No Cook Malai Ladoo is the ultimate quick-fix dessert that anyone can make. With minimal effort and simple ingredients, this recipe is practically impossible to mess up, making it perfect for any occasion.
What is Malai Ladoo?
Malai Ladoo is a rich, creamy Indian sweet made from malai (cream), paneer, and a few basic ingredients. It's traditionally prepared during festivals like Diwali by cooking malai (cream), and paneer with sugar and flavorings over low heat until it thickens, then shaped into ladoos.
While the traditional method takes time and patience, I love creating quick versions of classic desserts every Diwali.
Whether it's my Instant Rabdi or No Cook Kaju Katli, these easy recipes have become my festive go-tos, and this No Cook Malai Ladoo is no different.”
Ingredients
- Paneer: Freshly made or store-bought paneer; either of them could be used. If using store-bought paneer soak it in hot water for a couple of minutes to soften it.
- Milk Powder: Enhances the creaminess and gives structure to the ladoos; this being a no cook version.
- Malai: Use fresh malai for a richer flavor; it's the key ingredient that makes these ladoos indulgent. I use the malai that gets collected on top of the milk. You can also use fresh cream in its place.
Step by Step instructions
- Add the malai, condensed milk, paneer, milk powder, and cardamom powder in a blender. Blend until well combined and smooth. (image 1)
- Pour the blended mixture into a bowl, scraping down the sides and mixing with a spatula to ensure everything is included. (image 2)
- Cover the bowl and refrigerate for 15-30 minutes to allow the mixture to firm up.
- Lightly grease your palms with ghee when shaping the ladoos to prevent the mixture from sticking.
Once chilled, take small portions of the mixture and shape them into round ladoos using your palms.
- Place the shaped ladoos on a plate and garnish with saffron strands or chocolate nuts for an added touch of flavor and decoration.
- Enjoy your No Cook Malai Ladoo as a delightful treat for yourself or your guests!
- Store the No Cook Malai Ladoo in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Best Tips:
- Fresh paneer and malai will yield the best flavor and texture. If possible, make your own paneer at home for optimal results. If using store-bought paneer then soak it in hot water for a couple of minutes.
- Allow the mixture to chill in the refrigerator long enough to firm up; this makes shaping the ladoos much easier.
- Experiment with different toppings, like crushed nuts or edible silver leaf, to give your ladoos a festive touch.
- Try adding a pinch of saffron or a few drops of rose water for a unique twist on the traditional flavor.
- This No Cook Malai Ladoo has a texture similar to that of pedas so you can shape it flat and call it a peda too.
Frequently Asked Questions
Yes, store-bought paneer works well for this recipe, just make sure to soak it in hot water for a couple of minutes, but freshly made paneer will give you a creamier texture.
If you can’t find malai, you can substitute it with heavy cream for a similar richness.
If the mixture is too soft, try chilling it for a longer time in the refrigerator. You can also add a bit more milk powder to help firm it up.
Related Recipes
- Instant Rabdi
- No Cook Kaju Barfi
- Easy Rasmalai with Rasgulla
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Instant No Cook Malai Ladoo recipe
Ingredients
- 1/4 cup (50 gms) Malai
- 1 cup (122 gms) Fresh Paneer crumbled or grated
- 1/2 cup (100 gms) Sweetened Condensed Milk
- 1/2 cup (91 gms) Milk Powder
- 1/2 tsp Cardamom Powder
- Kesar strands or chopped nuts for garnishing
Instructions
- In a blender, combine the malai,condensed milk, paneer, milk powder, and cardamom powder. Blend on high speed until the mixture is smooth and well combined.
- Pour the blended mixture into a large mixing bowl, scraping down the sides of the blender with a spatula to ensure all ingredients are included.
- Cover the bowl with plastic wrap or a lid and refrigerate for approximately 15-20 minutes. This chilling step will help the mixture firm up, making it easier to shape.
- After chilling, remove the bowl from the refrigerator. Grease your hands with ghee, take small portions of the mixture and roll them into round ladoos.
- Arrange the shaped ladoos on a serving platter. Optionally, garnish each ladoo with saffron strands or your choice of chopped nuts for added flavor and presentation.
- Serve the No Cook Malai Ladoo immediately or store them in an airtight container in the refrigerator for up to 5 days. Enjoy this delightful treat at festivals or whenever you're craving something sweet!
Video
Notes
- For variations, consider adding a touch of flavor with saffron or rose water during blending.
- Fresh paneer and malai will yield the best flavor and texture. If possible, make your own paneer at home for optimal results. If using store-bought paneer then soak it in hot water for a couple of minutes.
- Allow the mixture to chill in the refrigerator long enough to firm up; this makes shaping the ladoos much easier.
- Experiment with different toppings, like crushed nuts or edible silver leaf, to give your ladoos a festive touch.
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