Paneer/Malai Ladoo | How to make Paneer/Malai Ladoo

By Anitha Kirubakaran  |  13th Apr 2016  |  
5 from 2 reviews Rate It!
  • Paneer/Malai Ladoo, How to make Paneer/Malai Ladoo
Paneer/Malai Ladooby Anitha Kirubakaran
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About Paneer/Malai Ladoo Recipe

The delicious and mouthwatering Paneer/Malai Ladoo is a famous dish of North Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Paneer/Malai Ladoo is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Paneer/Malai Ladoo. Anitha Kirubakaran shared this Paneer/Malai Ladoo recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Paneer/Malai Ladoo. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Paneer/Malai Ladoo recipe at your home and surprise your family and friends.

Paneer/Malai Ladoo

Ingredients to make Paneer/Malai Ladoo

  • Paneer / cottage cheese 1/2 cup (approx 125 gms)
  • Condensed milk 1/4 cup + 2 tsp
  • Milk 2 tsp
  • ghee 1 tsp
  • saffron strands 7 - 8
  • salt a pinch (optional)
  • cardamom powder 1/4 tsp

How to make Paneer/Malai Ladoo

  1. Crush the saffron and soak them in warm milk for 10 minutes. I have used store bought paneer, so I have just immersed in hot water for 15 minutes. If you are making fresh paneer, then soaking is not required.
  2. Take the softened paneer and crumble it in a mixie. When done, transfer it to a kadai preferably a non-stick pan. Add in condensed milk, saffron milk and a pinch of salt.
  3. Using a whisk, mix them well and then turn on the flame. To this add in 1 tsp of ghee and start stirring them on a medium flame.
  4. After 7 - 8 minutes, the moisture would have been evaporated, it becomes thick and a whole mass is formed leaving the sides of the pan.
  5. When done, turn off the flame and add in cardamom powder. Mix them well, remove them in a plate and allow them to cool down completely.
  6. As they cool down, knead them well and start making ladoos. Arrange them in a cupcake liner and decorate it with saffron strands.

My Tip:

Today I have used store bought paneer, you can replace it with fresh one. You can also flavor them with rose / Kewara essence. Cook the ladoos on medium flame else it tends to cook fast and changes the color of the ladoos. You can also top up this ladoo with nuts too.

Reviews for Paneer/Malai Ladoo (2)

Esther Samuel2 months ago


Kanwaljeet Chhabra2 years ago

awesome laddos . I have rose paneer ladoos with your recipe.

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