Diwali Special: Instant Pot Rose-Malai Ladoos | Instant Paneer Ladoo

 How to Make Instant Rose Malai Ladoo

Hello Foodies,

         Gorging into this soft, sweet, and creamy delights Rose Malai Ladoo is exactly how we define pure love. So this Diwali makes delightful Rose-Malai Ladoos. They are easy to make and prepared from scratch using fresh ingredients. Ladoos are a quintessential Indian sweet savored at every festival. 

What makes ladoo special sweet is its versatility. It can be made with different ingredients, flavors, and colors. Rose Malai Ladoos infused with the delicate flavor of Rose syrup and gulkand, that will shine out your festive day! It can be prepared for festivals or for any occasion to be shared with friends and families. It is incredibly easy to prepare and has no complicated ingredients involved. 

Video Recipe:

If Malai Ladoos are made in a traditional way it will take a long time but using this Instant Pot way it will be quicker and easier. The result will be the same both ways. To make  Rose Malai ladoo I have used paneer instead of reducing the milk and used condensed milk to make it sweet. You can also add any flavoring instead of Rose and can also stuff with some freshly chopped fruits. You can also use the store brought paneer or curdle the milk at home by using lemon juice or vinegar, as I did. But remember the paneer should be fresh and soft for making malai ladoos. So try this easy dessert recipe to celebrate the upcoming Diwali festival.

These Rose-Malai Ladoos are:

  • It's just delectable, scrumptious, and melts in the mouth
  • Require only a handful of ingredients
  • Make a pretty festive sweet
  • Great to make for Diwali festival potlucks!

The Texture of the Rose-Malai Ladoos: 

  • These ladoos are soft, sweet, and have grainy, and melt in the mouth texture.
  • The mawa needs to be cooked with condensed milk until it reaches a consistency where you can roll it to make ladoos.

Some More Instant and Easy Ladoo Recipes to Try This Diwali:

Preparation Time: 5 Minutes; Cooking Time: 20 Minutes.
Each Rose Malai Ladoo Contains 72 cal.


To Prepare Khoya/Mawa in the Instant Pot:

  • Milk Cream(heavy) ¼ Cup(approx. 50ml)
  • Milk Powder 1 ½ Cups (approx. 150 g)

To Prepare Paneer:

  • Whole Milk 4 Cups / 1 liter
  • Lemon Juice 4 Tbsp
  • Coldwater to rinse the paneer

To Prepare Rose-Malai Ladoos:

  • Paneer(Cottage Cheese) 1 Cup(you can also grate store-bought paneer).
  • Mawa/Khoya ½ Cup
  • Condensed milk ½ Cup
  • Rose Syrup 2 Tbsp
  • Saffron Strands for garnishing(optional)

To Prepare Gulkand Stuffing:

  • Gulkand 1 Tbsp
  • Almonds 1 Tbsp
  • Pistachios 1 Tbsp
  • Cashews 1 Tbsp


To Prepare Khoya Using Instant Pot:

  • In a bowl add milk cream and milk powder and using hand knead to make a dough.
  • Transfer dough over cotton cloth/muslin cloth and wrap well.
  • Turn on instant pot and add 1 cup of water and place a pan
  • Close the lid and steam it for 10 minutes.
  • Turn off the instant pot and open the lid and take out the pan.
  • Let it cool completely, and khoya is ready to use.

To Prepare the Paneer:

  • Pour milk into a heavy bottom pan and heat it on medium to high flame. 
  • Let the milk come to a boil.
  • When it comes to a boil, turn off the flame and start adding lemon juice/vinegar, 1 Tbsp at a time.
  • Stop adding as soon as the milk curdles.
  • Using a strainer with cheesecloth, drain the whey and collect the paneer/chena(lined over a strainer). 
  • Wash the paneer with cold water to get rid of the lemon taste. 
  • Squeeze it tightly to get rid of excess water.
  • This will yield 1 cup of paneer(You can use grated paneer or store-bought too).

To Prepare Gulkand Stuffing:

  • Dry roast almonds, pistachios, and cashews on medium to low flame for 2-3 minutes.
  • Once cooled down, grind nuts coarsely(do not powder too much, there should be chunks of nuts).
  • Now, in a bowl mix together ground nuts and gulkand and keep aside.

To Prepare Rose-Malai Ladoo:

  • In a pan, add crumbled paneer, and stir on medium to low flame until all the water from the paneer gets evaporated.
  • Now add the grated mawa/khoya and mix and mash until the mixture turns smooth.
  • Add condensed milk, and rose syrup and mix well.
  • Keep stirring until the mixture thickens and the mixture starts to separate the pan and hold shape.
  • Take a small amount from the mixture and roll it(you should be able to roll and make a ball). It takes around 10 to 12 minutes on medium to low flame to reach this stage.
  • Turn off the flame and transfer the cooked mixture into a plat and let it cool for 5 minutes.
  • After 5 minutes start to prepare Ladoos, grease the palms with the ghee.
  • Divide the dough into equal parts.
  • Take one part of the malai mixture and flatten it.
  • Place a small amount of nuts-gulkand mixture in the middle and seal the edges and roll it into a ball.
  • Place them on the plate and garnish with saffron strands and crushed pistachios.
  • Voila, melt in the mouth and delicious Rose-Malai Ladoos are ready to serve. Enjoy!!!

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 72 calories, along with 24.3 g carbohydrates, 3.7 g fats, and 1.5 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

The shelf life of Rose Malai Ladoo:

  • Rose-Malai Modaks stay good for 8-9 days when refrigerated in an airtight container.
  • If kept outside, it will stay good for 3-4 days.

Good Time To Eat:

            It is good to eat  Rose-Malai Ladoos as a dessert.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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