Malai Laddu Recipe | Malai Ladoo

malai laddu recipe

Malai Laddu Recipe: A rich and creamy ladoo made with evaporated milk solids or semi-solid paneer It is simple to prepare and does not require any complicated ingredients. It is ideal for festival seasons or any occasion to be shared with friends and family.

Sweets and dessert recipes are an important part of Indian cuisine, and they are especially prepared for auspicious occasions. It is commonly made from milk and nut-based sweets and desserts. Malai ladoo or milk ladoo made from milk solids or indian cottage cheese is one such easy and simple recipe.

The recipe for malai ladoo is extremely simple, requiring only a few ingredients. However, this recipe is time consuming and may require a lot of patience to achieve the desired results. As a result, I’ve posted a shortened version of this recipe that uses instant khoya mixed with paneer. I used milk powder combined with milk, cream, and ghee to make instant khoya. The end result should be identical, with less complication when shaping it. The flavour and texture are similar to milk peda or kalakand, but it has its own distinct flavour and texture.

In addition, some important and simple tips and suggestions for making a perfect and creamy malai ladoo recipe. First, I made homemade paneer by curdling fresh cow’s milk, which results in a moist ladoo recipe. You can also use store-bought paneer, but make sure it’s fresh and moist. Second, I skipped the extra dry fruits and made it with just paneer and khoya. Finely chopped cashews, almonds, and pista can be added. Finally, if stored in a dry and airtight container, these ladoos can be kept for a couple of days.

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malai laddu recipe

Malai Laddu Recipe

Manita
Step-by-step instructions for making Malai ladoo. With only two main ingredients, you can make a delicious malai ladoo or paneer ladoo. Malai ladoo is a rich India Mithai that is perfect for festivals and celebrations. You can make these delicious and melt-in-your-mouth malai ladoos in 10 minutes for Navratri, Diwali, and other festivals. These paneer ladoos also make a wonderful edible gift for friends and family.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course sweet
Cuisine Indian
Servings 12 laddu

Ingredients
  

To paneer:

  • 2 litre  milk   (full cream)
  • 2 tbsp  lemon juice

For khova / mava:

Other ingredients:

  • 3/4 cup  condensed milk / milkmaid
  • 1/4 tsp  cardamom powder

Instructions
 

Step-by-step instructions for making malai laddu:

    Preparation of paneer:

    • First, make paneer by heating 2 litres of milk.
    • When the milk begins to boil, add 2 tbsp lemon juice. You can also add curd or vinegar.
    • On medium heat, stir constantly until the milk curdles.
    • Feel free to add more lemon juice or curd/vinegar to completely separate the milk and water.
    • Drain the curdled milk in a colander lined with a cloth. Because leftover water is very nutritious, you can use it to make soup or knead dough.
    • To remove the sourness from the lemon juice, rinse the curdled milk with fresh water.
    • Squeeze out all of the water. Take care because the curdled milk will be extremely hot.
    • Rest for 10 minutes, or until all of the water has been drained.

    Quick khova preparation:

    • Meanwhile, heat 1/2 tsp ghee, 1/4 cup milk, and 1/4 cup cream to make mava.
    • Stir thoroughly to ensure that the butter and milk are well combined.
    • Now stir in 3/4 cup full cream milk powder.
    • Stir continuously while keeping the flame low.
    • The liquid begins to thicken.
    • The mixture begins to separate from the pan after 5 minutes.
    • Continue to mix until a lump forms. Finally, instant khoya is complete.

    Preparation of malai ladoo:

    • To begin, crumble the paneer. Store-bought paneer can also be grated.
    • Mix the crumbled paneer into the prepared khova.
    • Mash and mix until the mixture is smooth.
    • Now stir in 3/4 cup condensed milk. Because condensed milk is sweet, no additional sugar is required.
    • Stir the mixture until it is completely thickened.
    • Continue to stir until the mixture begins to separate from the pan and hold its shape.
    • Add 1/4 teaspoon cardamom powder and mix well.
    • After 5 minutes, begin preparing small ball sized balls.
    • Finally, refrigerate the malai ladoo recipe for a week.
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    Notes:

    • To begin, if you’re making instant malai ladoo, use store-bought paneer and mava.
    • Adding condensed milk also makes ladoo richer and creamier.
    • In order to have a crunchy bite, add dry fruits of your choice.
    • Finally, saffron can be added to the malai ladoo recipe.

    FAQ’s

    What can Malai be used for?

    Desserts from Malai. Malai is a common ingredient in our kitchen, and if you collect it every day, you’ll have a bowlful within a week.

    Is it good to eat malai?

    Malai was once thought to be a dangerous milk byproduct that should be avoided. This milk by-product is full of nutrients that are good for the body and skin, thanks to the skin care industry and medical science.

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