Paneer Malai Laddu

Ingredients (For 6 – 8 laddus)

  1. Whole milk – 3 cups

2. Vinegar (or lemon juice) – 1.5 tbsp

3. Condensed milk – 5 – 6 tbsp or to taste (you can use 3 – 4 tbsp sugar instead, adjust according to taste preference)

4. Heavy whipping cream – 2 tbsp

5. Ghee – 1.5 tsp

6. Rose water – 1/2 tsp

Cardamom powder – 1 – 2 pinches

7. Saffron – 1 pinch

Rooh afza / rose syrup – 1 – 1.5 tsp

8. Milk powder or powdered khoya or mawa – 1/4 cup, to roll


1. Boil milk in a wide pan over medium-high heat. Stir continuously for two more minutes. Add vinegar little by little and keep stirring till milk curdles. You will notice fine curds of paneer forming. Once paneer is completely formed, strain the whey using a muslin cloth / cheese cloth or a fine mesh strainer and rinse with little water. Set aside for 20 minutes to drain completely.

2. Heat 1 – 1.5 tsp ghee in a non-stick pan. Add fresh paneer, condensed milk and heavy cream. Cook for 4 – 5 minutes over low medium heat, stirring continuously. Mash paneer with spatula while stirring. Stir till thick. (To test for doneness – Remove 1 tsp of the mixture and cool down a bit. Grease your fingers and make a ball out of it. If you are unable to roll, it needs a little more cooking time.) Add cardamom powder, rose water and mix well. If you prefer, add little saffron water (for yellow color) and roof afza/ 1.5 tsp rose syrup for extra flavor and color. Cook for a few seconds and switch off. Set aside for a few minutes until it cools down a bit.

3. Grease your palm and shape the mix into small balls. The balls would be very soft to touch, but will firm up in a few minutes. Roll in milk powder or powdered mawa / khoya. Let rest for 1 hr before serving. It tastes give it a try. Enjoy!!


Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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