Pista Kesar Malai Ladoo

These traditional Indian sweets are an age-old delicacy and are often served in celebrations. These delicious Ladoos are easy to make and require only a handful of ingredients.

Servings: 10

Recipe by: Chef Surbhi Sahni, executive chef & owner of TAGM 


  • 12 oz Sach Paneer The Original, crumbled
  • 12 oz Khoya, crumbled 
  • ⅓ cup heavy cream 
  • A pinch of Herati Saffron Strands by Burlap & Barrel 
  • ⅔ cup pistachios, crushed 
  • 1 cup granulated white sugar
  • More crushed pistachios, to finish


    1. Heat a non-stick pan on medium heat and add saffron to toast briefly. 
    2. In the same pan, add cream and stir until warm.
    3. Add crumbled paneer and Khoya and stir continuously. 
    4. Mash the mixture nicely using a wooden spoon until it is smooth entirely. Make sure to stir continuously. Mixture will start to have that bright yellow color. 
    5. Add crushed pistachios and mix completely. Add white sugar and stir.
    6. Continue to heat it for a few more minutes until the mixture all comes together. 
    7. Switch off heat and let it come to room temperature.
    8. Once it cools enough, grease your palm and divide the mixture into equal portions. 
    9. Shape them into small balls or any size desired. 
    10. Finish it with more crushed pistachios on top and they are ready to serve. Keep your ladoos refrigerated. 

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