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Rose Malai Ladoo Recipe

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4.5 from 106 reviews

Rose Malai Ladoo is a delicate and fragrant Indian sweet made by curdling milk to form fresh chena, which is then cooked with heavy cream, rose syrup, and aromatic cardamom powder. The mixture is kneaded and shaped into soft, round ladoos that capture the essence of rose and creamy sweetness, making them a delightful treat perfect for festive occasions or as a special dessert.

Ingredients

Scale

Milk and Curdling Agents

  • 1 liter whole milk
  • 1 tablespoon + 1 teaspoon white vinegar (15 ml + 5 ml)
  • ½ cup water (for cooling milk)

Dough Ingredients

  • ½ cup heavy cream (4 oz / 120 ml)
  • 2 tablespoons rose syrup (30 ml)
  • ½–1 teaspoon rose water
  • ⅓ cup powdered sugar (adjust for sweetness)
  • ½ teaspoon cardamom powder
  • Chopped nuts (optional)

Instructions

  1. Curdle the Milk: Heat the whole milk in a heavy bottom pan over medium-high heat until it boils. Turn off the heat and add ½ cup water to cool it slightly. Slowly add vinegar, stirring until the milk curdles. Drain the curdled milk using a muslin cloth over a strainer. Rinse the fresh chena with water to remove vinegar taste, then tie the muslin cloth and squeeze out excess water. Hang it for 15-20 minutes to drain further moisture.
  2. Knead the Chena: Transfer the drained chena to a plate and knead it smoothly with your hands or pulse lightly in a food processor, being careful not to over-process, to develop a soft dough-like consistency.
  3. Cook the Mixture: In a pan over medium-low heat, warm the heavy cream for 2 minutes. Add the chena, rose syrup, rose water, and powdered sugar. Stir well and reduce heat to low.
  4. Reduce to Dough: Continuously stir the mixture on low heat. It will initially be watery, but after about 10 minutes it starts thickening and begins to leave the sides of the pan.
  5. Form the Dough: Continue cooking for around 20 minutes until it forms a non-sticky dough that can be rolled into balls easily. Timing may vary based on pan type and heat source.
  6. Cool and Flavor: Transfer the dough to a plate and let it cool for 5 minutes until touchable. Mix in chopped nuts if using and cardamom powder evenly into the dough.
  7. Shape the Ladoos: Divide the dough into small portions and roll each between your palms to form smooth, round ladoos. You should get approximately 10 ladoos. These ladoos taste best when enjoyed within 24 hours.

Notes

  • Use fresh whole milk for best results as it affects the texture and taste of the chena.
  • Adjust the amount of powdered sugar according to your desired sweetness.
  • Be patient while cooking the mixture on low heat to avoid burning and to achieve a perfect dough texture.
  • Rose water and rose syrup contribute to the unique floral flavor; do not substitute with different flavorings.
  • Hanging the chena to drain helps reduce moisture and results in better texture for ladoos.
  • Store ladoos in an airtight container and consume within 24 hours for optimal freshness.
  • Optional chopped nuts like pistachios or almonds add a nice crunch and complement the flavor.

Keywords: Rose Malai Ladoo, Indian sweet, chena ladoo, rose syrup dessert, cardamom, homemade ladoos, milk sweets

Find it online: https://topreci.com/rose-malai-ladoo-recipe/