Rose Malai Ladoo

Print Recipe

No ratings yet

Infused with rose syrup, these vibrant pink Rose Malai Ladoo make the perfect sweet treat to elevate your celebrations.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Indian

Servings: Ladoos

Author: Manali Singh

Ingredients

1 liter whole milk
1 tablespoon +1 teaspoon white vinegar 15 ml + 5 ml
½ cup heavy cream 4 oz/120 ml
2 tablespoons rose syrup 30 ml
½-1 teaspoon rose water
⅓ cup powdered sugar also known as confectioners sugar, add more sugar for sweeter ladoo
chopped nuts optional
½ teaspoon cardamom powder

Instructions

Heat whole milk in a heavy bottom pan on medium-high heat until it comes to a boil. Once it comes to a boil, turn off the heat and add 1/2 cup water to let it cool down a bit. Then after a minute, start adding vinegar slowly until the milk curdles. Drain the curdled milk using a muslin cloth over a strainer. Wash the fresh chena with water to remove the vinegar taste and smell.
Then tie the ends of the muslin cloth and squeeze as much water as you can from the chena. Then tie the muslin cloth somewhere so that it hands for around 15 to 20 minutes. I tied it on my kitchen sink tap. The chena doesn't need to be completely dry but hanging it helps in getting rid of some more excess moisture.
Once 15 minutes are up, transfer the chena to a plate and knead it with your hands to make it smooth. You can also do this step using a food processor but be careful not to overdo it.
Now, to a pan on medium-low heat add the heavy cream and let it cook for 2 minutes, then add the chena, rose syrup, rose water and powdered sugar. Mix everything using a spatula and set the heat to low.
Continue to stir the mixture, at first it will be vert watery, but it will start becoming a little thick and start leaving the sides of the pan around the 10 minute mark.
Continue to cook on low heat and around 20 minutes, the dough should be done. You know it's done, when it all comes together as a dough, it's non-sticky and you are able to roll a non-sticky ball from the dough. The timing to reach this stage may vary depending on the thickness of the pan you are using, the intensity of the heat and if you are cooking on gas or induction.
Once the dough is done, transfer it to a plate and let it cool down for 5 minutes until you are able to touch it comfortably. Add chopped nuts (optional) and cardamom powder and mix.
Now, make small ladoos from the mixture by taking a small portion from the dough and rolling it between your palms to give it a round shape. You will get around 10 ladoos from the mixture. These taste best when consumed within24 hours.

Notes

Don't knead the chena too much else the dough will become very wet.
Powdered sugar can be replaced with sweetened condensed milk.

Nutrition