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

malai ladoo recipe with step by step photos – easy 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.
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.

paneer ladoo or malai ladoo recipe below:

malai ladoo or paneer ladoo

RECIPE TYPE: sweets

CUISINE: north indian

PREP TIME: 5 mins

COOK TIME: 45 mins

TOTAL TIME: 50 mins

SERVES: 3-4

malai ladoo - two ingredient easy paneer ladoo recipe.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4 cups full fat milk, 1 litre
2.5 tbsp lemon juice or add as required
3 tbsp sugar, powdered or 5 tbsp powdered sugar
½ tsp cardamom powder
1 tsp rose water (optional)
A pinch of saffron strands/kesar
4 to 5 almonds, sliced or chopped for garnish

INSTRUCTIONS

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 ½ 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 ⅓ portion of the whey with the coagulated milk solids.
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 ½ 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 ladoos or small muffin liners or doilies.
garnish with sliced almonds.
keep in a box and refrigerate for a few hours.
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.

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 ½ 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 ⅓ portion of the whey with the coagulated milk solids. you can use the whey for making chapatis, bread or in curries/gravies.

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

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.

9. grind to a fine powder.

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.

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

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.

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.

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

15. slice or chop 4 to 5 almonds.

16. here is the malai ladoo mixture after cooling.

17. add the powdered sugar. mix well.

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.