Description
Kesar Malai Ladoo is a luscious Indian sweet made from fresh chena (paneer), cream, saffron-infused milk, and aromatic spices. These soft, rich balls are studded with cardamom and nuts, delicately flavored with kewra water, and beautifully garnished with edible silver leaves. Perfect for festive occasions or a delightful dessert treat.
Ingredients
Scale
Milk and Chena Preparation
- 1 liter whole milk
- 1 tablespoon + 1/2-1 teaspoon white vinegar
Flavorings and Sweeteners
- 1/2 cup heavy cream
- Saffron strands (dissolved in 2 tablespoons warm milk)
- 1/3 cup + 1 tablespoon powdered sugar (or to taste)
- Few drops kewra water (optional)
- 1/4 teaspoon cardamom powder
Garnish and Add-ins
- 1 tablespoon chopped nuts (optional)
- Chandi ka vark (edible silver leaves, for decorating)
Instructions
- Boil Milk: Add 1 liter of whole milk to a heavy bottom pan and bring to a boil over medium heat. Once boiling, turn off the heat and add 1/3 cup water. Let the milk cool for 1 to 2 minutes to create softer chena.
- Curdle Milk: Gradually add vinegar to the warm milk, little by little, stirring gently. Stop as soon as the milk curdles and separates into curds and whey.
- Drain Chena: Pour the curdled mixture through a fine strainer lined with a cheesecloth. Rinse the chena under cold water to remove the vinegar taste. Let it drain for 15 to 20 minutes, squeezing out excess water to retain some moisture. You should end up with about 1 heaping cup of chena.
- Process Chena: Transfer the drained chena into a food processor and pulse 1 to 2 times until smooth. This step can also be done manually but processing gives a smoother texture.
- Soak Saffron: In the meantime, soak saffron strands in 2 tablespoons of warm milk to release their color and aroma. Set aside.
- Cook Cream: Heat a non-stick pan over medium heat and add 1/2 cup heavy cream. Cook for 2 minutes, allowing it to warm through.
- Add Ingredients: Add the processed chena to the cream, followed by the saffron-infused milk and powdered sugar.
- Mix and Flavor: Lower the heat to low and whisk the mixture thoroughly to remove lumps. Add kewra water drops if using, incorporating the delicate floral fragrance.
- Cook on Low Heat: Continue stirring and cooking the mixture on low heat. After around 8 minutes, it will start leaving the pan but still appear wet and liquidy.
- Add Cardamom & Thicken: Stir in cardamom powder and keep cooking until the mixture thickens and looks dry enough to hold shape. This takes about 15 to 17 minutes in total on low heat. Do a test by rolling a small portion into a ball.
- Cool and Mix Nuts: Remove the pan from heat and transfer the mixture to a plate. Let it cool slightly, then fold in chopped nuts if desired.
- Shape Ladoos: Take small portions of the mixture and press between palms, rolling to form smooth, round ladoos. Repeat with all the mixture to make about 9 ladoos weighing 24 grams each.
- Decorate and Store: Garnish each ladoo with chandi ka vark and a strand of saffron. Store the delicious Kesar Malai Ladoo in the refrigerator for 2 to 3 days to maintain freshness.
Notes
- Use whole milk for the best creamy texture and rich taste of chena.
- Do not over-dry the chena; some moisture helps achieve soft ladoos.
- Adjust powdered sugar quantity based on your preferred sweetness level.
- Kewra water is optional but adds a lovely floral aroma typical of traditional Indian sweets.
- Be patient while cooking on low heat to get the right consistency for shaping ladoos.
- Store ladoos refrigerated and consume within 2-3 days for optimal freshness.
