Kalakand / Paneer Ladoos
Servings Prep Time
9 laddos 20minutes
Servings Prep Time
9 laddos 20minutes
  • 250grams paneer
  • 120grams sweetened condensed milk
  • 1/4tsp kewara water
  • saffron, for garnishoptional
  1. Grind the paneer coarsely. If you don’t have a grinder, you could grate the paneer or crumble it with your hands
  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.
  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: