If you are looking for an Indian fusion recipe to introduce to your festival celebrations, this recipe for Rasmalai ladoo perfectly fits the bill. A pure manifestation of delightfulness and deliciousness melded into an impressive treat, these Ladoos will never fail to enthrall your loved ones.
Plus, these Rasmalai ladoos are perfect for any joyous occasion or as an after-meal delicacy.
Super easy to put together with simple ingredients, this dessert looks celebratory when prepared and is an impressive presentation to your guests at your Diwali pot-lucks or get-togethers!
The best part is that you can conveniently scale it up or down as per your requirement and make it in advance to serve it as a surprise treat at your party the next day.
Or you can also pack these ravishing festive ladoos in beautiful boxes and gift them to your loved ones.
What is Rasmalai Ladoo
Rasmalai is a popular Indian dessert made with milk solids, sugar, and flavorings with added nuts, and ladoo means ball in Hindi.
This recipe for Rasmalai ladoo is prepared with freshly prepared paneer, which is rolled into the yummy ladoos. Milk powder is added for a delightful creaminess, and powdered sugar adds the required sweetness.
Cardamoms and kewra essence bring in the flavors that make this recipe completely drool-worthy.
As a bonus, you can make these sweet balls of utter delight in advance and store them in a cool place to devour later.
Reasons You’ll ♡ Rasmalai Ladoo
These Malai ladoos are the creamiest and most ecstatically delicious recipe for the upcoming festive season. There are many reasons for you to love them —
- Made with basic pantry staples
- Super soft and wholly divine
- Perfectly sweet and portion-controlled
- Authentic flavors with a melt-in-the-mouth texture
- Gluten-free and vegetarian, and
- Worth every effort to prepare them!
In short, these Instant Rasmalai Ladoos emanate blissful ambrosia and are the perfect Indian Fusion dessert to flaunt this festive season.
Rasmalai Ladoo Ingredient List
Milk — The prime ingredient for this recipe, milk is used for making fresh paneer /chenna, creating these smooth textured yummy Rasmalai ladoos. Using full cream milk results in the creamiest and softest paneer that makes the best rasmalai ladoos.
Vinegar — Vinegar is used for making fresh paneer for this recipe. When added to the boiling milk, vinegar helps the milk to curdle and form paneer/ milk solids.
Cream — Heavy whipping cream is added to the mixture for richness and creaminess.
Saffron — Saffron strands dissolved in milk are added to the ladoo mix for an enticing color and a remarkable flavor that makes the recipe look and taste more delectable.
Sugar — Powdered sugar is added to the ladoo mix to sweeten the recipe.
Kewra essence — When added to the ladoo mix, this essence brings a nice flavoring and an enticing aroma to the ladoos.
Rose essence — Rose essence also adds a subtle aroma and floral flavoring to the recipe.
Cardamom — Cardamom powder is added for the authentic rasmalai flavor and aroma.
Milk powder — When added to the ladoo mix, milk powder contributes to creating the creamiest Rasmalai ladoos.
Crushed nut powder — Pistachios and almonds are crushed and added to the Rasmalai mix for crunch and healthy deliciousness.
Recipe Tips and Variations
Fresh paneer makes the best recipe — Though fresh paneer is best for making the creamiest and most delicious rasmalai ladoos, you can also use store-bought paneer. If using store-bought paneer, you need to prepare it for this recipe.
To make it recipe-ready, crumble the paneer into small pieces and soak it in warm water for about 10 minutes. Now, drain it completely and use it according to the recipe instructions.
Preparing paneer/ chenna — You can easily make paneer or milk solids at home by adding vinegar to the boiling milk. The curdled milk is separated and collected, called paneer/ milk solids.
However, you can also use lemon juice instead of vinegar when curdling milk to make paneer. It will serve the same purpose.
Use a heavy-bottomed pan — To make paneer/ chenna for this gorgeous Rasmalai ladoo recipe, you first need to boil the milk. A heavy-bottomed, wide pan is most suitable for boiling the milk as it prevents it from burning.
Let the paneer drain excess water — To make these delightful paneer malai ladoos, ensure that the paneer is completely devoid of moisture. To make it free of moisture, hang it after rinsing it in plain water.
Adding flavors and irresistible delectability — These ladoos are prepared by adding a touch of kewra and elaichi/ cardamoms, which is quite sufficient for its flavoring. However, you can add a few drops of rose water to the prepared dough to enhance its flavor.
For the melt-in-the-mouth texture — To achieve the perfect creaminess and melt-in-the-mouth texture of these rasmalai fusion ladoos, pulsing the paneer is an essential step not to be ignored. Using a food processor, pulse the freshly prepared paneer until smooth and perfectly creamy.
