Kesar Malai Ladoo
Quick and easy kesar malai ladoo
Desserts/Sweets/Mithai, fasting recipe, Festive Recipe
Bengali Cuisine, North Indian Cuisine
malai ladoo, paneer ladoo
Cottage cheese / Paneer
Saffron / Kesar
Cardamom Powder / Elaichi Powder
Screwpine water/ Kewra water
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