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5 from 2 votes

Kesar Malai Ladoo

Quick and easy kesar malai ladoo
Prep Time15 mins
Cook Time10 mins
Course: Desserts/Sweets/Mithai, fasting recipe, Festive Recipe
Cuisine: Bengali Cuisine, North Indian Cuisine
Keyword: malai ladoo, paneer ladoo
Servings: 15
Author: Anjana Chaturvedi


  • 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


  • 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.


If evaporated milk is not available then you can use 2 cups of fresh milk instead