Indulge in the luxurious taste of Malai Ladoo, a traditional Indian sweet that melts in your mouth. Crafted from a blend of creamy paneer and homemade instant khoya, these milk-based treats are rich, smooth, and delightfully aromatic with a hint of cardamom. Perfect for festive occasions or family celebrations, this recipe comes together quickly with simple pantry staples and delivers the authentic flavor of classic mithai shops. Each bite strikes a balance between soft texture and subtle sweetness, reminiscent of milk peda and kalakand but unique in its own decadent way.
This shortcut Malai Ladoo recipe uses fresh paneer and a quick khoya made from milk powder, cream, and ghee, ensuring delicious results without hours of stirring. The combination of condensed milk brings lusciousness, while cardamom powder adds a fragrant finish. Serve these ladoos as a sweet finale to a festive meal, or enjoy them as a delightful treat anytime. Garnish with slivered nuts for added charm, or keep them plain for a classic touch. Enjoy this quick, crowd-pleasing mithai, which stays fresh for up to a week when refrigerated.
Malai Ladoo Recipe | Creamy Paneer Ladoo
Print RecipeIngredients
- 2 litre full cream milk
- 2 tbsp lemon juice
- ½ tsp ghee (clarified butter)
- ¼ cup milk
- ¼ cup fresh cream (malai)
- ¾ cup full cream milk powder
- ¾ cup condensed milk (milkmaid)
- ¼ tsp cardamom powder
Instructions
Prepare paneer by boiling the milk, adding lemon juice to curdle it, then straining and cooling the chenna.
Crumble or grate the fresh paneer until fine.
In a pan, combine milk powder, milk, cream, and ghee. Cook on low flame, stirring continuously, until the mixture thickens into instant khoya.
Mix crumbled paneer into the prepared khoya and mash until smooth.
Add condensed milk and stir well, cooking the mixture over low flame until it thickens and starts to leave the sides of the pan.
Sprinkle in cardamom powder and mix thoroughly.
Remove from heat and let the mixture rest for 5 minutes.
Shape the mixture into small, smooth ladoos while still warm. Let cool completely before serving.
Notes
Tips:
Use fresh, homemade paneer for the best texture; if using store-bought, ensure it's soft and moist., For an extra touch, garnish the ladoos with chopped pistachios or almonds., Continuously stir the mixture to prevent sticking or burning., Store in an airtight container in the refrigerator to keep them fresh up to a week.