This beautiful and delicious Rasmalai Ladoo is a fusion of the classic Indian sweet rasmalai and the popular festive treat, ladoos (sweet balls). The beautiful yellow hue, soft, creamy texture, and milky taste make them irresistible. They are the perfect sweet dish for celebrating Diwali with family and friends.
With just a few handy ingredients, these easy ladoos come together in just 25 minutes.
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Table of contents
If you are looking for an easy festive dessert idea or love rasmalai goodness, then these ladoos have your name written all over them.
About Rasmalai Ladoo
This Rasmalai inspired ladoo has the rich flavors of saffron, cardamom, and kewra, which makes each bite a heavenly experience. Garnished with edible silver leaves and infused with aromatic flavors like saffron and cardamom, these yellow-colored rasmalai laddus have the essence of your beloved rasmalai in every bite.
Made with freshly grated paneer, milk powder, sugar, and saffron and cardamom, it has everything you want in an easy-to-make dessert. Plus, it is a vegetarian and gluten-free dessert that comes together in no time.
This rasmalai-flavored ladoo recipe is not only easy to follow but also brings a touch of tradition to your festive celebrations.
Enjoy these mouthwatering sweets as homemade mithai for festivals like Diwali, Holi, or Rakhi, or serve them to your guests at house parties or celebrations, and they will keep praising you and asking for seconds. Festivals or no festivals, these bite-sized sweets are always a win.
The saffron and cardamom give this rasmalai ladoo its iconic rasmalai flavor but with a unique texture.
Making this ladoo recipe is very simple. All you need to do is mix all the ingredients, then cook the mixture until it forms a smooth dough, and then shape them into smooth balls or ladoos. That’s it. Isn’t it super easy?
So, are you ready to make them and share them with your friends and family?
Why You Will Love This Recipe
This rasmalai ladoo
✓ has a melt-in-your-mouth texture
✓ makes a delicious festive treat
✓ makes a lovely bite-sized dessert
✓ has aromatic flavors
✓ is simple and easy to make
✓ requires simple ingredients
✓ is wonderful for gifting
✓ is great for festivals and celebrations
Ingredients
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Paneer: It is the star of the show. Use good-quality fresh paneer for making this ladoo recipe, as it gives it a creamy and rich texture. You can use both store-bought or homemade paneer for this recipe. You can also use freshly made chenna, like we do in the rasmalai recipe.
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Sugar: I have used powdered sugar in this recipe; you can also use granulated sugar here.
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Saffron: It is the main ingredient that infuses the rasmalai ladoos with a beautiful color and unique flavor.
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Ground Cardamom: A bit of ground cardamom increases the sweet-scented aroma and overall taste.
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Kewra Extract: It is added for a floral note that gives them a beautiful scent. You can also use rose water or rose extract here.
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Pistachios: Added for a nice contrast, richness, and crunchy texture. They are also used for garnishing.
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Ghee: A bit of ghee aka clarified butter is used for cooking the paneer mixture and greasing the palms for shaping the ladoos.
Variations
Other Nuts
Traditionally, rasmalai uses pistachios, so I used only pistachios in this recipe, but you can also use other nuts such as chopped almonds or cashews for different flavors. You can also use a mix of all these nuts for added crunch.
Flavors
Instead of kewra extract, you can also use rose water or pistachio extract for a different aroma.
Vegan Rasmalai Ladoo
Making a vegan version of this ladoo recipe is very simple. For a vegan version, swap paneer with tofu, milk powder with vegan milk powder, milk with coconut milk, and ghee with coconut oil.
Serving Suggestions
This Rasmalai Ladoo recipe tastes good when served chilled or at room temperature. You can serve them as an ideal dessert after a festive meal along with other ladoos like rose badam ladoo, Badam Ladoo, Pineapple Ladoo, Atta Ladoo, Date Stuffed Coconut Ladoo, or Atta Ladoo.
They can also be served as part of an Indian thali consisting of palak puri, Lasooni Palak, paneer masala, garlic naan, chole masala, Pomegranate Raita, laccha onion, and chili pickle.
They are also great for sharing with guests. You can also pair them with kala chana tikki chaat and a cup of chai or coffee for an indulgent treat.
Storage Suggestions
Store these ladoos in an airtight container in the refrigerator for up to a week. If you want to store them for a longer time, then you can also consider freezing them.
