Go Back

Kesar Malai Ladoos

Kesar Malai Ladoos are creamy, golden-hued, melt-in-your-mouth dessert balls often made during festivals and special occasions.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine Indian
Servings 8 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.
Keyword Diwali Desserts, Kesar Malai Ladoos