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# Kesar Malai Ladoo Recipe
## About
The traditional way to prepare the malai ladoo is by collecting the cream or also known as malai after the boiling process of milk. This is collected in large quantities and mixed with chenna or paneer to shape these ladoos. As the name, it is rich and creamy in taste and texture and hence it is typically prepared during the festival occasions like Diwali, Holi, and Raksha Bandhan. The semi-moist texture of the laddu makes it easy to handle and more importantly to share with friends and family.
Due to the set of ingredients, it is also known or referred to as **dodh ladoo** or **milk ladoo**, or even **paneer ladoo**. Traditionally, it is prepared with these basic ingredients, but I have extended it by adding kesar or saffron strands which gives it a bright saffron color to it. Additionally, it also helps add extra flavor to the ladoo and thus making it an interesting and appealing milk dessert recipe.
## Step-by-step
firstly, in a large vessel stir and boil 2-litre milk.
once the milk comes to a boil add 2 tbsp vinegar and stir well.
milk starts to curdle separating the whey.
strain the paneer and rinse with cold water.
squeeze off the water from the paneer.
add in a few saffron and mash the paneer to smooth texture.
further, add 1 cup condensed milk and mix well.
cook until the mixture is well combined forming a smooth consistency.
add in pinch kesar food colour and continue to cook on medium flame.
keep stirring and cook on low flame until the mixture starts to hold the shape and separates the pan.
add ½ tsp cardamom powder and mix well.
cool slightly and start shaping the ladoo.
finally, enjoy **kesar malai ladoo** for a week when refrigerated.
## Video
## FAQ
It is a simple and easy fudge ball or ladoo recipe made with milk cream, milk curdle, condensed milk and flavoring agents like saffron and cardamom. Malai ladoo can be an ideal dessert to share with friends and family especially during the auspicious occasions.
There are many different ways to prepare the Kesar Malai Ladoo. The traditional way it to collect the malai from a boiled milk and later add sugar to shape these ladoo's. However, this is an quick version made with curdled milk, condensed milk for sugar and saffron stands for colour and flavour.
The traditional way can take couple of days to collect the malai or cream, if not the cooking cream is used. But this instant version takes only few minutes to prepare from scratch.
It can easily last long for a week if store in an air tight container. Also, I would recommend to store it in refrigerator to preserve the authentic taste and flavor of the ladoo.
No this cannot me made vegan certainly. As the ingredients used are mainly dairy products, swapping with non dairy products may not be an ideal.
Yes it is gluten-free. All the ingredients used are certainly free from glute,
These can be served without any reasons and do not require any festival or occasions. Yet it is an ideal dessert sweet for Diwali, Holi, Raksha Bandhan or Ganesh Chaturthi as it can be easily shared and served.
This sweet can easily last long for 7 days minimum. Particularly if stored in air-tight container and refrigerated, it can be easily made ahead of time and serve on right day.
Due to the set of ingredients used, it may be slightly chewy and dense in texture. However, it would just melt in mouth when it is gulped.
The traditional way to make these ladoo is with sugar and it is one of the key ingredient. However, as alternative you may use condensed milk which would make it more rich and creamy. Note that condensed milk do contains added sugar and hence you may need not add extra sugar to the recipe.
There are so many simple variations to this simple and creamy ladoo recipe. You may add additional flavours like, chocolate, mango, coconut, rose and vanilla. In addition, you may also add mixed chopped nuts to make it more flavorful.
It may not be considered as healthy snack as it contains high calories from sugar and milk concentrates. Hence it should be eaten in moderate amounts.
## Notes
* firstly, do not overcook the milk once the milk is curdled. else the paneer will turn chewy.
* also, you can use store-bought paneer to hasten the cooking process.
* additionally, add cream to make kesar ladoo rich in flavour.
* finally, adding colour to **kesar malai ladoo** is optional, however, it will make it attractive.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/malai-ladoo-recipe-paneer-ladoo/](https://hebbarskitchen.com/malai-ladoo-recipe-paneer-ladoo/)
## About
The traditional way to prepare the malai ladoo is by collecting the cream or also known as malai after the boiling process of milk. This is collected in large quantities and mixed with chenna or paneer to shape these ladoos. As the name, it is rich and creamy in taste and texture and hence it is typically prepared during the festival occasions like Diwali, Holi, and Raksha Bandhan. The semi-moist texture of the laddu makes it easy to handle and more importantly to share with friends and family.
Due to the set of ingredients, it is also known or referred to as **dodh ladoo** or **milk ladoo**, or even **paneer ladoo**. Traditionally, it is prepared with these basic ingredients, but I have extended it by adding kesar or saffron strands which gives it a bright saffron color to it. Additionally, it also helps add extra flavor to the ladoo and thus making it an interesting and appealing milk dessert recipe.
## Step-by-step