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Kesar Malai Ladoo
Quick and easy kesar malai ladoo
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Course:
Desserts/Sweets/Mithai, fasting recipe, Festive Recipe
Cuisine:
Bengali Cuisine, North Indian Cuisine
Keyword:
malai ladoo, paneer ladoo
Servings:
15
Calories:
130
kcal
Author:
Anjana Chaturvedi
Ingredients
350
gm
Cottage cheese / Paneer
175
ml
Evaporated milk
check notes
1/2
cup
Sugar
1/2
cup
Milk Powder
1/3
tsp
Saffron / Kesar
1/2
tsp
Cardamom Powder / Elaichi Powder
1
tsp
Screwpine water/ Kewra water
12
pistachio
Instructions
In a heavy bottom or nonstick pan add 1 tsp ghee and then add the evaporated milk
Once it start to boil add sugar and the milk powder and cook on low heat
Soak saffron in warm milk and pound to make a paste and add in the pan and mix.
When the mixture start to thicken then add th grated paneer and cook on low heat.
Keep stirring continuously till it start leaving the side of the pan
Switch off the heat and let it come to room temperature.
Grease your palm and fingers with butter or ghee and roll to make small balls or any shape and size of your choice
Crush the pistachio coarsely and spread in a plate.
Dip the top of the laddos inthe crushed pistachio to garnish.
Dot the garnished ladoo with some saffron paste.
Your kesar malai ladoos are ready to serve.
Keep refrigerated after 2 days.
Notes
If evaporated milk is not available then you can use 2 cups of fresh milk instead
Nutrition
Calories:
130
kcal
|
Carbohydrates:
11
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.5
g
|
Cholesterol:
20
mg
|
Sodium:
42
mg
|
Potassium:
124
mg
|
Fiber:
0.1
g
|
Sugar:
10
g
|
Vitamin A:
126
IU
|
Vitamin C:
1
mg
|
Calcium:
200
mg
|
Iron:
0.1
mg