Saffron Chena Laddu Recipe – Authentic Indian Sweet Treats

Last Updated on 6 months ago by Neha Deshmukh

Saffron Chena Laddu Recipe – Authentic Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for those melt-in-your-mouth Indian sweets. Today, I’m sharing a recipe that’s been a family favorite for years – Saffron Chena Laddu. These aren’t just any ladoos; they’re fragrant, subtly sweet, and utterly divine. I first made these for Diwali a few years back, and they were a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

These Saffron Chena Ladoos are special. They’re perfect for festivals, celebrations, or just a little self-care treat. The delicate saffron flavor combined with the creamy chena (Indian cottage cheese) is a match made in heaven. Plus, they come together quicker than you might think! You’ll love how rewarding it is to create these beautiful, golden ladoos from scratch.

Ingredients

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

• 1 liter whole milk
• 1 tablespoon + 1/2-1 teaspoon white vinegar
• 1/2 cup heavy cream
• 2 tablespoons saffron strands soaked in milk
• 1/3 cup + 1 tablespoon powdered sugar
• Few drops kewra water
• 1/4 teaspoon cardamom powder
• 1 tablespoon chopped nuts (optional – I love pistachios and almonds!)
• Chandi ka vark (edible silver leaves) – for garnish (optional, but adds a lovely touch!)

Ingredient Notes

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

• Chena/Paneer: This is the star! You want a good quality, fresh chena. We’re making it from scratch here, so full-fat milk is essential for a good yield.
• Saffron: Don’t skimp on the saffron! It gives these ladoos their signature color and aroma. Soaking it in warm milk helps release its flavor beautifully.
• Kewra Water: This is a bit of a secret ingredient. It adds a unique floral aroma that’s classic in Indian sweets. It’s optional, but I highly recommend it!
• Full-Fat Milk: Seriously, don’t use low-fat milk. It won’t curdle properly, and you won’t get the soft, creamy chena we need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottom pan, bring 1 liter of milk to a boil over medium heat. Keep stirring so it doesn’t stick.
2. Once boiling, turn off the heat and add 1/3 cup of water. Let it cool for 1-2 minutes – this helps soften the chena later.
3. Now, gradually add the vinegar (start with 1 tablespoon, then add more, ½ teaspoon at a time) and stir gently. You’ll see the milk start to curdle, separating into solids (chena) and liquid (whey).
4. Drain the chena using a strainer or cheesecloth.
5. Rinse the chena with cold water until all the vinegar smell is gone. This is important! Then, let it drain for 15-20 minutes to remove excess water.
6. Process the drained chena in a food processor until it’s super smooth. If you don’t have a food processor, you can mash it really well by hand – it just takes a little more effort.
7. While the chena is draining, soak your saffron strands in 2 tablespoons of warm milk. Let that sit and bloom with flavor.
8. In a non-stick pan, heat the heavy cream over medium heat for about 2 minutes.
9. Add the processed chena, saffron milk, and powdered sugar to the pan. Mix everything really well.
10. Reduce the heat to low and whisk continuously. Add the kewra water (if using).
11. Cook for about 8 minutes, stirring constantly. You’ll notice the mixture starts to come together and leave the sides of the pan.
12. Stir in the cardamom powder and continue cooking for another 15-17 minutes. The mixture will transform into a dough-like consistency.
13. To test if it’s ready, take a small portion and roll it into a ball. If it holds its shape, you’re good to go! Remove from heat.
14. Let the mixture cool slightly, then gently mix in the chopped nuts (if using).
15. Shape the mixture into 24-gram ladoos. You can use a small scoop or your hands. Garnish with saffron strands and a tiny piece of chandi ka vark, if you like.
16. Refrigerate the ladoos for at least 30 minutes before enjoying.

Expert Tips

• Don’t overcook the chena! It will become rubbery.
• Constant stirring is key to prevent sticking and ensure even cooking.
• Adjust the sugar to your liking.
• A non-stick pan is your best friend for this recipe.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy) and a vegan cream alternative. You can also use a plant-based alternative to chena, though the texture will be slightly different.
• Sugar-Free Option: Substitute the powdered sugar with a sugar-free sweetener like erythritol or stevia.
• Spice Level: My friend loves adding a pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: For Diwali, I like to make mini ladoos and package them as gifts. During Holi, a touch of rose water adds a festive touch.

Serving Suggestions

These ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter with other Indian sweets.

Storage Instructions

Store the ladoos in an airtight container in the refrigerator. They’re best enjoyed within 2-3 days for optimal freshness.

FAQs

Let’s answer some common questions:

What is Chena and can I make it at home? Chena is Indian cottage cheese. Yes, you can absolutely make it at home, and that’s what we did in this recipe! It’s made by curdling milk with an acid like vinegar or lemon juice.

What does Kewra water add to the ladoos? Is it essential? Kewra water adds a beautiful, unique floral aroma. It’s not essential, but it really elevates the flavor.

How do I know when the mixture is cooked to the right consistency? The mixture should come together and form a dough-like consistency that leaves the sides of the pan. The ball test is a good indicator – if it holds its shape, it’s ready!

Can I add other nuts or dried fruits to the ladoos? Absolutely! Feel free to add chopped almonds, pistachios, cashews, or even raisins.

How long do these ladoos stay fresh, and what’s the best way to store them? They stay fresh for 2-3 days in the refrigerator in an airtight container.

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