Serve the laddus and enjoy!