Kesar Paneer Ladoo Recipe – Authentic Indian Sweet with Saffron

Last Updated on 4 months by Neha Deshmukh

Kesar Paneer Ladoo Recipe – Authentic Indian Sweet with Saffron

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a special place in your heart for traditional Indian desserts. Today, I’m sharing a recipe that’s been a family favourite for years – Kesar Paneer Ladoo. These saffron-infused, melt-in-your-mouth ladoos are perfect for festivals, celebrations, or just a cozy afternoon treat. Honestly, the aroma of saffron while making these is enough to brighten anyone’s day!

Why You’ll Love This Recipe

These Kesar Paneer Ladoos aren’t just delicious; they’re surprisingly straightforward to make. They’re creamy, fragrant, and have a beautiful golden hue thanks to the saffron. Plus, they’re a wonderful way to impress your family and friends with a taste of authentic Indian sweetness. I first made these for Diwali a few years ago, and they were a huge hit – I’ve been making them every year since!

Ingredients

Here’s what you’ll need to create these delightful ladoos:

• 2 litres milk
• 2 tbsp vinegar
• Few strands saffron (kesar)
• 1 cup condensed milk (milkmaid) – about 240ml
• Pinch kesar food colour (optional, for a richer colour)
• ?? Cardamom powder – about ½ to 1 tsp (adjust to taste)

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

• Quality of Paneer: Fresh, soft paneer is key. You can make it at home (like we do here!) or buy it from a good Indian grocery store. If buying, make sure it doesn’t smell sour.
• Saffron – Kesar Varieties: Kesar comes in different grades. Kashmiri Saffron is considered the best for its colour and aroma, but it can be pricey. Look for deep red strands – that’s a good sign of quality. A little goes a long way!
• Condensed Milk Brands: Any good quality condensed milk will work. I usually use Milkmaid, but feel free to use your favourite brand.
• Cardamom – Green vs Black: I prefer green cardamom for its bright, floral flavour in these ladoos. Black cardamom has a smokier flavour that isn’t quite right for this recipe, but you could experiment if you like!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, pour 2 litres of milk into a large, heavy-bottomed vessel. Bring it to a boil over medium heat, stirring occasionally to prevent sticking.
2. Once boiling, reduce the heat to low and add 2 tablespoons of vinegar. Stir gently. You’ll see the milk start to curdle, separating into paneer (curds) and whey (watery liquid).
3. Now, strain the mixture through a muslin cloth or a fine-mesh sieve lined with cheesecloth. This separates the paneer from the whey.
4. Rinse the paneer with cold water to remove any residual vinegar taste. Gently squeeze out as much excess moisture as possible. This is important for getting the right ladoo consistency.
5. In a bowl, mash the paneer with a few strands of saffron until it’s smooth and creamy. I like to use the back of a spoon for this.
6. Add 1 cup of condensed milk to the mashed paneer and mix well.
7. Place the mixture back into the vessel and cook on medium heat, stirring constantly. This is where your arm workout begins! Keep stirring until everything is well combined and starts to thicken.
8. If you’re using it, add a pinch of kesar food colour for a beautiful golden hue. Continue cooking and stirring until the mixture starts to come together and form a mass.
9. Finally, stir in ½ to 1 teaspoon of cardamom powder (adjust to your liking!).
10. Let the mixture cool slightly until it’s warm enough to handle.
11. While the mixture is still warm, shape it into small, round ladoos. You can roll them in chopped nuts like pistachios or almonds for garnish, if you like.

Expert Tips

A few little things that can make a big difference:

• Don’t overcook the paneer mixture: Overcooking will make the ladoos hard. You want it to be soft and pliable.
• Stir, stir, stir! Constant stirring is crucial to prevent the mixture from sticking and burning.
• Adjust sweetness: If you prefer less sweet ladoos, you can reduce the amount of condensed milk slightly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and plant-based condensed milk alternatives. It works surprisingly well! My friend, Priya, swears by this version.
• Gluten-Free: These ladoos are naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: Feel free to adjust the amount of cardamom powder to suit your taste. Some people like a stronger cardamom flavour.
• Festival Adaptations: These ladoos are perfect for any Indian festival! For Holi, you can add a tiny bit of edible colour to the mixture. For Diwali, a generous sprinkling of silver vark (edible silver leaf) looks stunning. For Ganesh Chaturthi, shape them slightly larger and offer them as prasad.

Serving Suggestions

Kesar Paneer Ladoos are best enjoyed fresh, but they’re also delicious a day or two later. Serve them with a glass of warm milk or a cup of chai for the perfect afternoon treat. They also make a lovely addition to any Indian sweets platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become slightly firmer.

FAQs

Got questions? I’ve got answers!

• What is the best type of milk to use for Kesar Paneer Ladoo? Full-fat milk works best for a richer, creamier ladoo. You can use toned milk, but the ladoos might be slightly less soft.
• How do I know when the ladoo mixture is the right consistency? The mixture should come together and form a mass that pulls away from the sides of the vessel. It shouldn’t be sticky or too soft.
• Can I make these ladoos ahead of time? Yes, you can! You can make the paneer and even cook the mixture a day in advance. Store it in the refrigerator and shape the ladoos just before serving.
• What is the purpose of adding vinegar? The vinegar helps to curdle the milk and separate the paneer. Don’t worry, you won’t taste the vinegar in the final product!
• How can I enhance the saffron flavor in the ladoos? Gently warm the saffron strands in a tablespoon of milk before adding them to the paneer. This helps to release their flavour and aroma.
• What if my paneer is too soft/crumbly? If your paneer is too soft, try squeezing out more moisture. If it’s too crumbly, add a tablespoon of milk or condensed milk to bind it together.

Enjoy making these delicious Kesar Paneer Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!