To freeze, transfer them to a freezer-safe tray and freeze for 3 hours or until frozen. Once frozen, wrap each ladoo in plastic wrap and transfer them to a freezer-safe container. Freeze them for up to 2 months. Thaw them overnight in the refrigerator before serving.
Important Tips and Tricks to Make the Best Rasmalai Ladoo
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Sweetener: For a healthier twist, you can use brown sugar or jaggery powder. Just remember that the color and flavor will be different.
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Saffron: Make sure to crush the saffron strands well; this helps release the flavor and color effectively.
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Grating: I prefer grating paneer because it ensures that the paneer and other ingredients are well combined, giving you a smooth texture.
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Check for Doneness: To check if the mixture is ready, roll a small portion of the mixture between your fingers. If it forms a smooth ball, it’s ready to be shaped into ladoos.
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Milk: If, for some reason, you have overcooked the mixture and it is too dry to roll, you can add a bit of warm milk and knead the mixture until it is smooth. Adding a few drops of warm milk can help bind it together.
Rasmalai Ladoo (Step-by-step photo instructions)
For making Rasmalai Ladoo
- Crush saffron strands in a mortar, add 1 tablespoon of hot milk to them, and set aside.
- Grate the paneer using a grater. Alternatively, you can also crumble it. Transfer the grated paneer to a plate along with icing sugar and milk powder, and mix well.
- Then add the saffron-infused milk, ground cardamom, chopped pistachios, and kewra extract. I add kewra extract before cooking because this way it infuses with the mixture and gives depth of flavor. Mix until smooth.
- Heat a pan over medium heat and add 1 teaspoon of ghee. Once it melts, add the paneer mixture and cook on medium heat until the mixture is cooked and starts leaving the sides of the pan. To check doneness, take a tiny portion and roll it between your thumb and index finger. If it makes a smooth and soft non-stick ball, it’s ready.
- Turn off the heat and transfer the mixture to a plate. Spread it with a spatula and let it cool for a few minutes, or until it is touchable. Grease your palms and shape the mixture into smooth balls or ladoos. If the mixture feels too dry, add a few drops of warm milk.
- Garnish the Rasmalai Ladoos with chopped pistachios, edible silver leaves, and rose petals for an elegant and festive touch. Garnishing is entirely optional. Your Rasmalai Ladoos are ready. Enjoy them chilled or at room temperature.
Recipe Card
Rasmalai Ladoo [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 15 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 52 calories | 1 |
INGREDIENTS
For Rasmalai Ladoo
- 250g paneer
- 3/4 tablespoons icing sugar
- 1 tablespoon hot milk
- 12-15 saffron strands
- Few drops of kewra extract
- 1/2 teaspoon ground cardamom
- 1 teaspoon ghee
- 2 tablespoons chopped pistachios
- Dried rose petals, for garnishing
- Edible silver leaves (optional)
INSTRUCTIONS:
For making Rasmalai Ladoo
- Crush saffron strands in a mortar, add 1 tablespoon of hot milk to them, and set aside.
- Grate the paneer using a grater. Alternatively, you can also crumble it. Transfer the grated paneer to a plate along with icing sugar and milk powder, and mix well.
- Then add the saffron-infused milk, ground cardamom, chopped pistachios, and kewra extract. I add kewra extract before cooking because this way it infuses with the mixture and gives depth of flavor. Mix until smooth.
- Heat a pan over medium heat and add 1 teaspoon of ghee. Once it melts, add the paneer mixture and cook on medium heat until the mixture is cooked and starts leaving the sides of the pan. To check doneness, take a tiny portion and roll it between your thumb and index finger. If it makes a smooth and soft non-stick ball, it’s ready.
- Turn off the heat and transfer the mixture to a plate. Spread it with a spatula and let it cool for a few minutes, or until it is touchable. Grease your palms and shape the mixture into smooth balls or ladoos. If the mixture feels too dry, add a few drops of warm milk.
- Garnish the Rasmalai Ladoos with chopped pistachios, edible silver leaves, and rose petals for an elegant and festive touch. Garnishing is entirely optional. Your Rasmalai Ladoos are ready. Enjoy them chilled or at room temperature.
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NOTES:
- For a healthier twist, you can use brown sugar or jaggery powder. Just remember that the color and flavor will be different.
- Make sure to crush the saffron strands well; this helps release the flavor and color effectively.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rasmalai-ladoo/
