Malai ladoo recipe, Chena ladoo

Malai ladoo/ Chena ladoo/ Paneer ladoo is a rich, delicious and easy to make sweet / dessert popular in North India which is usually prepared during festivals like Navaratri/ Ganesh chaturthi/ Special occasions. This instant malai/chena ladoo is prepared with just 3 ingredients like paneer, cardamom powder and condensed milk.. Yes you heard that right!!

But in this paneer ladoo recipe I did not use store bought paneer but made paneer/ chena from scratch using milk and vinegar. The taste of this ladoo with homemade chena/ chenna/ paneer is so yum that that you will often make this ladoo at home whenever your milk gets curdles or is nearing expiry date. But if you want to prepare malai ladoo instantly then you could use store bought paneer for that sudden sweet craving/ snack.

In this recipe I have used condensed milk for sweetness but could also try using powdered sugar, also you can make it more special by adding saffron strands while cooking the chenna ladoo mixture. So let’s get to the making chena ladoo!
You may be interested in other recipes below:

If you have missed other Navartri posts/ recipes they are below:

Malai ladoo recipe, Chena ladoo

2020-10-14 23:38:50

Serves 4

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients for chenna

1. Milk – ¾ liter
2. Vinegar – 1 tbsp
3. Ice – 1 cup

For ladoo

1. Chenna/ Paneer – ½ cup
2. Milkmaid/ Condensed milk – ¼ cup
3. Cardamom powder – ¼ tsp
4. Pistachios - 1 tsp (chopped finely)

Note

* 1 cup = 235 ml

Instructions

In a pan/ pot add ¼ cup water then add milk. Mix well and allow it to boil well. When the milk starts to boil put the flame to low and add lemon juice/ Vinegar little by little to the boiling milk and mix well. After few seconds you will notice the milk curdling, at that point put off the flame and add ice cubes to the curdled milk to prevent it from over boiling or to stop the process. This curdled milk is called chenna. Do not keep heating the curdled milk as it will yield rubbery output.
Remove the pan from the stove and keep it aside for 5 minutes. After 5 minutes gently pour the chenna in the muslin cloth and the water will start draining gradually. Now wash the chenna well in running water to get rid of lemon/ vinegar flavors.
Now after all the water is completely drained tie the cloth really tight, squeeze as much as water possible and hang the cloth for around 30 to 40 minutes till all the water is drained. Do not allow it to hang for more than 30 to 40 minutes as the chenna might loose its texture.
Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. Now using your hand knead the chenna/ paneer really well for about 5 minutes. Kneading helps the chenna to get softer. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna.
Heat a wide non- stick pan to it add chenna, condensed milk and cardamom powder. Mix well so that everything looks well combined. At first when the mixture is mixed it will be little watery which will get thicker as you stir.
Keep stirring the mixture and within few minutes it will start thickening gradually and will form a mass/ dough leaving the sides of the pan, At that point take a tiny portion if the mixture and try to make ball, if it forms a non- sticky perfect ball put off the flame and keep the mixture aside and let it become warm to handle.
Transfer the mixture to a bowl/ plate. When the mixture is just warm grease your hands with little ghee, and knead it well for about 3 to 4 minutes. Now pinch small portion of mixture and make it into round shape. Top it with some chopped pistachios. Repeat the process till all the mixture is over.
Now when all the ladoo is ready it will be initially fragile and chewy so let it sit for an hour after which they will be perfect. Serve it and store the rest in refrigerator.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Malai ladoo with step by step images

In a pan/ pot add ¼ cup water then add milk. Mix well and allow it to boil well. When the milk starts to boil put the flame to low and add lemon juice/ Vinegar little by little to the boiling milk and mix well. After few seconds you will notice the milk curdling.
When the milk starts to curdle put off the flame and add ice cubes to the curdled milk to prevent it from over boiling or to stop the process. This curdled milk is called chenna. Do not keep heating the curdled milk as it will yield rubbery output. Remove the pan from the stove and keep it aside for 5 minutes. Now after 5 minutes pour the curdled milk mixture in colander/ strainer, squeeze the excess water by pressing it with a spoon. This step is optional as you could pour the mixture directly onto muslin cloth.
Now gently pour the chenna in the muslin cloth and the water will start draining gradually. Now wash the chenna well in running water to get rid of lemon/ vinegar flavors. Now after all the water is completely drained tie the cloth really tight, squeeze as much as water possible and hang the cloth for around 30 to 40 minutes till all the water is drained. Do not allow it to hang for more than 30 to 40 minutes as the chenna might loose its texture.
Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. Now using your hand knead the chenna/ paneer really well for about 5 minutes. Kneading helps the chenna to get softer. After 5 minutes of proper kneading you will be able to make a soft dough with that chenna.
Heat a wide non- stick pan to it add chenna, condensed milk and cardamom powder. Mix well so that everything looks well combined. At first when the mixture is mixed it will be little watery which will get thicker as you stir. Keep stirring the mixture and within few minutes it will start thickening gradually and will form a mass/ dough leaving the sides of the pan, At that point take a tiny portion if the mixture and try to make ball, if it forms a non- sticky perfect ball put off the flame and keep the mixture aside and let the mixture become warm enough to handle with hand.
Transfer the mixture to a bowl/ plate.(sorry about the bad lighting) When the mixture is just warm grease your hands with little ghee, and knead it well for about 3 to 4 minutes to get soft texture.
Now pinch small portion of mixture and make it into round shape. Top it with some chopped pistachios. Repeat the process till all the mixture is over. Now when all the ladoo is ready it will be initially fragile and chewy so let it sit for an hour after which they will be perfect. Serve it and store the rest in refrigerator.