Kalakand / Paneer Ladoo

So I was having an incredibly difficult time naming these. I legitimately did not know what this concoction that I had made was! Kalakand, a traditional milk cake which is divine in it’s grainy texture and mild sweetness, is generally cut into squares and is commonly available at all Mithai shops around me. Never have I seen a Kalakand Laddoo. I have, however, seen a Malai Ladoo which is also made in a similar way to Kalakand, however Malai Ladoos are meant to be smooth and creamy, whereas this Kalakand Ladoo is textured and grainy, much like a traditional Kalakand is. I was left with calling it Paneer Ladoo, but again I was haunted by the fact that these Ladoos are literally Kalakands in ball format. After much deliberation (consulting my husband) I decided to name these Kalakand/Paneer Ladoos. My creativity is at an all time high.

Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks

This recipe is incredibly easy to make and takes up virtually no effort and time. I can usually whip up a small batch of these within minutes if I work fast. If you’re feeling extra lazy, you could quite simply skip shaping them into Ladoos and press the hot mixture into a greased square tin and cut into squares once they cool, like regular kalakands. I’ll probably do that next time actually.

Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks
The original colour of the Kalakand / Paneer Ladoo is this creamy shade

For some extra ‘wow’, I divided my Ladoo mixture into portions and coloured one portion green, one portion orange and one portion yellow. I later made a handful of Ladoos for a friend and coloured them pink. You could really work with this and add different flavourings to each colour, eg pistachio flavour to the green ladoos, orange zest to the orange ladoos, add rose extract to the pink ladoos etc. This sounds fun! I would have worked with these ideas, but adding food colouring was a very sudden and impulsive decision I made when I opened my spice cabinet to get out the kewara water and found a few pots of food colouring in my way. Worked out for the good, alhamdulillah.

 

The Kalakand Ladoos went down extremely well with my family and some even asked the recipe. Who would ever guess these are literally a 3 ingredient wonder!

Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks

Enjoy, with love x

Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks
Kalakand / Paneer Ladoos
Print Recipe
Servings Prep Time
9 laddos 20 minutes
Servings Prep Time
9 laddos 20 minutes
Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks
Kalakand / Paneer Ladoos
Print Recipe
Servings Prep Time
9 laddos 20 minutes
Servings Prep Time
9 laddos 20 minutes
Ingredients
  • 250 grams paneer
  • 120 grams sweetened condensed milk
  • 1/4 tsp kewara water
  • saffron, for garnish optional
Servings: laddos
Instructions
  1. Grind the paneer coarsely. If you don't have a grinder, you could grate the paneer or crumble it with your hands
    Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks
  2. In a pan or skillet, add the paneer, condensed milk and kewara water. Saute this over medium/low heat, continuously stirring until the mixture becomes a dry mass that separates from the sides of the pan. NOTE: Taste the mixture at some point for sweetness. If you feel like the mixture isn't sweet enough, add more condensed milk OR sugar till you get to your desired sweetness.
    Kalakand / Paneer Ladoos - Sweet Cottage Cheese Balls - Recipe @ Fatima Cooks
  3. Set aside and allow the mixture to cool
  4. Once cool, you can shape them into ladoo. If you want to colour them, then add food colouring powder a pinch at a time to the mixture till you get the desired intensity of colour.
  5. Garnish with saffron and serve
Recipe Notes

These stay good in the fridge for 3-4 days, but don't serve them directly from the fridge. Instead, allow them to come to room temperature before serving.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply