Malai Laddu Recipe

When I’m craving something indulgent yet homemade, these paneer laddus are my go-to sweet treat—rich, nutty, and perfectly spiced with a hint of cardamom magic.

I really enjoy the creamy, rich taste of Malai Laddu. It is made with paneer, which is kind of like a fresh cheese, and then you have all these super lavish, sweet ingredients that make it such a delicious dish.

There is sweetened condensed milk, which I adore (and which isn’t really so different from the kind of milk that would be in paneer). There is also farina, which is another kind of wheat product that is really just a sweet and silly version of semolina.

Malai Laddu Recipe Ingredients

• Paneer (Cottage Cheese): Rich in protein and calcium, provides a creamy texture.
• Sweetened Condensed Milk: Adds sweetness and creamy consistency, high in carbohydrates.
• Milk Powder: Enhances flavor, adds thickness, source of protein and vitamins.
• Ghee: Adds richness, enhances flavor, contains healthy fats and vitamins.
• Cardamom Powder: Aromatic spice that adds a sweet and warm note, aids digestion.
• Almonds: Contribute crunch and nutty flavor, rich in healthy fats and protein.
• Pistachios: Provide texture and color, high in antioxidants and healthy fats.
• Cashews: Add creaminess and flavor, good source of protein and healthy fats.

Malai Laddu Recipe Ingredient Quantities

• 500 grams Paneer (cottage cheese), grated
• 200 grams Sweetened Condensed Milk
• 3-4 tablespoons Milk Powder
• 4 tablespoons Ghee
• 1/4 teaspoon Cardamom Powder
• 2 tablespoons Almonds, chopped
• 2 tablespoons Pistachios, chopped
• 2 tablespoons Cashews, chopped

How to Make this Malai Laddu Recipe

1. In a big non-stick skillet, warm 2 tablespoons of ghee over medium heat.

2. Place the grated paneer into the pan. Stir continuously for 4 to 5 minutes, or until the paneer becomes aromatic. It should not stick to the pan; if it does, use a little more heat and keep stirring.

3. Combine the sweetened condensed milk with the paneer in the pan and stir until well mixed.

4. Continue to stir the mixture until it starts to thicken, about 5-7 minutes, after adding the milk powder.

5. Blend in the cardamom powder, mixing well to spread the flavor throughout.

6. In a small pan, heat the rest of the ghee (2 tablespoons) over medium heat.

7. Stir in the chopped almonds, pistachios, and cashews. Cook for 1-2 minutes, stirring frequently, until the nuts are lightly golden.

8. When the nuts are golden, mix them into the paneer mixture and stir well to distribute them evenly.

9. Switch off the heat, and allow the blend to cool a bit.

10. Coat your hands with a little ghee, and then take small amounts of the mixture and roll them into round balls. Place the balls on a plate or tray, and allow them to set and cool for 15 minutes before serving. Laddus should be stored in an airtight container in the refrigerator and will keep for up to 10 days.

Malai Laddu Recipe Equipment Needed

1. Large non-stick skillet
2. Spatula or wooden spoon
3. Grater
4. Measuring spoons
5. Small pan
6. Knife
7. Cutting board
8. Plate or tray
9. Airtight container

FAQ

• Can I use store-bought paneer for this recipe?
  Yes, you can use store-bought paneer, but make sure to grate it finely for a smooth texture. If possible, choose a soft variety for best results.
• Is there an alternative to sweetened condensed milk?
  You can substitute it with homemade condensed milk or a mixture of whole milk and sugar, though the sweetness and consistency might vary slightly.
• Do I need to roast the nuts before adding them?
  It’s recommended to lightly roast the almonds, pistachios, and cashews to enhance their flavor, but this is optional if you prefer them raw.
• Can I make this recipe vegan?
  Yes, substitute paneer with a tofu or cashew-based cheese, use a plant-based condensed milk, and replace ghee with coconut oil.
• How do I store Malai Laddu?
  Store them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best taste.
• What can I use if I don’t have cardamom powder?
  If you don’t have cardamom powder, you can use a small amount of nutmeg or a combination of cinnamon and cloves for a different flavor.
• Can I add saffron to this recipe?
  Yes, you can soak a few strands of saffron in warm milk and add it to the mixture for an enriched aroma and a subtle color.

Malai Laddu Recipe Substitutions and Variations

Paneer:
You can substitute ricotta cheese for paneer when you want a similar texture.
Sweetened Condensed Milk:
Replace it with the same amount of evaporated milk, and then add a taste. What kind of taste? If you like it a little sweet, add sugar. If you’re more of a savory fan, then just add more salt.
Milk Powder:
You can substitute milk powder with almond flour to create a distinct taste and texture.
Ghee:
If needed, melted butter can stand in for ghee.
Cardamom Powder:
Instead of cardamom powder, you can use a mix of ground cinnamon and nutmeg, and still achieve a warm spice profile.

Pro Tips

1. Ensure Freshness of Paneer For the best texture and flavor, use fresh paneer. You can make paneer at home by curdling milk with lemon juice or vinegar, then setting it and grating it just before you begin the recipe.

2. Adjust Sweetness Taste the mixture before rolling it into laddus. If you prefer it sweeter, you can add a small amount of powdered sugar to the mix. Do this gradually to avoid over-sweetening.

3. Enhance Flavor with Saffron For a richer taste and aroma, consider adding a few strands of saffron soaked in warm milk to the mixture along with the cardamom powder.

4. Crunchy Nuts Toast the nuts separately beforehand to bring out their natural oils and enhance their flavor. This will ensure they stay crunchy after mixing them into the laddu mixture.

5. Uniform Laddu Size To ensure even setting, use a small ice cream scoop or a tablespoon to portion out the mixture before rolling them into balls. This will help maintain consistent size and shape across all the laddus.