Kesar Malai Ladoo; The royal and luxurious flavor of saffron combined with the richness of paneer and condensed milk – that’s what makes these kesar malai laddus an irresistible treat. This recipe yields sweet, melt-in-your-mouth laddus bursting with cardamom scented saffron flavor. With just a few ingredients, you can create this fabulous dessert that is sure to impress.
Saffron is the crown jewel that makes these laddus truly special. The precious spice with its exotic aroma and vibrant golden color elevates this simple sweet into something sublime. Just a pinch of saffron is enough to infuse the entire mixture with its intoxicating fragrance and sunshine hue. Be sure to soak the delicate strands in milk before adding to release their full flavor and color into the ladoo base. The saffron transforms these into royal treats.
Paneer is the secret ingredient that gives these laddus their fabulous texture. Smooth, fresh paneer adds richness and body while absorbing all the fabulous flavors of the other ingredients. Hand crumbling the paneer into small pieces ensures even distribution throughout the mixture. For best results, use high-quality, fresh paneer made the same day for optimal flavor and texture. The paneer binds the laddus beautifully while adding a subtle milky sweetness.
A touch of cardamom powder adds subtle aroma and warmth to the laddus. The heady fragrance of freshly ground cardamom perfectly complements the saffron. Together they infuse the creamy base with layers of flavor. Be sure to use green cardamom pods and grind them right before use for maximum freshness and flavor. A delicate sprinkle of cardamom over the finished laddus enhances their aroma beautifully.
Condensed milk enriched with paneer creates an incredibly lush, decadent base for the saffron flavor to shine. Stirring the mixture continuously while cooking results in a rich, custard-like texture with a light caramel note. Cook just until it pulls away from the sides of the pan to achieve the perfect fudgy consistency that holds its shape when rolled. Be sure to let the mixture cool completely before shaping into balls for perfect results.
Ingredients:
• 350-gram Malai Paneer
• 1 can/350-gram Condensed Milk
• 7-8 Strands of Saffron
• 2 tbsp Milk
• 1⁄4 tsp Cardamom Powder
• 1 tsp Slivered Pistachios for Garnishing
• Silver Leaf/Chandi Warakh & Dried Rose Petals (Opt.)
Method:
1. Soak saffron strands into the milk and keep aside.
2. Crumble the paneer and mash it with palm of your hand until smooth.
3. In a pan add condensed milk, add smoothed paneer, mix it well and cook on medium flame while continuously stirring.
4. Let it thick little bit then add soaked saffron milk, cardamom, stir and cook until it starts leaving the pan and make dough kind of texture.
5. Remove the mixture into the plate and let it cool down. Once mixture get cooled, roll it into lemon sized balls.
6. Garnish with pistachios, chandi warakh and rose petals. Kesar Malai Laddus are ready for serve.
7. Store it into the fridge in airtight container up to a week.
Tips:
• You can use homemade fresh paneer.
• You can mash and smooth the crumbled paneer into the food processor on low pulse instead.
• Add 1-2 tbsp fresh cream/malai while cooking the mixture for richer flavor.
- 350-gram Malai Paneer
- 1 can/350-gram Condensed Milk
- 7-8 Strands of Saffron
- 2 tbsp Milk
- 1⁄4 tsp Cardamom Powder
- 1 tsp Slivered Pistachios for Garnishing
- Silver Leaf/Chandi Warakh & Dried Rose Petals (Opt.)
- Soak saffron strands into the milk and keep aside.
- Crumble the paneer and mash it with palm of your hand until smooth.
- In a pan add condensed milk, add smoothed paneer, mix it well and cook on medium flame while continuously stirring.
- Let it thick little bit then add soaked saffron milk, cardamom, stir and cook until it starts leaving the pan and make dough kind of texture.
- Remove the mixture into the plate and let it cool down. Once mixture get cooled, roll it into lemon sized balls.
- Garnish with pistachios, chandi warakh & dried rose petals. Kesar Malai Laddus are ready for serve.
- Store it into the fridge in airtight container up to a week.
You can mash and smooth the crumbled paneer into the food processor on low pulse instead.
Add 1-2 tbsp fresh cream/malai while cooking the mixture for richer flavor.
