Paneer Ladoo Recipe – Easy Condensed Milk & Cashew Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Paneer Ladoo Recipe – Easy Condensed Milk & Cashew Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you’re looking for a simple, yet utterly delicious Indian sweet that comes together quickly, you have to try these Paneer Ladoos. They’re melt-in-your-mouth good, and honestly, so easy to make – even if you’re new to Indian desserts! I first made these for Diwali a few years ago, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These Paneer Ladoos are perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. They require minimal ingredients and effort, and the result is a wonderfully soft, flavorful treat. Plus, they’re naturally gluten-free! They’re a delightful little bite of happiness, perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 250 grams paneer (about 1 cup crumbled)
• 400 grams condensed milk (about 1 ¾ cups)
• ¼ teaspoon cardamom powder
• 3-4 cashews, for garnish
• 1 teaspoon ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients for a moment! Getting the right ones makes all the difference.

• Paneer: This is the star of the show! Using good quality, fresh paneer is key. It should be soft and crumbly, not rubbery. You can absolutely use store-bought paneer – just make sure it’s not too dry.
• Condensed Milk: The quality of your condensed milk will impact the final flavor. I prefer a full-fat variety for a richer, creamier ladoo.
• Cardamom Powder: Don’t skip this! Cardamom powder adds such a beautiful aroma and flavor. Freshly ground cardamom is best, but store-bought works perfectly fine too. A little goes a long way, so start with ¼ teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, shred the paneer and set it aside. This helps it blend seamlessly with the condensed milk.
2. Heat a non-stick pan on medium flame. Add the condensed milk and shredded paneer.
3. Now, the important part: stir, stir, stir! Keep stirring continuously to prevent the mixture from sticking and scorching.
4. Add the cardamom powder and continue cooking for 15-20 minutes. You’ll notice the mixture gradually thickening. Keep going until it forms a dough-like consistency that pulls away from the sides of the pan.
5. Remove the pan from the heat and let the mixture cool for about 15 minutes. It will firm up considerably as it cools, so don’t worry if it seems a little soft at first.
6. Grease your hands with a little ghee. This prevents the mixture from sticking to your palms.
7. Shape the mixture into round ladoos. I usually aim for about 1-inch diameter ladoos.
8. Place the ladoos on a sheet of wax paper. Garnish each ladoo with a tiny cashew shred.
9. Pop them in the fridge for at least an hour to set completely. This makes them firm and easier to handle.

Expert Tips

Here are a few things I’ve learned over the years:

• Non-Stick Pan is Your Friend: Seriously, don’t even try this without one! It makes life so much easier.
• Patience is Key: Don’t rush the cooking process. Low and slow is the way to go to prevent burning.
• Cooling Time Matters: The mixture will firm up as it cools, so don’t be tempted to shape them while they’re still too warm.

Variations

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

• Vegan Adaptation: Use plant-based paneer (available at many health food stores) and a vegan condensed milk alternative.
• Gluten-Free: These are naturally gluten-free, so no need to worry!
• Spice Level: Adjust the amount of cardamom powder to your taste. If you love a stronger cardamom flavor, feel free to add a little more.
• Festival Adaptations: These are perfect for Diwali, Holi, or any festive occasion. My family loves making them for special celebrations.

Serving Suggestions

These ladoos are delicious on their own, but you can also serve them with a glass of cold milk or a cup of hot chai. They’re also a lovely addition to a festive sweet platter.

Storage Instructions

Store the Paneer Ladoos in an airtight container in the refrigerator for up to 4 days. They tend to dry out a bit after that, so it’s best to enjoy them fresh!

FAQs

Got questions? I’ve got answers!

• Can I use store-bought paneer for this recipe? Absolutely! Just make sure it’s fresh and not too dry.
• How do I prevent the ladoos from sticking to the pan? A good quality non-stick pan and continuous stirring are your best bets.
• Can I add other nuts or dry fruits to the ladoos? Definitely! Feel free to add chopped almonds, pistachios, or raisins.
• What is the best way to check if the mixture is cooked enough? The mixture should form a dough-like consistency that pulls away from the sides of the pan. It will also become less sticky.
• How long can Paneer Ladoos be stored in the refrigerator? They’re best enjoyed within 4 days for optimal freshness.