Malai Laddu Recipe | Paneer Laddu Recipe

Malai Laddu is a soft, melt-in-the-mouth dessert made using cottage cheese and condensed milk as main ingredients. It has delicious taste and smooth texture with the essence of cardamom and rose which makes it very special. These laddus are quick to make and require only a few ingredients from the pantry.

This dessert is often made for family gatherings or when we want to make something delicious but simple and easy to make. The texture is so soft and light that it melts away as soon as you eat a piece. The taste of natural milk mixed with saffron gives a mild sweetness which feels very comforting. This is one of those sweets that even beginners can try.

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About Malai Laddu

Malai Laddu is one of the simplest milk sweets that gives all the festive flavor without much effort. It is made using fresh cottage cheese which is mixed with condensed milk and cooked until it becomes thick and dough-like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and this sweet has exactly the same feel. It is soft, creamy and very tasty even when eaten in small quantities. The condensed milk adds sweetness and richness while the saffron gives the golden color and aroma. Some people add milk powder or coconut pieces for flavour, but honestly the original version tastes the best.

If you want to make a quick sweet without deep frying or sugar syrup then Malai Laddu is perfect. It is prepared in a pan and remains good for a few days in the refrigerator. You can also flavor it with kewra water or omit the essence completely.

I usually make this when I have some leftover paneer. This is my quick sweet recipe that never goes bad. Even children like it because of its mild sweetness and mild taste.

Malai Laddu Ingredients

• Cheese – I used fresh homemade paneer, it gives nice soft texture to the laddu. You can also use the store one, just soak it in warm water for a few minutes before grinding.
• condensed milk – Gives sweetness and creamy feeling. This helps bind everything together well, so there’s no need to add extra sugar.
• Ghee – I just used a little bit for lubrication and flavor. If you are using non-stick you can skip it but ghee always gives a nice aroma.
• pistachio – I used it for garnish and crunch. Almonds or cashews also work.
• cardamom powder -For mild aroma and taste. If it is not there then a few drops of cardamom essence will also do the trick.
• rose essence – I add a few drops for a floral scent, but you can leave it out if you don’t like it.
• Saffron -Gives beautiful golden color and taste. If not available, a small pinch of turmeric can be used but the taste will change.

Why does this recipe work

• It’s a simple recipe with just a few ingredients.
• It has a soft creamy texture whose taste is rich and soft.
• It is made in a single pan, without sugar syrup or frying.
• You can make it in advance and store it for a few days, which is perfect for small parties.
• This is a perfect dessert for beginners, always gives great results.

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How to make Malai Laddu step by step

1. Take cottage cheese, mash it well with hands and keep aside. chop the pistachios

2.Add crumbled paneer to mixer jar, add condensed milk and saffron.

3. Grind it and make a fine paste, it will be creamy but its texture will be a little rough when touched and seen. Now grease the pan with ghee. If you use nonstick pan then there is no need to apply grease.

4. Add the paste and start cooking on low flame. It will start thickening within a few minutes. Keep stirring continuously.

5. Keep cooking it till it thickens, it will start rolling and taking the texture like below.

6.When it starts leaving the sides of the pan, add rose essence, cardamom powder and mix quickly. Press a small portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, but will still be moist. Let it cool for some time. While it is still hot, make small balls. At this stage it will be moist but will harden after cooling.

8. Dip each ball in the dry fruit mixture and place on a plate.

Cool and store in an airtight container.

Expert Tips

• Cheese – I use soft and fresh cheese for best results. If the cheese seems a little dry or hard, I soak it in warm water for a few minutes before adding, this softens it further.
• cooking consistency Cook the mixture on low flame until it starts leaving the sides of the pan but still looks slightly wet. Do not overcook it, otherwise the laddu will become a little hard when it cools down.
• sweetness level – Condensed milk gives enough sweetness in itself, but if you prefer a sweeter taste, you can sprinkle some sugar while cooking.
• taste difference – You can customize with flavors. For more aroma, soak a few drops of kewra essence or saffron in hot milk and mix.
• shaping – I make laddus only when the mixture is hot so that it can be rolled easily. If it seems sticky then apply a few drops of ghee on your hands while rolling it.

serving and storage

Serve Malai Laddu as a soft creamy dessert after meals or along with other sweets during festive times. It also tastes good with evening tea or when you want something milky. Keep them in an airtight container in the refrigerator; they remain good for 3 to 4 days. Bring them to room temperature before eating so the texture becomes soft again.

general questions and answers

1.Can I use store bought paneer?

Yes, soak it in warm water before using so that it becomes soft and mixed well.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but the taste is still good.

3. Why did my laddu become a little hard?

This happens when you cook a little too much. Next time switch off first when the mixture is still wet.

4.Can I use milk instead of condensed milk?

Yes, but then the shelf life gets reduced. You can also use half milk and half condensed milk.

5.Can I store for longer periods?

You can refrigerate these for only up to 4 days. Since it contains milk, do not keep it out for too long.

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