Easy Homemade Malai Laddu Recipe

Introduction

Malai Laddu is a rich and creamy Indian sweet made with paneer and condensed milk. Its soft texture and delicate flavors make it a perfect treat for festive occasions or a delightful dessert after meals.

Ingredients

• 3 cups paneer, grated
• 1 1/3 cups sweetened condensed milk
• 1 tsp cardamom powder
• 1/4 tsp kewra essence (optional)
• Finely chopped pistachios for garnish
• Additional cardamom powder for sprinkling
• Silver foil (vark) for decoration

Instructions

1. Step 1: Mash the grated paneer with your hands until smooth and well combined.
2. Step 2: In a heavy-bottomed pan or kadai, add the mashed paneer and sweetened condensed milk. Mix well.
3. Step 3: Cook the mixture on low heat, stirring continuously for about 10–12 minutes until it thickens and starts leaving the sides of the pan.
4. Step 4: Remove from heat and stir in the cardamom powder and kewra essence if using.
5. Step 5: Transfer the mixture to a plate or wide bowl and let it cool slightly.
6. Step 6: Once cool enough to handle, knead the mixture lightly for 1–2 minutes. If it feels too grainy, pulse briefly in a food processor to smooth it out.
7. Step 7: Grease your hands lightly with ghee, then take small portions of the mixture and roll them into smooth balls to form laddus.
8. Step 8: Place the laddus on a serving platter. Decorate with silver foil, a sprinkle of cardamom powder, and chopped pistachios.
9. Step 9: Serve the malai laddus fresh and enjoy!

Tips & Variations

• Use fresh, soft paneer for the best texture and flavor in your laddus.
• If you prefer a nutty crunch, add toasted chopped nuts like almonds or cashews along with pistachios.
• Kewra essence adds a floral aroma; substitute with rose water if desired.
• Rolling your hands in a little ghee helps prevent sticking and gives a smooth finish to the laddus.

Storage

Store malai laddus in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Bring to room temperature before serving to enjoy their soft texture. Avoid freezing as it can affect the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paneer for malai laddu?

Yes, you can use store-bought paneer. Just make sure it is fresh and soft for the best results. You may want to grate and mash it thoroughly to achieve a smooth texture.

What can I substitute for kewra essence?

If you don’t have kewra essence, rose water is an excellent substitute that provides a similar floral fragrance. You can also omit it if you prefer a milder flavor.

Easy Homemade Malai Laddu Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Easy Homemade Malai Laddu is a delightful Indian sweet made with grated paneer, sweetened condensed milk, and aromatic cardamom, offering a rich and creamy texture. These laddus are quick to prepare, cooked on the stovetop until thickened, then shaped into bite-sized balls and garnished with pistachios and silver foil for an elegant finish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 20 laddus 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups Paneer, grated
• 1 1/3 cups Sweetened condensed milk
• 1 tsp Cardamom powder
• 1/4 tsp Kewra essence (Optional)

For Garnishing

• Finely chopped pistachios
• Cardamom powder (for sprinkling)
• Silver foil / Vark
• Ghee, for greasing hands

Instructions

1. Mash Paneer: Using your hands, mash the grated paneer until it becomes smooth and soft, ensuring there are no lumps for a creamy texture.
2. Combine Ingredients: Add the mashed paneer and sweetened condensed milk to a heavy-bottomed pan or kadai. Mix thoroughly to combine.
3. Cook Mixture: Place the pan on low heat and cook the mixture, stirring continuously to prevent sticking. Continue until the mixture thickens and starts to leave the sides of the pan, about 10-12 minutes.
4. Add Flavorings: Remove the pan from heat and quickly mix in the cardamom powder and kewra essence if using, to infuse the mixture with aromatic flavors.
5. Cool Mixture: Transfer the thickened mixture to a plate or wide bowl and let it cool slightly until it is warm enough to handle comfortably.
6. Knead Dough: Lightly knead the mixture for 1-2 minutes to make it smooth. If the texture feels grainy, process it in a food processor for a finer consistency.
7. Shape Laddus: Grease your hands lightly with ghee to prevent sticking. Take small portions of the dough and roll them into round balls evenly.
8. Garnish: Place the prepared laddus on a serving platter. Decorate each laddu with a piece of silver foil, sprinkle some cardamom powder, and finely chopped pistachios for an appealing look and extra flavor.
9. Serve: Serve the malai laddus at room temperature and enjoy this rich, creamy Indian sweet treat.

Notes

• Use fresh paneer for the best texture and flavor.
• Constant stirring during cooking prevents the milk mixture from burning or sticking to the pan.
• The kewra essence is optional but adds a unique floral note to the laddus.
• If the mixture feels too crumbly, adding a little warm milk while kneading can help bind it better.
• Store the laddus in an airtight container at room temperature or refrigerate for up to 3 days.

Keywords: Malai Laddu, Indian sweets, paneer dessert, cardamom laddus, easy Indian dessert, condensed milk sweets