Rasmalai Ladoo

5 from 3 votes

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.

Prep: 10

Cook: 25

Rest: 30

Total: 1 5

Course: Dessert

Cuisine: Egg-free, Gluten-free

Servings: LADOOS

Calories: 71kcal

Author: Ruchi

Ingredients

FOR CHENNA

1 liter Whole milk
2 tablespoons Vinegar

RASMALAI MIX

¼ cup Milk Powder
1½ tablespoons Powdered Sugar
½ teaspoon Cardamom Powder
1 tablespoon Crushed Pistachios

LADOO INGREDIENTS

¼ cup Heavy whipping cream
¼ cup Saffron milk 1½ teaspoon saffron strands dissolved in ¼ cup lukewarm milk
⅓ cup Powdered Sugar + 3 tablespoons extra
¾ teaspoon Kewra essence
¼ teaspoon Cardamom Powder

GARNISHES

Instructions

MAKE PANEER

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.

RASMALAI MIX

Combine milk powder, powdered sugar, cardamom powder, and crushed pistachios in a bowl.
Mix Ingredients until combined. Set it aside.

MAKE LADOOS

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!

Video

Notes

Frequently Asked Questions

How can I store these Rasmalai ladoos?

These ladoos are milk-based desserts, meaning they must be stored in the refrigerator for better shelf life. Especially during hot summers, please do not leave them at room temperature.

As soon as they cool down, transfer them to an air-tight container and stack them in the fridge. They keep fresh for about 2 weeks in the refrigerator when stored properly.

However, before serving, leave them on the counter (at room temperature) for 15 mins to bring them back to their original softness. In winter, these can be stored at room temperature for a day in an air-tight container.

But they will need to be refrigerated after that.

Can I freeze these Rasmalai Ladoos?

Absolutely! You can freeze these delicious ladoos for a month in a freezer-safe container. However, you must bring them to room temperature before serving them.

Can I make these Rasmalai Ladoos in advance?

Yes, you can make these ladoos well in advance and store them for relishing later. A make-ahead recipe, these ladoos can be prepared, cooled, and stored in an air-tight container in a refrigerator. You can dig into these delicious ladoos to satiate your sweet cravings for days to come!

You can also make these lusciously delicious ladoos one day before you plan for a house party and serve your guests the next day to welcome a host of compliments from them!

Are this Rasmalai ladoos gluten-free?

Yes, these ladoos are entirely gluten-free and perfect for those sensitive to gluten-rich diets.

Nutrition