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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Recipe card
Malai ladoo recipe
Ingredients
- 1 cup milk powder
- ¼ cup sugar
- ¼ cup + 1 tablespoon ghee
- 2 cardamom
- 10 cashews
- 1 tablespoon raisin
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.
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.
Divya says
Which brand of milk powder did you use?
Thank you
Raks Anand says
Cowhead brand available here in Singapore. Shown the package in video.
Radhika says
Today I tried this . It was a great hit . My friends loved it. Thank you for the recipe ..
Raks Anand says
Thank you 🙂
Sunny says
Will the milk powder taste raw as it is not cooked?
Thank you for the easy recipe.
Raks Anand says
It was not tasting odd 🙂