Its festival time again and its time for sweets and celebration. This Malai Ladoo is a very easy beginners recipe. There are just two main ingredients in this recipe. You will need a can of condensed milk (milk maid-400 gms) and 250 grams of paneer. Here is how to do it. Shred the paneer and set aside. Heat a pan (preferably non-stick) and add in the condensed milk and shredded paneer. Keep the flame at medium at all times so the bottom doesn’t scorch. Keep sauteing.
Add in the cardamom powder. Keep sauteing for about 12-15 minutes. It will start to thicken gradually.
The mixture will become thicker and thicker. Remove from heat when the mixture comes as one mass of dough. It wont be solid at this stage. The mixture will thicken as it cools. Let the mixture cool for 15 minutes.
Apply ghee to the hands and make the mixture into ladoos while slightly warm. The ladoos are sticky. So place the ladoos on a wax paper lined plate. Garnish with shredded cashew. Cool the ladoos and store the ladoos in the refrigerator.
Shelf life: 3-4 days in the refrigerator.
- 250 grams paneer
- 400 grams condensed milk
- ¼ teaspoon cardamom powder
- 3-4 cashews for garnish
- 1 teaspoon ghee for greasing hands
- Heat a pan (preferably non-stick) and add in the condensed milk and shredded paneer. Keep the flame at medium at all times so the bottom doesnt scorch. Keep sauteing.
- Add in the cardamom powder. Keep sauteing for about 15 minutes. It will start to thicken gradually.
- The mixture will become thicker and thicker. Remove from heat when the mixture comes as one mass of dough. It wont be solid at this stage. The mixture will thicken as it cools. Let the mixture cool for 15 minutes.
- Apply ghee to the hands and make the mixture into ladoos while slightly warm. The ladoos are sticky. So place the ladoos on a wax paper lined plate. Garnish with shredded cashew. Cool the ladoos and store the ladoos in the refrigerator.
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