Kesar Malai Laddu – Soft and Melt-in-Mouth
Kesar Malai Laddu, also known as Paneer Ladoo, is a famous North Indian sweet. Its texture and taste are very similar to Sandesh. These laddus are soft, rich, and melt in your mouth with every bite. They are perfect for festivals, celebrations, or any special occasion.
This recipe is especially ideal for Krishna Janmashtami. Made traditionally from scratch using fresh paneer and mawa (khoya), it ensures a soft and creamy texture. You can also use store-bought malai paneer and khoya for a quicker version without compromising the taste.
Why You’ll Love It
Whether served during a festive occasion, offered during religious ceremonies, or shared with family and friends, Kesar Malai Laddus impress with their delicate texture and luxurious flavor. They are soft, flavorful, and loved by both kids and adults. These laddus can be stored in the refrigerator for up to five days, allowing you to prepare them ahead of time for festivals or special occasions.
Tips & Variations
- Use fresh paneer for the softest and creamiest laddus.
- If using store-bought malai paneer or khoya, ensure it is soft to maintain texture.
- Replace saffron with rose water, kewra essence, vanilla, or cardamom for different flavors.
- Add dried fruits like raisins, chopped pistachios, or cashews to enhance texture.
- Roll the laddus in desiccated coconut for a decorative touch and added flavor.
- Reduce condensed milk for a less sweet version.
If you are looking for more sweets recipes, do try following,
Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.
Kesar Malai Laddu
Ingredients
Method
- Pour 1 ½ liters (6 cups) of full-cream milk into a heavy-bottomed pan. Simmer on medium flame and stir occasionally until it comes to a boil.
- Turn off the flame and let the milk cool for 2 minutes.
- Mix 2 tbsp vinegar with 2 tbsp water to make vinegar water. Lemon juice can be used as an alternative.
- Add vinegar water gradually to the milk, stirring in one direction. Stop when the milk curdles and whey separates.
- Line a colander with cheesecloth or muslin and transfer the curdled milk. Rinse with cold water to remove any vinegar smell.
- Squeeze out excess water, tie the chena in the cloth, and let it rest for 15 minutes to drain completely.
- Heat 2 tsp ghee and ½ cup milk in a pan.
- Add ¾ cup milk powder and mix well.
- Cook on medium flame, stirring continuously and scraping the sides, until the mixture thickens and holds shape.
- Switch off the flame and set aside.
- Soak 7–8 saffron strands in 3 tbsp warm milk. Set aside.
- Untie the prepared chena and gently crumble it into a bowl.
- Mix the paneer with the prepared mava. Add saffron milk gradually until the mixture turns a soft yellow.
- Stir in ½ cup condensed milk and 1 tsp cardamom powder.
- Cook on medium flame, stirring continuously, until the mixture thickens and forms a dough that rolls into a ball without sticking to the pan.
- Grease your palms with ghee. Take small portions of the mixture, press, and roll into round laddus.
- Decorate with saffron strands and dry fruits. Serve to your lord and enjoy with family and friends.
Notes
- You can add few drops of rose or Kewra essence for extra flavors.
- You can skip saffron and make it plain, laddus will be white in color.
- If you want to use store brought paneer, soak it hot water for 5-10 minutes till it softens, after that crumble it well and use it in recipe.
- if laddu mix is too dry add a tsp of warm milk.
- You can use fresh home made malai or cream for rich flavor.
- You can add more condensed milk based on your taste buds.
- Do not keep the laddu mixture in flame for long time ,ladoo may turn hard. Turn off the flame when you can see non sticky mixture.
KESAR MALAI LADDU WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS
Step 1: Add 1 ½ liter full cream milk to a heavy bottom pan. Simmer the milk on medium flame till it comes to boil. stir occasionally. When it comes to boil, turn off the flame, let it cool for 2 minutes.
Step 2: Add vinegar water into milk in batches until milk curdles, stir in one direction. When the curds and whey (green water) separated then stop adding vinegar.
Step 3: Place a colander over a large bowl, lined it with cheese cloth or muslin cloth. Transfer curdled milk to the colander. Pour a cup of cold water and wash the curds to get rid of vinegar smell.
Step 4: Squeeze of excess water and tie the curds(chena) using cheese cloth. Let it rest for 15 minutes. It helps to drain the excess water from chena.
Step 5: In a pan, add 2 tsp of pure ghee and half a cup of milk. Now add 3/4 cup of milk powder and mix everything well. Cook the mixture on medium flame, stir continuously also keep scrapping the sides.
Sep 6: Cook until the mixture becomes thick, leaves pan, it and hold shape. Switch off the flame.
Step 7: Untie the prepared chena or paneer from cloth, transfer it into a bowl and gently breaks the curds.
Step 8: Add paneer into mava and mix it well. Now add saffron milk in batches until the mixture gets nice yellow color. stir continuously on medium flame.
Step 9: Add 1/2 cup of condensed milk and mix everything well. Also add a tsp of cardamom powder.
Step 10: Keep stirring on medium flame till the mixture becomes thick and rolls like a ball without sticking to the sides of the pan. Switch off the flame and let it cool.
Step 11: Take a small portion from the mixture and press between your palm and then roll to form a round Laddu shape.
Enjoy kesar malai laddu.