Name: Kesar Malai Ladoo Recipe recipe by Manjula Bharath at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: Ricotta cheese - 15 Oz (425 gms); Condensed Milk - 1 tin; Heavy Cream - 1/2 cup; Milk - 2 tbsp; Saffron Strands - few; Pistachios - for Garnish; Yellow color - A pinch ( optional)

Instructions

In a small bowl add the saffron strands and warm milk. Keep it aside till needed.
In a pan put ricotta cheese and cook it till it loosens up.
Then add condensed milk and heavy cream.
Keep on stiring in the mixture in a low heat for 10-15 mins.
After the mixture thickens up a bit and you can see the butter from the cream oozing out.
Add the saffron Milk mixture ( also yellow color if needed) and stir constantly. Be careful and make sure you stir it continuously as the mixture can stick on the bottom and cause burning.
At a point the ladoo mixture will no longer stick to the pan and comes together while stiring, then switch off the flame. Transfer the ladoo mixture to a plate and cool them completely.
Cover it with a cling wrap and refrigerate for 1/2 hour so that it is easy to make the ladoos.
Take out the mixture and make equal sized ladoos and stick some saffron strands and pistachios for garnish on each ladoo.
Keeps well in fridge for 3-4 days . It is just perfect melt in mouth kinda of ladoo.

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