4 cups full fat milk, 1 litre
2.5 tbsp lemon juice or add as required
3 tbsp sugar, powdered or 5 tbsp powdered sugar
½ tsp cardamom powder
1 tsp rose water (optional)
A pinch of saffron strands/kesar
4 to 5 almonds, sliced or chopped for garnish
  • Add 1 litre (4 cups) full fat milk in a thick bottomed pan.
  • On a low to medium flame simmer the milk till it comes to a boil.
  • Now add lemon juice to the milk in parts. First add 1 tbsp and stir. If the milk curdles, then no need to add more lemon juice. If the milk does not curdle, then add ½ to 1 tbsp more and stir again.
  • The entire milk should curdle. Depending on the quality of milk you may need to add more or less. Keep the lemon juice ready with you.
  • After the milk has curdled simmer for 2 minutes more.
  • Then strain the whey and just keep ⅓ portion of the whey with the coagulated milk solids.
  • On a low flame keep on simmering the mixture. Stir at intervals.
  • Meanwhile, take 3 tbsp sugar in a small grinder.
  • Grind to a fine powder.
  • Simmer till all all the whey dries up. Switch off the flame.
  • Then add ½ tsp cardamom powder, a few strands of saffron and rose water.
  • Mix well and allow the mixture to cool completely.
  • Slice or chop 4 to 5 almonds.
  • Add the powdered sugar. Mix well.
  • Spread a bit of ghee in your palms. Take a small or medium portion and shape into ladoos.
  • Place the ladoos or small muffin liners or doilies.
  • Garnish with sliced almonds.
  • Keep in a box and refrigerate for a few hours.
  • Serve malai ladoo as a sweet.


Source: vegrecipesofindia

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