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Kesar Malai Ladoo, Kesar Malai Peda, Ricotta Cheese Kesar Malai Ladoo

Ricotta Cheese Kesar Malai Ladoo

These ricotta cheese kesar malai ladoos are melt-in-mouth delicious. They are easy and quick to make compared to the traditional recipe, where you spend a lot of time stirring the milk to make mawa.
5 from 2 votes
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Course: Indian Dessert, Indian Mithai
Cuisine: Indian
Keyword: Diwali Recipes, Indian Mithai, Ladoo, Rakshabandhan
Prep Time: 5 minutes
Cook Time: 25 minutes
Rolling The Ladoos: 10 minutes
Total Time: 40 minutes
Servings: 10 Ladoos
Calories: 122kcal
Author: Aayushi Patel

Equipment

Ingredients

  • 2 Teaspoons Ghee
  • 1 Cup Ricotta Cheese (Full Fat)
  • ½ Cup Milk Powder
  • ½ Cup Sugar
  • 3-4 Tablespoons Saffron Milk 7-8 Saffron strands + 3-4 Tablespoons Cold Whole Milk
  • ¼ Teaspoon Cardamom Powder

Garnishes

  • 1 Tablespoon Pistanchios Slivered
  • 10 Saffron Strands
  • 2 sheets Edible Silver

Instructions

  • Measure and keep all the ingredients ready
  • For saffron milk, pound 7-8 strands of saffron into powder. Now 3 tablespoons of cold milk, and mix.
  • Add 2 teaspoons ghee and 1 cup ricotta cheese in a non-stick pan.
  • You will see that the ghee and ricotta cheese will melt, and start to bubble. Keep stirring on a medium low flame.
  • You will have to stir continuously for 6-7 minutes for ricotta to thicken after all the moisture is evaporated.
  • Add ½ cup milk powder, ½ cup sugar, saffron milk, and ¼ teaspoon cardamom powder.
  • Stir for another 10 minutes until the mixture starts to leave the pan and fold over easily. At this point, it shouldn't be sticky anymore. Turn off the flame.
  • Take the prepared ladoo mix out in a mixing bowl.
  • Once the mixture is cool, grease your palms with a drop of ghee.
  • Use a cookie scoop and scoop the kesar malai ladoo mix.
  • Scoop the ladoo mixture in your palm.
  • Now roll the ladoo, between your palms. It should be a perfect round and hold its shape.
  • Garnish with edible silver, slivered pistachios and saffron strands.

Notes

  • Double the recipe to make a larger quantity of this recipe. 
  • Checkout the variations part of the blog, to make more different flavors using this recipe.
  • Store the ladoos in the refrigerator for 5 days. 
  • Take the ladoos out of the refrigerator atleast 20 minutes before serving. Once the ladoos are at room temperature, they will be melt-in-mouth delicious. 
  • They are a great make ahead Indian mithai for an upcoming event, party or festivities.

Nutrition

Serving: 1ladoo | Calories: 122kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 45mg | Potassium: 113mg | Fiber: 0.02g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.1mg