Kesar Malai Ladoo Recipe

“`html

There is something truly magical about the rich, creamy sweetness wrapped in the delicate aroma of saffron found in the Kesar Malai Ladoo Recipe. These luscious Indian sweets combine soft chena with fragrant saffron-infused milk and cardamom, resulting in melt-in-your-mouth ladoos that are perfect for celebrations or simply indulging yourself. If you’ve ever wanted to try a dessert that balances tradition, flavor, and an irresistible texture, this Kesar Malai Ladoo Recipe will quickly become a favorite you cherish and want to share with everyone.

Ingredients You’ll Need

Keep it simple yet impactful! The ingredients for this Kesar Malai Ladoo Recipe are straightforward but each one plays a crucial role in creating that classic creamy texture and vibrant color.

• 1 liter whole milk: This is the foundation for making fresh chena and giving the ladoos their creamy body.
• 1 tablespoon + 1/2-1 teaspoon white vinegar: Essential for curdling the milk gently to form soft chena without harshness.
• 1/2 cup heavy cream: Adds luscious richness and helps bind the ladoos perfectly.
• Saffron strands (dissolved in 2 tablespoons milk): Imparts that signature golden hue and aromatic flavor unique to kesar sweets.
• 1/3 cup +1 tablespoon powdered sugar (or to taste): To sweeten the ladoos without overpowering the delicate flavors.
• Few drops kewra water (optional): Provides an exotic floral note that elevates the fragrance beautifully.
• 1/4 teaspoon cardamom powder: A classic spice that harmonizes with the saffron and sweetness.
• 1 tablespoon chopped nuts (optional): For a slight crunch and added texture contrast.
• Chandi ka vark (edible silver leaves): A luxurious finishing touch for stunning presentation.

How to Make Kesar Malai Ladoo Recipe

Step 1: Boil the Milk and Prepare for Curdling

Start by bringing 1 liter of whole milk to a boil in a heavy-bottom pan on medium heat. Once boiling, turn off the heat, add 1/3 cup water to soften the curds, and let it cool for 1 to 2 minutes. This gentle cooling is key for delicate, soft chena which is the heart of these ladoos.

Step 2: Curdle the Milk with Vinegar

Slowly add white vinegar little by little to the warm milk until it curdles and separates into chena and whey. Be sure not to overdo it—stop as soon as curdling happens to keep the texture perfect.

Step 3: Drain and Wash the Chena

Drain the curdled milk using a fine strainer or cheesecloth lined over a strainer, rinsing the chena with cold water to remove any vinegar taste. Let it drain for 15 to 20 minutes to get rid of excess moisture. You want it damp but not soggy to ensure soft but firm ladoos.

Step 4: Smooth the Chena

Transfer the drained chena into a food processor and pulse once or twice until smooth. This step is crucial for that silky texture. If you prefer, you can also knead it by hand, but the processor makes it effortless.

Step 5: Soak the Saffron

While you work on the chena, soak saffron strands in 2 tablespoons of warm milk. This delicate infusion will give the ladoos their beautiful golden color and that unmistakable aroma.

Step 6: Heat the Cream

On medium heat, warm up the heavy cream for about 2 minutes. This step helps in combining the rich creaminess with the chena beautifully during cooking.

Step 7: Combine Ingredients in the Pan

Add the smoothed chena to the heated cream, followed by the saffron-infused milk and powdered sugar. Bring these flavors together gently with care to keep the mixture uniform and smooth.

Step 8: Start Cooking the Mixture

Lower the heat to “low” and whisk continuously to avoid lumps. Add a few drops of kewra water if you like that aromatic floral hint. This slow cooking allows the flavors to meld and the mixture to thicken gradually.

Step 9: Cook Until Mixture Starts Leaving the Pan

Keep stirring for about 8 minutes until the mixture starts to leave the sides of the pan but remains moist and soft.