For a sweeter recipe — Although this is a moderately sweet recipe, you can enhance the sweetness by adding an extra tablespoon of powdered sugar to the ladoo mixture if you prefer your Rasmalai ladoos to be on the sweeter side.
Do not miss on the magic of cardamoms — A pinch of this flavorful and aromatic spice does wonders to this recipe of rasmalai ladoos, making it irresistibly delicious. Rasmalai and cardamoms are like a heaven-made match, not to be missed but enjoyed!
Just a little touch of cardamom powder and see how the magic unfolds!
To fix the runny mixture — If followed pretty precisely, this recipe comes together like a soft dough in 8 to 10 minutes. But it is possible that you feel the dough a little softer or runny. In this case, just add an extra tablespoon of milk powder to the dough and mix it well.
Also, adjust the sugar when adding additional milk powder.
Flexible on scalability — This recipe can be served to your family and friends and it caters perfectly to a crowd. You can scale this recipe according to your requirement if you are hosting an upcoming Diwali party, potluck, or get-together.
Just double or triple the recipe as provided on the recipe card below. Following the instructions, you can comfortably create a batch of this delicious Rasmalai ladoos, an amazing Diwali fusion dessert to surprise your loved ones!
Let me know what you think!
These exquisite ladoos are amazingly delicious and have a velvety smooth texture with an authentic flavor to complement them. Trust me, you will thoroughly enjoy making them as much as devouring them.
If you agree to this, you must surely attempt the recipe below to make your celebrations more exciting and fun!
So, are you ready to master the art of making these gorgeous treats? If yes, let’s begin!
Should you make this Rasmalai Ladoo, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DELICIOUS DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions to make the best Rasmalai Ladoo
- 1 liter Whole milk
- 2 tablespoons Vinegar
- Add whole milk to a heavy-bottomed pan and bring it to a boil over medium heat. Keep stirring the milk at regular intervals.Tip — Full-fat milk produces the best chenna (paneer) that makes the creamiest and richest Kalakand; therefore, I highly recommend using whole-fat dairy. Low-fat milk can be used, but you must compromise with the result.
- Once it comes to a full boil, turn off the heat and add vinegar to the milk. Keep stirring the milk as it curdles.
- You will see chunky pieces of paneer floating in a lime-colored liquid. The milk has separated, and you can progress to the next step.But if it doesn't curdle, please add an extra tablespoon of vinegar.
- Line a strainer with cheesecloth or muslin cloth and pour the curdled milk through it.
- Chenna/paneer will stay in the cheesecloth, and the buttermilk will drain through.
- Rinse the chenna/paneer with tap water to eliminate the vinegar's taste and smell.
- Bring the ends of the cheesecloth together and press the paneer to squeeze the water out of it.Tip — Do not press the chenna hard to get rid of water, as this will result in dried-up chenna that makes ladoos hard. Moist chenna is preferred for the juicy and soft ladoos.
- For the juiciest and softest chenna, tie the ends of the cheesecloth together and hang the chenna for some time to squeeze extra water from it. Hanging the freshly prepared chenna for 15 minutes will remove excess water. Your homemade moist and crumbly paneer is ready.
- Transfer the chenna to the food processor and pulse until it forms a smooth textured mix. Set it aside.
- Combine milk powder, powdered sugar, cardamom powder, and crushed pistachios in a bowl.
- Mix Ingredients until combined. Set it aside.
- Combine cream and saffron milk in a heavy-bottomed pan.
- Mix it well. Keep stirring the mixture to prevent burning.
- Add essence, cardamom powder, powdered sugar, and crushed pistachios to this mixture. Mix until everything is well blended.
- Stir in Rasmalai mix. Mix it rapidly until the rasmalai mix is well combined, and it forms a lump-free mixture.
- Soon the mixture will start to thicken. Tip — Regulating heat while cooking — You need to be extra careful by maintaining the heat throughout the cooking process, as the paneer and cream mixture may stick to the base of the pan if cooked on high heat.
- Stir in the pulsed paneer.
- Mix the mixture vigorously until it is smooth and lump-free.
- 7-8 minutes into the cooking over medium-low heat, the mixture will start leaving the pan's sides. And when the ladoo mixture has cooked thoroughly, it comes together as a non-sticky dough in the pan. Turn off the heat.
- This is the right time to remove it from the heat and cool it completely.
- Transfer the mix to a pan. Cover and set it aside for 30 minutes to cool. The ladoo dough will become firm as it cools.
- Once the mixture has cooled completely, knead it until perfectly smooth. This step is essential to reach the maximum creaminess that makes this recipe drool-worthy. Knead the dough for ultimate creaminess.
- Let the mixture cool down before rolling them into ladoos. However, do not cool the mixture completely.
- The ladoo mixture should be slightly warm to touch when you start rolling them into ladoos. Shape the ladoos and garnish them with crushed pistachios and saffron strands.
- Serve and enjoy!