Get ready to indulge in the creamy, dreamy delight of Malai Laddu! These little bites of bliss are made with just five simple ingredients—ricotta cheese, heavy cream, powdered sugar, ground cardamom, and ghee—making them a quick and easy treat that anyone can whip up!
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Malai Laddu, often called Milk Ladoo or Paneer Laddu, is adored for its smooth, melt-in-your-mouth texture. Traditionally, this sweet treat in India is prepared using homemade chena or paneer, which involves a meticulous process of simmering milk until it curdles and thickens—something that can take quite a bit of time.
However, I’ve discovered that using ricotta cheese in my quick and easy recipe allows me to whip up these delightful laddus in a fraction of the time, while still achieving that authentic flavor! Perfect for Holi, Diwali, or Ganesh Chaturthi festivals or a quick dessert when entertaining.
In the past, I’ve loved making simple recipes like Kalakand and Gujiya with ricotta cheese, which made creating these Indian sweets a breeze. The versatility of ricotta not only simplifies the cooking process but also retains the rich taste we all cherish. With a delicate touch of cardamom and simple ingredients, these laddus are ideal for festive celebrations or a cozy family dessert, guaranteed to impress everyone at the table!
Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.
- Ricotta Cheese: soft and creamy, ricotta serves as the main base, giving the laddu its smooth, rich texture.
- Heavy Cream: adds extra richness and a luscious, melt-in-the-mouth quality to the laddu.
- Powdered Sugar: adds perfect sweetness and the fine texture blends smoothly into the laddu mixture.
- Ground Cardamom: adds a hint of floral notes.
- Ghee: a little bit of homemade ghee helps roll out the laddu easily.
How to Make Malai Laddu
Note: Make sure to keep stirring the ingredients and cook on low heat especially as the mixture thickens to maintain the white color of the laddu.
- In a non-stick pan, add ricotta cheese and cook over medium heat, stirring constantly for about 5-7 minutes to eliminate excess moisture.
- Then, add the heavy cream and mix thoroughly. Reduce the heat to low. Keep stirring until the mixture thickens and starts pulling away from the sides of the pan, which should take around 10-12 minutes.
- Once thickened, lower the heat further and mix in the powdered sugar and ground cardamom, ensuring the sugar dissolves completely. Continue cooking until the mixture reaches a dough-like consistency and comes together.
- Stir in ghee, mix well, and turn off the heat.
- Transfer the mixture to a plate and spread it out to let it cool.
- Take small portions of the cooled mixture and roll them into smooth balls to shape your laddus. Repeat the rolling process with the remaining mixture. For an optional garnish, sprinkle thinly sliced pistachios and dried rose petals on top. Gently press them down with your finger.
Storing
Store the laddus in an airtight container to maintain freshness. They can be kept at room temperature for 2 to 3 days. For longer shelf life, refrigerate them. To serve, simply let them sit at room temperature for about an hour before enjoying.
I hope you try making these easy Malai laddus for Diwali this year! They are perfect for sharing at parties and can be made ahead, a fun way to bring a taste of tradition into homes. Plus, with their gorgeous garnishes of pistachios and dried rose petals, they look as good as they taste!
More Easy Indian Desserts
Recipe
Easy Malai Laddo
Equipment
Ingredients
- 2 cups ricotta cheese highly recommend Galbani brand
- ½ cup heavy cream highly recommend Horizon brand
- ¾ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 teaspoon ghee
Optional Garnish
- 6 pistachios thinly sliced
- 1 teaspoon dried rose petals
Instructions
- In a non-stick pan, add ricotta cheese and cook over medium heat, stirring constantly for about 5-7 minutes to eliminate excess moisture.
- Then, add the heavy cream and mix thoroughly. Reduce the heat to low and keep stirring until the mixture thickens and starts pulling away from the sides of the pan, which should take around 10-12 minutes.
- Once thickened, lower the heat further and mix in the powdered sugar and ground cardamom, ensuring the sugar dissolves completely. Continue cooking until the mixture reaches a dough-like consistency and comes together.
- Stir in ghee, mix well, and turn off the heat. Transfer the mixture to a plate and spread it out to let it cool.
- Take small portions of the cooled mixture and roll them into smooth balls to shape your laddus. For an optional garnish, sprinkle thinly sliced pistachios and dried rose petals on top, gently pressing them down with your finger. Repeat the rolling process with the remaining mixture.
SK says
Hi, looks like a nice and easy recipe. Thank you. One question: can this be adapted to be done in an instant pot?
Archana Mundhe says
I would not recommend pressure cooking this recipe. It needs constant stirring on low heat and is best done on the stove top.
MD says
Thanks for sharing great recipe. I have problem in final stage where after adding powdered sugar the mixture isn’t reaching dough consistency even after 30 min of last stage cooking. I have been consistent in mixing throughout. Even after cooking it is still sticky and cannot be shaped. Can you suggest troubleshooting steps to bring mixture in dough consistency. Thank you again!
Archana Mundhe says
Did you make any adjustments to the recipe? I'd recommend letting the mixture cool thoroughly, and placing it in the refrigerator for a couple of hours if needed. This will make it much easier to shape into the perfect form.
Shivani says
I just made these and they are delicious. Great texture, great taste and the best part, really easy to make ❤️ thanks Archana for another tasty treat ❤️☺️
Archana Mundhe says
Thank you Shivani for trying the recipe and sharing your feedback!
Subha says
Great recipe. I made it low carb by Subbing powdered sugar with sugar free confectional sweetener and it tasted amazing.
Archana Mundhe says
Thank you for the feedback Subha!
Monica Shrivastava says
Amazing recipe. It was all gone in a day. Tastes just like malai peda
Archana Mundhe says
Thank you for the wonderful feedback!
Avi says
These turned out wonderful- thank you for the recipe! I’m wondering if I can freeze these - could you share any suggestions for longer storage?
Archana Mundhe says
I have been able to refrigerate them in an airtight container for upto three weeks. You can also freeze them if you like.
shammu says
I want to know frinie can I use rice flour? Or I have to use basmiet rice . Thank you
Archana Mundhe says
Hi! I am assuming you are trying to ask about Phirnee (Kheer) recipe. You will have to use white rice and not rice flour to get the right texture and flavor.