Malai Ladoo


  • 250g paneer/cottage cheese
  • 500ml milk
  • 1 cup (125g) milk powder
  • ½ cup sugar
  • 3-4 drops kevda water
  • ¼ teaspoon cardamom powder
  • pistachios for garnishing

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Take 250g paneer and grate it.
  2. Now transfer it in a kadai and add milk. Mix till both are well combined.
  3. Switch on the flame and cook for 2-3 minutes.
  4. Now add milk powder and mix well. Cook for 6-7 minutes, the paneer will absorb the milk and the mixture will become thick.
  5. Now add sugar and cook for 4-5 minutes or until the mixture becomes thick enough to form ladoos.
  6. Lastly add cardamom powder and kedwa water and mix well.
  7. Let the chena ladoo mixture cool down for sometime.
  8. To make the ladoos take two tablespoons of the chena mixture in between your palm and roll the ladoos in a round shape. You can change the size of the ladoos depending on your choice.
  9. Soft, melt in the mouth chena ladoos are ready. This recipe will give 11-12 ladoos.
  10. Store them in the refrigerator for 3-4 days.

Recipe Notes

  • Grate the paneer for better texture, make sure there are no lumps
  • You can adjust the sweetness as per your taste
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