Paneer Laddu brings together simple pantry ingredients to create something truly special. The magic happens when crumbled paneer meets milk powder and sugar, transforming into smooth, aromatic balls of sweetness. I make this version often at home. The gentle cooking allows the ingredients to blend perfectly, creating that signature soft texture.
About the Recipe
This recipe takes basic paneer and elevates it into an elegant sweet treat. Unlike complex Indian desserts, these laddus require no special equipment or techniques. The ingredients work together naturally as you stir them over medium heat. Each bite delivers a subtle mix of cardamom and saffron, while the pistachios add welcome contrast.
Why you will love this recipe
These laddus are wonderfully adaptable. You can adjust the sweetness to taste and experiment with different garnishes. They come together quickly, making them perfect for last-minute guests or festival preparations. The recipe is also forgiving; even if your laddus are not perfectly round, they will still taste delicious. I always keep some frozen paneer on hand just for making these.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Keep the heat medium-low to prevent the mixture from sticking. Stir continuously once you add the milk mixture. The consistency is right when the mixture leaves the sides of the pan cleanly. Let it cool enough to handle before shaping, about 10 minutes. Slightly wet hands make rolling the laddus easier.
Serving and Storing Suggestions
Makes 12-15 laddus. Prep time: 20 minutes plus cooling. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Serve at room temperature as a dessert or sweet snack. Perfect for festive occasions or afternoon tea.
Similar Recipes
- Coconut Laddu
- Besan Laddu
- Milk Powder Laddu
Paneer Laddu
Ingredients
- 1 cup Paneer (crumbled)
- 1/2 cup Sugar
- 1/4 cup Milk Powder
- 1/4 cup Milk
- 1/2 tsp Cardamom Powder
- 5 to 6 tsp Butter
- Saffron Strands (little)
To Garnish:
- 10 to 12 Pistachios (sliced) or Silver Warq
Instructions
- Heat a pan over medium flame.
- Add butter, paneer, sugar and stir well.
- Keep stirring from time to time to prevent it from sticking to the bottom.
- Mix the milk powder and milk well.
- Pour this into the paneer mixture.
- Stir well and when it stops sticking to the sides of the pan, add the saffran, cardamom powder and mix well.
- Remove from flame and allow it to cool.
- Make small laddus and keep aside.
- Garnish with pistachios or silver warq.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use store-bought paneer?
Yes, just guarantee it is fresh and well-crumbled. Homemade paneer works best as it is softer and blends more smoothly.
How do I know when the mixture is ready?
The mixture will leave the sides of the pan and form a soft mass. It should be easy to shape but not sticky.
Can these be made in advance?
Yes, they keep well for 2-3 days at room temperature or up to a week refrigerated in an airtight container.
