Today am sharing a very easy to make ladoo which was a experiment , with very simple ingredient this ladoo recipe may sound very simple but needs a tiny amount of patience too. I love ladoos a lot , I have made Til ka ladoo, Boondi ladoo, Pori urundai and many dal ladoos which is not in blog yet. I made this delicious and melt in mouth like of ladoo yesterday and shared some with my friends, they all were nice and gave me a very gud feed back. Malai Ladoo traditionally are made with paneer but here I have tried making them with Ricotta cheese and with other very simple ingredients.The mild kesar flavor in these ladoos are perfect to indulge. I clicked them in 1/2 hour that I got in between running to pick my daughter from the school bus stop, Now a days I get very less time to click pictures hope I have done justice to these yummy ladoos and yeah presenting you . Now moving on to the recipe, hope you will enjoy it like we did.
It is raining diwali already in blog world , and I am also thinking for making some diwali special recipes for blog. I barely get time to write a blog though I have a lot to post on draft. Yesterday I had this urge in my mind, it said go to your kitchen and cook something not for you or anyone but just for your blog though what so ever I make will be shared without any excuse, I most often share the sweets I make so that am not over loaded with the sweets gaining those extra fats settling on the obvious part of the body which is my tummy 😛 .
Kesar Malai Ladoo
| Category | Preparation time Cook Time |
|---|---|
|
Ladoo
|
10 mins 20- 30 mins |
Ingredients
Ricotta cheese – 15 Oz (425 gms)
Condensed Milk – 1 tin
Heavy Cream – 1/2 cup
Milk – 2 tbsp
Saffron Strands – few
Pistachios – for Garnish
Yellow color – A pinch ( optional)
Method
- In a small bowl add the saffron strands and warm milk. Keep it aside till needed.
- In a pan put ricotta cheese and cook it till it loosens up.
- Then add condensed milk and heavy cream.
- Keep on stiring in the mixture in a low heat for 10-15 mins.
- After the mixture thickens up a bit and you can see the butter from the cream oozing out.
- Add the saffron Milk mixture ( also yellow color if needed) and stir constantly. Be careful and make sure you stir it continuously as the mixture can stick on the bottom and cause burning.
- At a point the ladoo mixture will no longer stick to the pan and comes together while stiring, then switch off the flame.
- Transfer the ladoo mixture to a plate and cool them completely.
- Cover it with a cling wrap and refrigerate for 1/2 hour so that it is easy to make the ladoos.
- Take out the mixture and make equal sized ladoos and stick some saffron strands and pistachios for garnish on each ladoo.
- Keeps well in fridge for 3-4 days . It is just perfect melt in mouth kinda of ladoo.
beautiful pic.. so tempted even though I am not big fan of sweets
Beautiful clicks Manjula. Kesar Malai laddoo — my mouth's watering just typing those words 🙂 Those laddoos look absolutely stunning.
Advance Diwali wishes to you and your family. Hope you have a great festival season.
Can you use whole milk instead of cream?
Yes sure you can use whole milk.