Malai Ladoo

Malai Ladoo or Paneer Ladoo is a creamy, delicious, and melt-in-mouth sweet made with just a few basic ingredients. Great for Diwali, Holi.

Recipe Source Link:https://www.mygingergarlickitchen.com/malai-ladoo/

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RECIPE INGREDIENTS

» For Malai Ladoo

• 1.5 liters of whole or full-fat milk
• 1/4 cup yogurt or 1 tablespoon white vinegar
• 1 cup heavy cream or malai
• 1 cup milk powder
• 3/4 or 1 cup sweetened condensed milk
• 1/2 teaspoon cardamom powder
• 1 teaspoon ghee

» For decorating (optional)

• Edible Silver Leaves (Chandi Ka Vark),
• Chopped Pistachios
• Saffron Strands
• Edible Silver Leaves

RECIPE INSTRUCTIONS

» How to Make Malai Ladoo

1. Add 1 liter of milk to a thick pan. Stir and bring it to a boil over medium-high heat. Once it has come to a boil, turn the heat to medium and add the yogurt or vinegar. Stir until the milk is fully curdled. The whole curdling process would take about 1 minute. If the milk doesn't curdle, you can add some more yogurt/vinegar and curdle.
2. Remove the milk from the heat when it is fully curdled and completely separate the curds and greenish whey. Place a fine strainer over a large bowl and then line a tea towel/cheesecloth over the strainer. Now, pour the mixture into the strainer to collect the curds. TIP: Don't throw the whey, you can use the whey in roti, bread, or other recipes.
3. Wash the chena with ice-cold water to get rid of any leftover whey. After that, Squeeze out the excess liquid. Set it aside for 5 minutes and then transfer chena onto a plate.
4. Break the chena bowl and crumble it. Then knead it for about 5 minutes or until smooth. The best way to knead the chena is by rubbing it with the end of your palm. Chena is ready when it holds the and does not fall apart when you break it. Keep it aside.
5. To a wide non-stick pan, add 1/2 liter whole or full-fat milk. Slowly add 1 cup milk powder and stir until milk powder is dissolved. Cook the milk for 2 minutes over medium heat. Now, add 1 cup the milk cream or fresh malai. Stir & cook over medium heat until it comes to a boil. Keep stirring continuously to prevent it from sticking to the pan. Once the milk and cream mixture comes to a boil, turn the heat to medium-low.
6. Add 1 cup of sweetened condensed milk and stir well to combine. Alternatively, you can also add 1/2-3/4 cup sugar. Next, add 1/4 teaspoon of cardamom powder. At this point, you can also add other flavorings such as saffron or rose/kewra water. Continue cooking & stirring.
7. Add crumbled paneer and keep stirring & mashing it with the spatula so there are no lumps. When the mixture starts to bubble, add 1 teaspoon of ghee and continue cooking & stirring until the mixture thickens completely.
8. The mixture is ready when it starts to separate from the pan & looks dry yet moist and smooth. After adding paneer it took me about 15 minutes to reach this stage. Let it cool for 5 minutes & then transfer it to a plate.
9. When it is comfortable enough to touch, press the mixture and then knead it for a few seconds. After that, take a small portion of the mixture and roll it between your palm to form a round shape. Your malai ladoo is ready. Make more ladoos with the remaining mixture. I got about 17 medium-sized ladoos.
10. Decorate the malai ladoos with saffron strands, pistachios, dried rose petals & edible silver leaves. Store Malai Ladoo in the refrigerator for up to 5 days.

RECIPE NOTES

1. Paneer/Chena - I have prepared curdled milk or chena at home. But you can also use a store-bought paneer for this recipe. Just make sure to buy the fresh paneer.
2. I kneaded the crumbled paneer with my hands. To make things faster, you can also process the paneer in a food processor.
3. Remember to cook the mixture until it is dry and comes together like a smooth dough. You won't be able to shape smooth ladoos if you don't cook the milk mixture to this consistency.
4. Cooking temperature - Cook the milk mixture on medium-low heat. Also, stir continuously to avoid burning and sticking it to the pan. With low heat, milk would take some time in reducing and reaching to the perfect consistency. So be patient, just keep stirring, and your mixture will reach the desired stage!