Learn how to make soft, melt-in-mouth paneer laddu in under 15 minutes using fresh paneer and condensed milk. Also known as malai ladoo, this easy Diwali sweet recipe requires just 3 main ingredients and is perfect for festive celebrations.
Malai ladoo aka paneer ladoo is one of the most famous sweets in North India. I tried this easy laddu recipe for the first time using my homemade condensed milk. I referred milk maid website and here for this recipe.
Its a very easy dessert/sweet that can be made within 10 minutes and it tastes great too! Indian kesar Malai ladoo can be made in different ways. This is one of the easiest method of doing it. All you need is just 3 main ingredients. Even beginners can try this sweet easily.
I used store bought paneer. You can use homemade chenna too. Do try this easy and yummy sweet for this Diwali to treat your family and let me know how you liked it. Ok, lets see how to cook this easy Indian dessert recipe – Paneer ladoo.
Quick Notes for US & Abroad Kitchens
- Paneer Choices: Store-bought blocks of paneer (such as Haldiram’s, Nanak or Verka) available at Indian grocery stores work wonderfully. Immerse the block in hot water for 15 minutes to make it extra soft and easy to crumble before grinding.
- Condensed Milk Brands: Any standard sweetened condensed milk like Carnation, Borden Eagle Brand or store-brand Nestlé Milkmaid works well. Adjust the quantity slightly based on desired sweetness.
- Stovetop Heat Control: For electric coil or glass-top stoves abroad, keep the heat on medium or medium-low so the milk solids do not catch or brown at the bottom of the pan. A heavy non-stick pan helps the mixture leave the sides smoothly.
- Storage & Shelf Life: Store the shaped malai ladoos in an airtight container in the refrigerator for up to 4 to 5 days. Bring them to room temperature 15 minutes before serving for the softest texture.
Paneer Laddu Recipe (Malai Ladoo)
Ingredients
- 200 g / 7 oz Paneer (store bought or homemade, approx. 2 cups crumbled)
- ¾ cup Sweetened condensed milk (approx. 180 ml / 6 fl oz)
- ¼ cup Boiled milk (approx. 60 ml / 2 fl oz, at room temperature)
- 1 tbsp Sugar (optional, add only if you need extra sweetness)
- 2 pods Cardamom seeds (crushed)
- 2 drops Kewra essence (optional)
- a few strands Saffron threads (kesar, use less for white color)
- 1 tsp Ghee (unmelted)
- 1 tbsp Pistachios (sliced, for garnish)
Instructions
- If using store bought paneer, immerse it in hot water for 10 to 15 minutes till it softens. Then crumble it well using your fingers. If using homemade paneer or chenna, no need to keep in hot water; simply knead with your palm and crumble it.
- Take the crumbled paneer in a mixie jar. To this, add condensed milk, boiled milk, saffron threads and cardamom seeds. Grind it to a smooth, lump-free paste. Check for sweetness and add more condensed milk or sugar if desired.
- In a wide non-stick kadai or pan, take the ground paneer paste and add 1 teaspoon of ghee. Turn on the heat to medium.
- Stir continuously at regular intervals. Keep cooking on medium flame until the mixture thickens and forms a soft, non-sticky mass that leaves the sides of the pan.
- Transfer the mixture to a ghee-greased plate and let it cool until warm to touch. Knead the dough gently to make a smooth mass. Pinch small portions and roll them into smooth, round balls.
- Arrange the ladoos in paper muffin cups or cupcake liners. Decorate each ladoo with a dot of food color (orange or saffron dissolved in drops of water) and garnish with sliced pistachios. Serve and enjoy!
Notes
- My ladoos were slightly yellow in shade as I used saffron threads. Skip it to get white colored ladoos.
- Use 2 drops of kewra essence to get nice flavor.
- Instead of store bought paneer, you can use homemade paneer too. Homemade chenna makes even more soft ladoo.
- If using homemade chenna, knead the chenna well and then grind with condensed milk.
- You can use store bought or homemade condensed milk. You can add more condensed milk based on your taste buds.
- After grinding the mixture, check for taste and add more condensed milk if necessary.
- Do not keep the dough on flame for a long time, ladoo may turn hard. Also remove the dough only after it becomes non-sticky. You can check it by taking a small piece and rolling it into a ball; if you are able to shape it well, remove to a plate.
Sharing is caring
Make this easy and delicious paneer ladoos for this Diwali and enjoy!
Yummy laddu
Thanks for the quick comment Ramya :)
healthy and delicious ladoo…
Attractive color of ladoo…visit my space too
wow chitra the clicks are damn attractive lovely laduuss :) pas me some
super tempting click Chitra..looks perfect
These look really awesome… so tempting…
Wow so tempting ladoos Chitra n very easy will sure try tis soon n share the pic with u.
Thanks Swathi.Do try n share your feedback :)
wow! very addictive ladoos. yumm..
Superb laddoos, perfectly shaped
looks nice, something different from kalakand all the time.
Yummy laddoo SS
Ladoos look awesome, very tempting presentation..
See the color ..Fantastic ladoos ..
Looks perfect & mouth watering…
I just love anything made of paneer. Be it ladoos, kheer or curry. Awesome clicks!!
Amazing dear , looks very yummy it will try this recipe
Yummy n tasty laddu
Plz tell me chithraagaru
Instead of condensed milk can i use normal milk with malai
Hi Padma,
U can try with milk but adjust its quantity & sugar based on the taste.You may need to mix for long time.Please leave ur message if u try it :)
I tried it was very nice thanks for such a nice recipe chitra
Thanks for great recipes came out very nice…
Thanks a lot :)
I tried it today for diwali….my son lived it…thank u
Thank you so much :)
Hello mam… This panner ladoo how many days it can stay fresh? How many days v can keep it? It can be made a day b4 Diwali?
Yes, It stays good for one day. U can make it the day before Diwali