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

two ingredients easy malai ladoo recipe.
4.75 from 4 votes

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

malai ladoo recipe, 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.

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

few more ladoo recipes for you!

malai laddu

4.75 from 4 votes
Prep Time:5 mins
Cook Time:45 mins
Total Time:50 mins
two ingredients easy malai ladoo recipe.
malai ladoo recipe, paneer ladoo recipe
Course:sweets
Cuisine:north indian
Servings:8 ladoo
Calories:96

INGREDIENTS FOR malai laddu

(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 malai laddu

making chenna for malai ladoo

  • add 1 litre (4 cups) full fat milk in a thick bottomed pan.
  • on a low to medium flame simmer the milk till it comes to a boil.
  • 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.
  • 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.
  • after the milk has curdled simmer for 2 minutes more.
  • then strain the whey and just keep 1/3 portion of the whey with the coagulated milk solids.

making malai ladoo

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

making malai ladoo

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 laddu. for some reason, if you are not able to shape the laddu, 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 malai ladoo 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 laddu as a sweet.

malai ladoo recipe, paneer ladoo recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

  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.

    • 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.

  2. 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 !

  3. 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 ?

  4. Hi,

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

  5. 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 ???

  6. 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

  7. 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…

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