Wishing you all a Very Happy New Year 2020!
I’ve announced a new online class on eggless whole wheat cakes that will be held live on Facebook on January 13th. If you can’t join the live session, a recording will be available after the class. Details are posted on my Facebook page.
If you’ve followed this blog, you know I have a fondness for milk-based Indian sweets, especially those made with fresh paneer. A while back I did a month-long celebration of Indian milk sweets that featured many paneer-based recipes. I regularly make sweets for my YouTube channel and share simple, homely recipes. This week I wanted to make one of my favourite laddus — Malai Laddu. It’s rich, quick to make if you already have paneer, and uses condensed milk and malai-paneer as the base.
This version is dipped in powdered pistachios for a delicate finish, but you can choose any coating (finely chopped nuts, dessicated coconut, or plain) or leave them plain. You may use store-bought sweetened condensed milk or make it at home; I have a quick homemade condensed milk method that works well when you prefer a fresher, less processed option. For best results, watch the video demonstration to see the ideal consistency when cooking the mixture.
Malai Laddu Recipe
Serves: about 18 laddus
Ingredients:
- Milk – 1 litre
- Fresh cream (Amul Fresh Cream or similar) – 100 ml
- Vinegar – 2–3 tsp (to curdle the milk for paneer)
- Sweetened condensed milk – 200 ml
- Saffron – a few strands
- Cardamom powder – 1/2 tsp
- Ghee – 2 tbsp
- Powdered pistachios (for coating)
Procedure:
- Combine the milk and cream in a heavy-bottomed pan and bring to a gentle boil over medium heat.
- Once the mixture reaches a boil, remove it from the heat. Add the vinegar gradually and stir gently until the whey separates and curds form.
- Strain the curdled milk through a cloth-lined sieve or muslin and allow it to drain for about 30 minutes. This yields fresh paneer.
- Transfer the drained paneer to a mixer jar. Add the condensed milk and cardamom powder, then grind to a smooth paste. Aim for a soft, homogeneous texture without large lumps.
- Heat a non-stick pan and add the ghee. When the ghee is warm, add the paneer-condensed milk mixture and a few strands of saffron.
- Cook the mixture on low to medium-low heat, stirring continuously so it doesn’t stick. Continue until the mass thickens and begins to leave the sides of the pan — this indicates the moisture has reduced sufficiently and the mix will bind into laddus.
- Remove the pan from the heat and let the mixture cool slightly. When it is still warm but comfortable to handle, knead it well to form a smooth, pliable dough.
- Pinch small portions and roll into tight balls. Optionally press one side into powdered pistachios so each laddu has a nutty coating on one side. Arrange the laddus on a tray.
- Allow the laddus to air-dry for about an hour to set. After that they are ready to serve. Store any leftovers in an airtight container in the refrigerator.
Tips and Variations:
- If you prefer a firmer texture, reduce the condensed milk slightly or cook the mixture a little longer to remove more moisture.
- For a colorful presentation, lightly dust with edible silver leaf or roll in finely chopped pistachios for full coverage.
- Cardamom complements the creamy flavour well; you can add a pinch of nutmeg or a drop of rose water for a subtle twist.
- These laddus keep well in the refrigerator for several days. Bring them to room temperature before serving for the best texture and flavour.
This malai laddu is a quick, delicious treat when you have fresh paneer on hand. The combination of paneer, condensed milk and saffron creates a rich, melt-in-the-mouth sweet that’s perfect for festivals, celebrations, or as a homemade gift.
