बिना दूध मलाई लड्डू (Milkless Malai Laddu)

Ingredients

• 200 grams Paneer (fresh, homemade or store-bought) (Made from 1 liter milk; use fresh for best results)
• 70 grams Milk powder (About 1/2 cup)
• 100 ml Water (About 1/2 cup, adjust slightly as needed)
• 80 grams Sugar (About 1/3 cup; adjust to taste)
• 1 tablespoon Ghee (Plus extra if substituting for malai)
• 1 tablespoon Fresh malai (milk cream) (Use fresh, not old; can substitute ghee if unavailable)
• 1/4 teaspoon Cardamom powder (optional) (Optional, for flavor)
• A pinch Saffron or yellow food color (optional, for garnish) (Soaked in milk or dry; optional)
• 2 tablespoons Chopped pistachios/almonds (optional, for garnish) (Optional, for decoration)

Instructions

1. Mash the Paneer

   Place 200g fresh paneer on a large plate. Using clean hands, mash thoroughly until soft and grainy. Do not use a blender or mixer; keep some grainy texture for best results.

   Time: PT5M

2. Prepare Milk Powder Mixture

   In a cold heavy-bottomed pan, add 70g milk powder and 100ml water. Mix well with a spatula to dissolve lumps. Add 80g sugar and 1 tablespoon ghee. Mix again.

   Time: PT3M

3. Cook Milk Powder Mixture

   Turn on the heat to low. Stir continuously for 3-4 minutes until the mixture thickens and resembles rabri (thickened milk).

   Time: PT4M

   Temperature: Low flame

4. Add Paneer and Cook

   Add the mashed paneer to the thickened milk powder mixture. Mix well and cook on low flame for 3-4 minutes, stirring constantly, until the mixture leaves the sides of the pan.

   Time: PT4M

   Temperature: Low flame

5. Add Malai (Cream)

   Add 1 tablespoon fresh malai (milk cream) or substitute with 1 tablespoon ghee if unavailable. Mix well and cook for another 3-4 minutes until the mixture leaves the pan and forms a soft dough.

   Time: PT4M

   Temperature: Low flame

6. Optional: Add Cardamom Powder

   If desired, add 1/4 teaspoon cardamom powder for flavor and mix well.

   Time: PT1M

7. Cool the Mixture

   Spread the mixture on a plate and let it cool for 15 minutes under a fan or at room temperature until just warm.

   Time: PT15M

8. Mash Again and Shape Laddus

   Once cooled and just warm, mash the mixture again by hand to smooth out any large lumps. Take small portions and roll into round laddus or peda shapes as desired.

   Time: PT5M

9. Garnish and Serve

   Garnish each laddu with a touch of saffron milk, yellow food color, or chopped nuts as desired. Serve fresh.

   Time: PT2M

Nutrition Facts

Calories

110

Protein

4g

Carbohydrates

10g

Fat

6g

Fiber

0g

Ingredient Substitutions

• Instead of Paneer (fresh, homemade or store-bought): Ricotta cheese (well-drained, not traditional)
• Instead of Milk powder: Khoya (mawa, adjust texture accordingly)
• Instead of Sugar: Powdered jaggery (for a different flavor)
• Instead of Ghee: Unsalted butter (not traditional)
• Instead of Fresh malai (milk cream): Extra ghee (1 tbsp)
• Instead of Saffron or yellow food color (optional, for garnish): Turmeric (tiny pinch, for color only)
• Instead of Chopped pistachios/almonds (optional, for garnish): Cashews, silver leaf (chandi vark)

Equipment Needed

• Large plate
• Heavy-bottomed nonstick pan
• Spatula or wooden spoon
• Measuring cups and spoons
• Fan (for cooling, optional) (optional)
• Serving plate

Critical Steps — Do Not Skip

• Mash the paneer by hand to retain grainy texture.
• Mix milk powder, water, sugar, and ghee thoroughly before heating.
• Cook on low flame, stirring constantly to avoid burning.
• Add and cook paneer until mixture leaves the sides of the pan.
• Add only fresh malai for best taste and texture.
• Mash again before shaping laddus for smoothness.

Chef Tips from the Video

• Homemade paneer gives the best taste and texture.
• Do not overcook after adding malai; laddus should be soft, not chewy.
• For a richer flavor, add a pinch of saffron soaked in warm milk.
• Keep stirring constantly on low flame to avoid burning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes on thawing.

Room temperature: Keep covered at cool room temperature for up to 12 hours.

Make-Ahead Tips

• Can be made a day in advance and refrigerated.
• Bring to room temperature before serving for best texture.