Kesar Malai Ladoo is a traditional Indian sweet that is made using Chenna and Fresh Cream and is perfect to make during festivals. Here is how to make it.

You can also try these Indian Sweets for festivals – Gulab Jamun, Mango Burfi, Bread Malai Roll, Sandesh Sweet, Malpua, Homemade Balushahi.

About This Recipe

Kesar Malai Ladoo is a very delectable Indian sweet preparation that is a must for festivals and celebrations. Traditionally, made using paneer and malai, this sweet can also be prepared by mixing paneer and condensed milk.

The sweet has undergone many variations through the years, and this homemade version is delicious. The Ladoo is soft, melt-in-mouth, and stays fresh for a few days.

I always make Chenna at home and then prepare this Ladoo which is later flavoured with cardamom powder and saffron. But if you are short on time, you can use store bought Chenna too.

It is also quick to make and the kids will love it. What adds to its taste is the homemade flavor and freshness, something that no store bought sweet can compare with.

These Kesar Malai Ladoo are,

• Fresh
• Easy to make
• Delicious
• Perfect for festivals
• Better than the store bought ones

Ingredients

For Chenna – Firstly we will make fresh Chenna at home, to use in the Ladoo. To make Chenna, we will need Milk, Lemon Juice and Ice Cubes.

Always use full fat milk, for the best taste when making Indian desserts. Lemon Juice is used to curdle the milk. You can even use vinegar instead of lemon juice to curdle the same.

For Ladoo – Along with Chenna, we will need fresh cream, sugar, cardamom powder and saffron. Cardamom Powder adds a delicious flavour in these Malai Ladoo, whereas saffron adds to its richness and colour.

Either use homemade fresh malai, or store bough fresh cream to make the Ladoo. You can adjust the amount of sugar, according to you taste.

You can also add in some kewra water, to make these Ladoos rich and more flavoursome.

Dry Fruits and Silver Foil – Once you shape the Ladoos, top it with some almond pistachio slivers and decorate it with silver foil/chandi wark.

You can also top it with some desiccated coconut, to add more flavour and taste.

Step By Step Recipe

To make Chenna:

Heat 2 litres toned milk in a pan.

Switch off the heat when it comes to a boil.

Add lemon juice.

The milk will curdle immediately.

Add 2 cups of ice cubes in the curdled milk immediately.

Drain the curdled milk in a cheese cloth.

Wash the cheese under running water to remove the traces of lemon juice.

Hang the cheese cloth for an hour to drain all the whey from the cheese.

To make Laddoo:

Add chenna and fresh cream in a non stick pan and cook on medium heat till it starts to leave the sides of the pan.

Keep stirring continuously.

Add cardamom powder, saffron soaked in milk and sugar and cook for another 3-4 minutes.

Remove the pan from heat.

Let the mixture cool.

Mash the mixture nicely with the heels of your hand until it is smooth.

Divide the mixture into equal portions and shape them into ladoos.

Garnish with almond and pistachio slivers.

Apply silver foil on top.

Malai Ladoo using Condensed Milk

If using Condensed Milk, just add in crumbled Paneer/Chenna along with Condensed Milk in a mixer grinder and make a paste. Add the mixture in the pan and keep Stirring it continuously until it becomes slightly thick.

Add cardamom powder, saffron soaked in milk, ghee and cook for another 3-4 minutes. Remove the pan from heat and let the mixture cool down. Mash with your hands until the mixture is smooth.

Shape them in ladoo, top with dry fruits and chandi work and serve.

Storage Suggestions

Since these Ladoo are made with fresh milk, they do not have enough shelf life. These will last for 2-3 days, in the refrigerator when stored in a sealed container.