malai ladoo recipe, how to make paneer ladoo | malai ladoo recipe

4.75 from 4 votes

malai ladoo recipe with step by step photos – easy and delicious two ingredient malai or paneer ladoo recipe.

malai ladoo is a popular sweet from the north indian cuisine. i had jotted down this recipe many many years back in my journal. so made these laddus and they were good.

malai ladoo recipe, paneer ladoo recipe

the taste and texture of the ladoos is more like sandesh. this recipe just uses milk and sugar. you can add flavorings of your choice like cardamom powder, saffron, rose water or kewra water (pandanus extract).

these malai ladoos stay good for 4 to 5 days in the fridge. this recipe makes for 8 to 9 ladoos. you can easily double or triple the ingredients. i have not made the ladoos very sweet. its just sweet. for a more sweet taste do add more sugar.

if you are looking for more paneer recipes then do check kadai paneer, paneer makhanipalak paneer, paneer makhanwala and paneer butter masala recipe.

paneer ladoo or malai ladoo recipe below:

malai ladoo recipe, paneer ladoo recipe
4.75 from 4 votes

malai ladoo recipe | paneer ladoo recipe

malai ladoo recipe - two ingredient easy paneer ladoo recipe.
course sweets
cuisine north indian
prep time 5 minutes
cook time 45 minutes
total time 50 minutes
servings 8 ladoos
rough calories per serving 96 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 4 cups full fat milk or 1 litre full fat milk
  • 2.5 tablespoon lemon juice or add as required
  • 3 tablespoon sugar, powdered or 5 tablespoon powdered sugar
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 1 teaspoon rose water (optional)
  • 1 pinch saffron strands (kesar)
  • 4 to 5 almonds (badam) - sliced or chopped for garnish

how to make recipe

making chenna for malai ladoo:

  1. add 1 litre (4 cups) full fat milk in a thick bottomed pan.
  2. on a low to medium flame simmer the milk till it comes to a boil.
  3. now add lemon juice to the milk in parts. first add 1 tbsp and stir. if the milk curdles, then no need to add more lemon juice. if the milk does not curdle, then add 1/2 to 1 tbsp more and stir again.
  4. the entire milk should curdle. depending on the quality of milk you may need to add more or less. keep the lemon juice ready with you. i added 2.5 tbsp lemon juice.
  5. after the milk has curdled simmer for 2 minutes more.
  6. then strain the whey and just keep 1/3 portion of the whey with the coagulated milk solids.

making malai ladoo:

  1. on a low flame keep on simmering the mixture. stir at intervals.
  2. meanwhile, take 3 tbsp sugar in a small grinder.
  3. grind to a fine powder.
  4. simmer till all all the whey dries up. switch off the flame.
  5. then add 1/2 tsp cardamom powder, a few strands of saffron and rose water.
  6. mix well and allow the mixture to cool completely.
  7. slice or chop 4 to 5 almonds.
  8. add the powdered sugar. mix well.
  9. spread a bit of ghee in your palms. take a small or medium portion and shape into ladoos.
  10. place the ladoos or small muffin liners or doilies.
  11. garnish with sliced almonds.
  12. keep in a box and refrigerate for a few hours.
  13. serve malai ladoo as a sweet.

lets start step by step paneer ladoo recipe:

1. add 1 litre (4 cups) full cream milk in a thick bottomed pan.

milk for malai ladoo recipe

2. on a low to medium flame simmer the milk till it comes to a boil.

simmer milk for malai ladoo recipe

3. now add lemon juice to the milk in parts. first add 1 tbsp and stir. if the milk curdles, then no need to add more lemon juice. if the milk does not curdle, then add ½ to 1 tbsp more and stir again.

lemon juice for malai ladoo recipe

4. the entire milk should curdle. depending on the quality of milk you may need to add more or less. keep the lemon juice ready with you. i added 2.5 tbsp lemon juice.

making malai ladoo recipe

5. after the milk has curdled simmer for 2 minutes more.

making malai ladoo recipe

6. then strain the whey and just keep ⅓ portion of the whey with the coagulated milk solids. you can use the whey for making chapatis, bread or in curries/gravies.

whey for malai ladoo recipe

7. on a low flame keep on simmering the mixture. stir at intervals.

preparing malai ladoo recipe

8. meanwhile, take 3 tbsp sugar in a small grinder. this much amount of sugar makes the ladoos just sweet. for more sweetness, you can increase the sugar from ½ to 1 tbsp more. if using powdered sugar, then use 4 to 5 tbsp powdered sugar.

sugar for malai ladoo recipe

9. grind to a fine powder.

sugar for paneer ladoo recipe

10. as you see in the pics, there is still some whey in the chenna mixture. stir at intervals and simmer till all the whey dries up. there should be not even a bit of whey.

making paneer ladoo recipe

11. keep on stirring at intervals and below you see some whey.

