Malai Ladoo recipe | How to make Malai Ladoo and Modak
Super quick and easy ladoos for special occasions made with Paneer/Chenna and sugar, flavored with cardamom and saffron, garnished with nuts .
About the Recipe
Soft melt in mouth, mildly sweet Malai Ladoo recipe from North India. Looking for an easy and quick homemade Mithai recipe for festivals or special occasion??!!
Make these melt in mouth super delicious Malai Ladoos, a 10 minute easy dessert recipe which are perfect for any festival and you can also have it on days when you are fasting.
Memories
Melt in mouth Malai Ladoo made with fresh Paneer or Indian Cottage Cheese , take me back to my childhood. Me and my sister loved these ladoos and mom used to make these quite often from the home-made paneer. Mom always had these shortcut recipes which were made in jiffy without spending much time in kitchen. As a working mom she had to take care of her job as well as her house on special occasions and with limited house help, she managed everything so beautifully!!
These are a hit at my place especially my kids love these. You can make for your pooja or for festive parties like Raksha Bandhan, Ganesh Chaturthi and Diwali.
Ingredients for Malai Ladoo
Paneer- It is the main ingredient of the Malai Ladoo.I prefer and also suggest using fresh homemade Paneer/Chenna. You can also use store bought block of paneer. If store bought paneer is hard, you can soak it lukewarm water for 5-10 minutes and then crumble it before using it.
Please Note: If you do not have fresh Paneer, you can make it just before making ladoos. Click here for the Homemade Paneer Recipe.It take just 15-20 minutes to make fresh paneer. Strain the water properly through a cheese cloth before making ladoos.
Others- Milk Powder, Ghee, Cardamom Powder, Kesar/Saffron strands and 2 tbsp milk to dissolve kesar.
How to make Malai Ladoo
Soak saffron strands in milk and keep aside.
In a pan heat 2 tsp ghee, add crumbled paneer.
Add milk powder and start cooking the mixture. Saute it on low flame. Take care Chenna doesn't burn.
Add saffron milk and cardamom powder. Cook till all the water in mixture dries completely.
Switch off the flame and keep the mixture to cool.
When the mixture is completely cool add sugar and mix it nicely to smooth mix.
Take small portion of paneer mixture in hand and make a tennis ball sized ladoos. Garnish with finely chopped pistachios or almonds and few saffron strands(optional).
Store in an air-tight container in refrigerator.
How to make Malai Modak
Check a quick video in the recipe card
You can also shape these ladoos in modak for Ganesh Chaturthi. Use modak mold to shape into modaks.
Or, you can also give modak shape with hands.
Tips for perfect Malai Ladoo
- If you do not have fresh Paneer, you can make it just before making ladoos. Click here for the Homemade Paneer Recipe.It take just 15-20 minutes to make fresh paneer. Drain the water properly before making ladoos.
- I use desi Khand to make these Ladoos, you can use any fine sugar(castor sugar) or powdered sugar.
- Cool the mixture completely before adding sugar else the mixture will be sticky and you won't be able to shape ladoo.
Storage and Shelf Life
Malai Ladoos stay good for 2-3 days when refrigerated. If the weather is hot keep it in refrigerator and finish within 2 days.
Suggestions
These ladoos are gluten-free and can be consumed when fasting, offered to Divine for Prasad during Ganesh Chaturthi or Ganpati celebrations or other Pooja occasions. You can also gift these to your loved ones, in beautiful mithai gift boxes with other homemade sweets likes Coconut Ladoos, Chocolate Fudge, Layered Dark and White Chocolate Kalakand.
Check these more quick and easy Ladoo, Modak and Burfi/Fudge Recipes from my blog
Checkout this Collection of Traditional Indian dessert recipes (Kheer, Ladoos, Modaks Halwa and more).. HERE
Recipe Card For Malai Ladoo
Malai Ladoos
Ingredients
- 1 Cup Fresh crumbled Paneer or you can use store bought
- ½ Cup Milk Powder
- ¼ Cup Sugar or as required
- 2 tsp Ghee
- ¼ tsp Cardamom Powder
- 10-12 Saffron strands optional
- 2 tbsp Milk to soak saffron strands
Instructions
- Soak saffron strands in milk and keep aside.10-12 Saffron strands, 2 tbsp Milk
- In a pan heat 2 tsp ghee, add crumbled paneer.2 tsp Ghee, 1 Cup Fresh crumbled Paneer
- Add milk powder and start cooking the mixture. Saute it on low flame. Take care Chenna doesn't burn.½ Cup Milk Powder
- Add saffron milk and cardamom powder. Cook till all the water in mixture dries completely.¼ tsp Cardamom Powder
- Switch off the flame and keep the mixture to cool.
- When the mixture is completely cool add sugar and mix it nicely to smooth mix.¼ Cup Sugar
- Take small portion of paneer mixture in hand and make a tennis ball sized ladoos.
- Garnish with finely chopped pistachios or almonds and few saffron strands(optional).
- Store in an air-tight container in refrigerator.
Video
Notes
Enjoy your festivities with your loved ones and have a happy and auspicious festival time!!
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sangeeta Sethi
Fabulous delicious preparation
Swati
Thank you Sangeeta!!
tastyrecipesfrompooja
Wow! That's an interesting recipe. The laddoos look delicious!
Swati
Thanks Pooja!!
Sandhya
These ladoos look super delicious Swaty!
Swati
Thanks Sandhya!!