Kesar Malai ladoo is an easy to make and delicious paneer ladoo’s. Though if made in traditionally way it will take a long time but using this Instant way it will be quicker and easier. The result will be same both ways.
For making kesar Malai ladoo I have used paneer instead of reducing the milk and used evaporated milk to thicken it faster. You can also add any flavouring instead of saffron and can also add some fresh fruit puree.
Ingredients350 gm Cottage cheese / Paneer
175 ml Evaporated milk check notes
1/2 cup Sugar
1/2 cup Milk Powder
1/3 tsp Saffron / Kesar
1/2 tsp Cardamom Powder / Elaichi Powder
1 tsp Screwpine water/ Kewra water
12 pistachio
Method* In a heavy bottom or nonstick pan add 1 tsp ghee and then add the evaporated milk
* Once it start to boil add sugar and the milk powder and cook on low heat
* Soak saffron in warm milk and pound to make a paste and add in the pan and mix.
* When the mixture start to thicken then add th grated paneer and cook on low heat.
* Keep stirring continuously till it start leaving the side of the pan
* Switch off the heat and let it come to room temperature.
* Grease your palm and fingers with butter or ghee and roll to make small balls or any shape and size of your choice
* Crush the pistachio coarsely and spread in a plate.
* Dip the top of the laddos inthe crushed pistachio to garnish.
* Dot the garnished ladoo with some saffron paste.
* Your kesar malai ladoos are ready to serve.
* Keep refrigerated after 2 days.