Malai Ladoo

Serves 4

30 mins

210 Kcal

Malai ladoo is a famous Indian sweet made with fresh cream, sugar, and cardamom coming together to make this soft, melt-in-the-mouth dessert. The malai ladoo recipe is present in most of the homes of Indian families, especially as part of celebrations like the festivals of Diwali and Holi and even at the wedding ceremony. Malai ladoos are perfect for those who love traditional sweets mainly because of their richness in texture and mouthwatering flavour. This malai ladoo recipe is prepared by cooking fresh cream with milk and sugar until it reduces and thickens into a smooth, condensed mixture. A little fragrance of cardamom is added; some include bits of saffron for that luxurious feel and the beautiful golden colour. The mixture cooks until it reaches a dough-like consistency and can easily be shaped into small round balls called laddoos. It is rolled into smaller bite-sized ladoos once the malai mixture has cooled. The ladoos can be garnished with chopped pistachios, almonds, or coconut flakes to give them a nice texture and crunch of flavour. Leave them to set so that they will firm up, but keep the creamy soft centre on the inside. This malai ladoo is extremely simple yet elegant, offering a perfect proportion of sweetness and richness. With a velvety texture and subtle spice from cardamom, malai ladoo is sure to hit right at any celebration or as a special treat to yourself. It is one such classic Indian dessert that brings joy with every single bite.

Ingredients required for Malai Ladoo

500 gms paneer
250 ml fresh cream
1/2 tsp cardamom powder
4 tbsp ghee
200 gms sugar
Pistachios

Cooking steps for Malai Ladoo

1
Let's explore this delicious recipe of Malai Ladoo. You'll need 500 grams of fresh paneer, 250 ml of fresh cream, 200 grams of powdered sugar, 1/2 teaspoon of cardamom powder, and some ghee to grease your hands. For extra flair, grab some chopped pistachios or almonds for garnish.
2
Start by crumbling the paneer into small bits. Once that's done, move on to the cream. Pour 250 ml of fresh cream into a heavy-bottomed pan, and keep it on a low flame. Stir constantly.
3
As the cream heats up, it'll thicken slowly. This is your cue to add the powdered sugar—200 grams of it. Stir well until it dissolves completely, turning the mixture into a silky, glossy base.
4
Now it's time for the star player—paneer. Add the crumbled paneer to the cream and sugar mix. Stir it well and cook over low flame for about 10-12 minutes. It's ready when the mixture thickens and pulls away from the pan's sides. That's the sweet spot where all the flavours come together and the texture turns beautifully smooth.
5
Once you're there, toss in 1/2 teaspoon of cardamom powder for that iconic fragrance and flavor. Mix it all in, then turn off the heat and let it cool to room temperature. This step is key because shaping warm ladoos is a sticky mess.
6
When the mix is excellent, grease your palms lightly with ghee to keep things smooth.
7
Scoop out small portions of the mixture and roll them into bite-sized balls.
8
Pop the ladoos into an airtight container and chill them in the fridge to firm up just a bit. When you bite into one, it's pure magic—rich, creamy, with a hint of cardamom and just the right level of sweetness. These Malai Ladoos are everything you want in a dessert, so try them out now!

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FAQs

What is Malai Ladoo, and why is it unique?

Malai Ladoo is a creamy, rich Indian sweet made with fresh cream (malai), condensed milk, cardamom, and saffron flavours. It differs from other ladoos because, generally, the ladoos are prepared using besan coconut or flour. In contrast, Malai Ladoo is a preparation of dairy products, which makes it creamy in texture and gives it a luxurious taste. Malai gives those ladoos a smooth, melt-in-the-mouth texture, making it so unique for festivals like Diwali and weddings and other celebrations.

How long can Malai Ladoo be stored?

Malai Ladoo can be prepared in advance and stored for a few days. These are useful if you are trying to prep meals or holiday sweets. Let the ladoos cool completely after shaping, and store them in an airtight container at room temperature for 2-3 days. These can be refrigerated to last up to a week. Allow them to reach room temperature before you serve them so that the flavours and textures come out best.

How do I make Malai Ladoo healthier?

For those who would like to make Malai Ladoo a little healthier, sugar and fat reduction is easily achieved. You could opt for low-sugar or homemade condensed milk. You can use only milk cream or mix it with yoghurt for a tangy flavour. Crushed nuts like almonds and pistachios will add healthy fats and protein with excellent flavour enhancement. The ladoos may turn out lighter with all these changes, but they will indeed taste nice.