Malai Ladoo with Coconut

These Coconut Malai Ladoo just melt in the mouth and are perfect to make during festivals. Made with condensed milk and ricotta cheese.

Author: Pavani

Prep Time: 5

Cook Time: 25

Total Time: 30

Course: Dessert

Cuisine: Indian, north indian

Servings: Servings

Add ricotta cheese to a medium size, heavy bottom non stick pan. Cook on medium heat, stirring constantly. The cheese will initially melt and then will come together into a sticky dough consistency. This takes about 6~8 minutes.
In a small bowl, warm 2 tablespoons of cream. Add the saffron, swirl around and set aside.
Once the ricotta cheese is thick, add in the condensed milk, dry grated coconut and the remaining heavy cream. Mix well until the mixture is smooth, a whisk is best to use here.
Add the saffron flavored cream and ground cardamom. Mix well and cook, stirring constantly until the mixture thickens considerably and starts to leave the sides of the pan, about 20~25 minutes.
Turn off the heat and let the mixture cool. Once cool enough to handle, take about a tablespoon of ricotta coconut mixture to form into balls. Roll them in dried coconut flakes, if desired. Cool completely and store them in the fridge for up to 1 week.

Part Skim or full fat ricotta cheese can be used.
Low fat condensed milk will work too.
Heavy milk can be subbed with light cream or half-n-half can be used. Please note that the resulting ladoo may not be as creamy or decadent.
Best to use fine desiccated coconut in this recipe. But if you only have unsweetened coconut flakes, then blend or process until they get to a fine texture. Avoid using sweetened coconut flakes.
Use a non stick skillet to avoid sticking to the bottom and scorching.
Keep the malai ladoo chilled. These coconut ricotta balls can be stored in an airtight container for up to 1 week.

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