Kesar Malai Ladoos are creamy, golden-hued, melt-in-your-mouth dessert balls often made during festivals and special occasions.
These laddos are very easy to whip up at home. It is made of healthy ingredients so you can enjoy without a guilt. Just make a batch and store it in your storage containers, so you can have when you feel like.
One of the easiest Diwali recipes, kesar malai laddoo or laddu is made with chena, cream, milk powder, and sugar-laced with aromatic cardamom, and saffron.
They are absolutely delicious and melt in mouth and must-have for celebrations and festivals.
HOW TO MAKE KESAR MALAI LADOOS?
Bring the milk to boil in a heavy bottom pan on medium heat. Once it comes to boil, turn off the heat and allow it cool down 2 minutes.
Start adding vinegar, little by little and stop adding as soon as the milk curdles.
Using a cheese cloth, drain the chena and rinse with cold water. Squeeze water tightly from the cloth and then let it hang for 15 to 20 minutes.
Pulse the chena in food processor for 3 to 4 times.
Meanwhile soak saffron in 2 tablespoon warm milk. Set aside.
Heat a non-stick pan on medium heat and cook the cream for 2 minutes on medium heat.
Then add the pulsed chena and saffron milk to the pan. Use a whisk to mix it all together so that there are no lumps.
Add the powdered sugar, cardamom powder and milk powder. Continue to cook until mixture looks dry enough.
It takes around 15 to 17 minutes on low heat to reach this stage. Keep heat to low at all times.
Remove mixture from heat and transfer to a plate. Let it cool down a bit, then start making round ladoos.
Decorate with chandi vark and saffron strand.
TIPS TO REMEMBER:
- These ladoos are lightly sweetened, you may increase the quantity of sugar if you want.
- Use powdered sugar since we won’t be melting the sugar and it easily melts and mixes with chena.
- This is regular granulated sugar that is powdered not the store-bought powdered kind. Simply blend the regular sugar to a powder.
- Make ladoo while the mixture is still warm to touch as it’s easier to shape them
- If the ladoo is not holding its shape, more on the liquid-y side. Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape.
KESAR MALAI LADOOS – STORAGE SUGGESTIONS:
Kesar Malai Ladoo can be stored in an airtight container and they will stay good at room temperature for 3 days.
Store them in the refrigerator for longer use. Reheat in the microwave for about 10 seconds before enjoying them.
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Kesar Malai Ladoos
Ingredients
- 1 litre Whole Milk
- 1.5 tbsp White Vinegar
- 1/2 cup Heavy Cream
- Few Saffron Strands
- 1/3 cup Powdered Sugar
- 1/4 cup Milk Powder
- 1/4 Tsp Cardamom Powder
- Chandi Ka Vark edible silver leaves, for decorating
Instructions
- Bring the milk to boil in a heavy bottom pan on medium heat.
- Once it comes to boil, turn off the heat and allow it cool down 2 minutes.
- Start adding vinegar, little by little and stop adding as soon as the milk curdles.
- Using a cheese cloth, drain the chena and rinse with cold water.
- Squeeze water tightly from the cloth and then let it hang for 15 to 20 minutes.
- Pulse the chena in food processor for 3 to 4 times.
- Meanwhile soak saffron in 2 tablespoon warm milk. Set aside.
- Heat a non-stick pan on medium heat and cook the cream for 2 minutes on medium heat.
- Then add the pulsed chena and saffron milk to the pan. Use a whisk to mix it all together so that there are no lumps.
- Add the powdered sugar, cardamom powder and milk powder. Continue to cook until mixture looks dry enough.
- It takes around 15 to 17 minutes on low heat to reach this stage. Keep heat to low at all times.
- Remove mixture from heat and transfer to a plate. Let it cool down a bit, then start making round ladoos.
- Decorate with chandi vark and saffron strand.
