Quick & Easy Malai Laddu {5 Ingredients}

Malai Laddu, often called Milk Ladoo or Paneer Laddu, is adored for its smooth, melt-in-your-mouth texture. Traditionally made in India, this sweet treat is prepared using homemade chena or paneer, which involves a meticulous process of simmering milk until it curdles and thickens—something that can take quite a bit of time.

However, I’ve discovered that using ricotta cheese in my quick and easy recipe allows me to whip up these delightful laddus in a fraction of the time, while still achieving that authentic flavor!

In the past, I’ve loved making simple recipes like Kalakand and Gujiya with ricotta cheese, which made creating these Indian sweets a breeze. The versatility of ricotta not only simplifies the cooking process but also retains the rich taste we all cherish. With a delicate touch of cardamom and simple ingredients, these laddus are ideal for festive celebrations or a cozy family dessert, guaranteed to impress everyone at the table!

Ingredients

Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.

• Ricotta Cheese: soft and creamy, ricotta serves as the main base, giving the laddu its smooth, rich texture.
• Heavy Cream: adds extra richness and a luscious, melt-in-the-mouth quality to the laddu.
• Powdered Sugar: adds perfect sweetness and the fine texture blends smoothly into the laddu mixture.
• Ground Cardamom: adds a hint of floral notes.
• Ghee: a little bit of homemade ghee helps roll out the laddu easily.

How to Make Malai Laddu

• In a non-stick pan, add ricotta cheese and cook over medium heat, stirring constantly for about 5-7 minutes to eliminate excess moisture.

• Then, add the heavy cream and mix thoroughly. Reduce the heat to low. Keep stirring until the mixture thickens and starts pulling away from the sides of the pan, which should take around 10-12 minutes.

• Once thickened, lower the heat further and mix in the powdered sugar and ground cardamom, ensuring the sugar dissolves completely. Continue cooking until the mixture reaches a dough-like consistency and comes together.
• Stir in ghee, mix well, and turn off the heat.

• Transfer the mixture to a plate and spread it out to let it cool.
• Take small portions of the cooled mixture and roll them into smooth balls to shape your laddus. Repeat the rolling process with the remaining mixture. For an optional garnish, sprinkle thinly sliced pistachios and dried rose petals on top. Gently press them down with your finger.

Storing

Store the laddus in an airtight container to maintain freshness. They can be kept at room temperature for 2 to 3 days. For longer shelf life, refrigerate them. To serve, simply let them sit at room temperature for about an hour before enjoying.

I hope you try making these easy Malai laddus for Diwali this year! They are perfect for sharing at parties and can be made ahead, a fun way to bring a taste of tradition into homes. Plus, with their gorgeous garnishes of pistachios and dried rose petals, they look as good as they taste!

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