Step 10: Add Cardamom Powder and Continue Cooking

Add cardamom powder and continue cooking on low heat until the mixture thickens enough to hold shape when rolled. This process takes around 15 to 17 minutes—patience here pays off in perfect consistency.

Step 11: Cool Slightly and Add Nuts

Remove the mixture from heat and let it cool a bit before folding in chopped nuts for some textural contrast in your ladoos.

Step 12: Shape the Ladoos

Take small portions of the mixture and press between your palms, rolling gently into smooth, round balls. This recipe yields about 9 ladoos, each approximately 24 grams—ideal for sharing or savoring slowly.

Step 13: Garnish and Store

Finish by decorating each ladoo with edible silver leaves and a saffron strand. Store your beautiful Kesar Malai Ladoo in the refrigerator for up to 2 to 3 days and enjoy this sweet treasure whenever you wish.

How to Serve Kesar Malai Ladoo Recipe

Garnishes

Beyond the traditional edible silver leaves and saffron strands, you can sprinkle finely chopped pistachios or rose petals for an extra layer of elegance and flavor. These little touches will impress guests and make your serving feel ceremonial.

Side Dishes

Kesar Malai Ladoo shines on its own as a dessert, but pairing it with mild chai or cardamom-spiced tea makes for a perfect afternoon snack. You might also enjoy it alongside fresh fruit slices, which balance the rich sweetness wonderfully.

Creative Ways to Present

Try placing each ladoo on decorative mini leaf plates or in colorful paper cups for festive occasions. Alternatively, serving them on a wooden platter with assorted nuts and edible flowers will turn your dessert tray into a stunning centerpiece brimming with charm.

Make Ahead and Storage

Storing Leftovers

Keep leftover Kesar Malai Ladoo in an airtight container in the refrigerator. This preserves the freshness and texture for 2 to 3 days without drying them out, ensuring you enjoy that luscious bite every time.

Freezing

While freezing is possible, it can change the ladoos’ creamy texture due to moisture crystallization. If you must freeze, wrap each ladoo individually in plastic wrap and store in a freezer-safe container for up to one month. Thaw in the refrigerator overnight before serving.

Reheating

Since these ladoos are best enjoyed chilled or at room temperature, reheating is usually unnecessary. If preferred, warm gently at very low heat for a few seconds and allow cooling; avoid overheating to maintain their delicate consistency.

FAQs

Can I use store-bought paneer instead of making fresh chena?

Yes, you can substitute freshly made chena with grated store-bought paneer. Just make sure it’s soft and fresh, as crumbly or dry paneer may affect the ladoo’s final texture.

What is kewra water and can I omit it?

Kewra water is an aromatic essence extracted from the screwpine flower, commonly used in Indian desserts for its floral fragrance. It is optional but adds a lovely aroma; if unavailable, you can omit it without altering the core flavor.

How do I know when the mixture is ready to roll into ladoos?

The mixture is ready when it thickens enough to hold shape and comes away from the pan’s sides. You should be able to pinch a small amount and roll into a smooth ball without it sticking excessively to your hands.

Can I make these ladoos vegan?

Traditional Kesar Malai Ladoo relies on dairy for creaminess, but you could experiment using coconut milk and non-dairy cream alternatives. However, the texture and flavor will shift significantly from the classic version.

Why is saffron soaked in warm milk before adding?

Soaking saffron in warm milk releases its color and aroma more effectively, ensuring the golden hue and fragrance beautifully infuse into the ladoo mixture rather than clumping or fading.

Final Thoughts

Making this Kesar Malai Ladoo Recipe is like inviting a little bit of Indian festival magic right into your kitchen. The rich cream, delicate saffron, and gently spiced sweetness come together in a way that’s both comforting and celebratory. I wholeheartedly encourage you to try this recipe, share with your loved ones, and enjoy each bite as a wonderful reminder that homemade sweets can be both simple and spectacular.

“`

Print