Malai ladoo recipe, milk powder malai ladoo

Malai ladoo recipe with milk powder. Just few ingredients. Quick video, step by step pictures recipe.

The milk powder I buy every time for some or the other recipes always be there remaining. Bought this for making homemade bread using my bread machine that recipe calls for milk powder.

But also learnt it turns out good with milk too. So I had this milk powder to finish. Co incidentally a follower friend too requested for this recipe.

I saw a video in youtube which was simple enough to follow. Though there was no measurements, I made it roughly with our other ladoo experiences.

Turned out really good. It's very rich and perfect for special occasions. The milk powder we use is the main ingredient that lends taste and flavour. So use a good quality one.

I recommend using gloves to avoid the milk powder sticking to your hands while making the ladoos. It saves time.

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5 from 3 votes

Malai ladoo recipe

Malai ladoo recipe with milk powder. Just few ingredients. Quick video, step by step pictures recipe.

Course Dessert

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Servings 12 ladoos

1x2x3x

Cup measurements

Ingredients

• 1 cup milk powder
• ¼ cup sugar
• ¼ cup + 1 tablespoon ghee
• 2 cardamom
• 10 cashews
• 1 tablespoon raisin

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Instructions

• Heat 2 tablespoon ghee, roast cashew nuts until golden and crisp, in medium flame. Set aside.
• Fry raisins until they bloat and set aside.
• Powder sugar with cardamom until it is super fine as talc.
• Put the roasted cashew in ziploc and crush it roughly using a rolling pin gently.
• In a mixing bowl, take milk powder, powdered sugar, crushed nuts, raisin and melted ghee.
• Mix well and shape the mixture to ladoos. It takes a while to press and form the shape, so press firmly for laddu holding shape. Use gloves for ease of work and faster results.

Video

Notes

• Add ¼ cup ghee first (let it be warm) and if needed add one more tablespoon of ghee.
• Initially the milk powder tends to stick to hands and it will take a while for holding its shape. Keep pressing firmly for the shape to hold.

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Stepwise photos

1. Heat 2 tablespoon ghee, roast cashew nuts until golden and crisp, in medium flame. Set aside.

2. Fry raisins until they bloat and set aside.

3. Powder sugar with cardamom until it is super fine as talc.

4. Put the roasted cashew in ziploc and crush it roughly using a rolling pin gently.

5. In a mixing bowl, take milk powder, powdered sugar, crushed nuts, raisin and melted ghee.

6. Mix well and shape the mixture to ladoos. It takes a while to press and form the shape, so press firmly for malai ladoo holding shape. Use gloves for ease of work and faster results.

Consume within a week, you can keep at room temperature.