making paneer ladoo recipe

12. stir and simmer till all the whey evaporates. switch off the flame. if there is a little whey or moisture, it will seep down from the ladoos.

making paneer ladoo recipe

13. then add ½ tsp cardamom powder, a few strands of saffron and rose water. you can add either one of them or even two of them in a combination.

saffron for paneer ladoo recipe

14. mix well and allow the mixture to cool completely.

making paneer ladoo recipe

15. slice or chop 4 to 5 almonds.

almonds for paneer ladoo recipe

16. here is the malai ladoo mixture after cooling.

malai ladoo mixture

17. add the powdered sugar. mix well.

sugar for malai ladoo recipe

18. apply some ghee in your hands. take a small or medium portion from the paneer mixture and shape into ladoos. for some reason if you are not able to shape the ladoos, then spoon all the mixture in a tray or plate. shape it neatly from the sides. flatten evenly the top with a spoon and sprinkle the chopped almonds from top. allow it to set in the fridge.

malai ladoo, paneer ladoo

18. place the ladoos or small muffin liners or doilies.

malai ladoo recipe, paneer ladoo recipe

19. garnish with sliced almonds.

malai ladoo recipe, paneer ladoo recipe

20. keep in a box and refrigerate for a few hours.

malai ladoo recipe, paneer ladoo recipe

21. serve malai ladoo as a sweet.

malai ladoo recipe, paneer ladoo recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



28 thoughts on “malai ladoo recipe, how to make paneer ladoo | malai ladoo recipe

  1. For how many days do we preserve malai laddoo without fridge because I want to take it in a two days journey. 🤔🤔

    • malai laddoo will need fridge. without fridge, they will spoil in some hours. these cannot be taken for a journey if just packed in a box. you will need a cold box to take them on a journey.

  2. thank you. will try again smtime.. and let u know!!

    • welcome archana.

  3. everything looked exactly like ur pics… but I cudnt roll the ladoo…. did it go too dry?

    • archana, could be. a bit of moisture is required to roll the ladoos. what you can do is just grind the mixture in a mixie, like we do for sandesh. remove and make balls. hope this helps.

  4. So easy to learn tasty dishes

    • thankyou ashwitha 🙂

  5. Hi,
    First, I just want to say that I LOVE YOUR RECIPES.
    They are very easy to do and sooooo tasty.
    I live in India, but I live in India. I never cooked indian food before, so your recipes are such a delight and so useful as my husband is indian and eat only indian food.
    So, I am grateful to you !
    For this recipe, I couldn’t make ball shapes even with the help of a spoon. I had the idea of adding besan flour, but it ruined the taste.
    May you help me by telling me what I did wrong, I followed the recipe, but I must have done a mistake at one point of time and I dont know which one.

    • thanks. in this recipe, a bit of moisture should be there. since the moisture acts as a cohesive factor in binding the ladoos. if the mixture becomes dry, then you cannot bind the ladoos. there is a fine balance in the moisture required. extra moisture seeps from the ladoos. so when cooking, just take a small tiny portion and let it come down to a temperature where you can make a ball from it. if you can make a ball from it, then the you can easily make the ladoos from the rest of the mixture, when it cools down. besan should not be added.

      • Thank you for your quick reply.
        I just notice that I wrote, I live in India, but I live in India. *I live in India, but I am from Canada.
        For the recipe, I think you got it right, I let the mixture cool down too much, it was quite dry.
        Thank you so much, I will try them again !
        and thank you again for this wonderful website, the pictures, the recipes, you are a blessing !
        Very nice work !

        • welcome dominic 🙂 pleased to know this and thankyou for your kind words.

  6. hello, nice recipe. i wiill try this recipe soon as possible. so intructoions are awesome for bigginers. i like to request a sweet recipe from you. can you please post soan papdi recipe ?

    • thanks zeeshma. glad to know this. i still have to perfect the recipe of soan papdi.

  7. Hi,

    You are a genious 🙂
    All ur recipies are excellent.
    I am glad that u post such excellent recipies. Please keep posting ur recipies.

    • Please post some jain recipes also .
      Thanks:)

      • Will do.

    • Thanks a lot Nileema.

  8. Hi dassana, i want to know that which rose water is gud for this ,i mean the dabur gulabari rose water which we apply on our face is ok ???

    • suman, not this one. it should be edible and use for cooking purpose. if you don’t get it in a shop then avoid adding it. just cardamom powder is enough.

  9. Hi.. Made these ladoos today n it was awsome…. Now it will be my signature dish 🙂 will make it in raksha bandhan thank u so much

    • welcome jaya. glad to know this.

  10. Can I make this laddoo’s with ready made paneer?

  11. Excellent recipe. Turned out well except that I could not roll it into a ladoo. could it be due to some moisture left? But it is yumm…

    • thanks mansi. yes it could be because of some moisture left.

  12. hi mam, is there no need to wash the paneer to remove the sour taste of lemon ?

    • no need shuchi, when you remove the whey then the sourness of lemon also goes away.

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