Ladoo kheer (ladoo payasam). Rich, creamy, fragrant and indulgent, this decadent dessert is all about how familiar ingredients are effortlessly turned into something extraordinary. Soft ladoos are simmered gently in sweet, cardamom-scented milk, with nuts and saffron adding their own touches of luxury. It’s perfect for celebrations as well as when you simply want a bowl of something sweet.
Why I Love This Decadent Dessert
In fact, this beautiful dessert only requires minimal ingredients, but the final result is absolute liquid gold. This delicious milk-based dessert is made by combining ladoos with sweetened, reduced milk. The ladoos soften as they sit in warm milk, adding all the amazing flavors and rich texture to milk. Simply put, it’s the most delectable combo of two much loved Indian sweets, ladoo and kheer.
As you know, traditional kheer ( pudding) is usually made by cooking milk with rice or vermicelli until it becomes creamy and fragrant. On the contrary, this kheer takes a slightly different route. Instead of rice or vermicelli, ladoos become the star ingredient to create a very indulgent dessert. I also love that this doesn’t need a long list of ingredients to make something impressive. Ladoos, milk, cardamom, and a few nuts - that summates the ingredient list.
So the next time you have a few ladoos sitting around after a celebration, turn them into kheer. And enjoy it while it’s still warm, or chill it for later. Either way, you’re in for a treat! And honestly, I wouldn’t even wait for a festival to make it.
Key Ingredients In Ladoo Kheer
- Ladoo - Motichoor or boondi ladoos.
- Milk - Use full fat milk.
- Cardamom - Freshly ground cardamom is preferred.
- Nuts - Cashews or almonds.
How To Make Ladoo Kheer
Combine ladoos and milk - Start with good quality full-fat milk if you want luxurious kheer. Then comes the star ingredient, ladoos. Using a fork, break them into smaller pieces. Bring the milk to a gentle simmer, and let it turn thicker and creamier.
Don’t forget the cardamom - If you have whole green cardamom pods, crush the seeds and grind them just before adding to kheer. Freshly ground cardamom has a much more vibrant aroma than cardamom powder. Also, a spoonful of nuts roasted in ghee can take the kheer from delicious to downright festive. For special occasions, add a few saffron strands, dried rose petals, or edible silver leaf.
Ladoo Kheer | Ladoo Payasam
Ingredients
- 5 ladoos
- 1 ½ cups milk
- ½ teaspoon ground cardamom
- 2 tablespoons raisins and cashew nuts, fried in ghee, plus extra for garnishing
Instructions
- Place a large frying pan or skillet over medium heat.
- Add ladoos. Pour in milk.
- Using a fork, break the ladoos into very small pieces.
- Bring the mixture into a gentle simmer. Let the ladoos melt into the milk.
- Keep stirring until the ladoos completely dissolve and the kheer turns creamy.
- Add raisins and cashew nuts. Stir to combine.
- Simmer for 2 minutes.
- Pour into serving bowls or cups.
- Garnish with more raisins and cashew nuts.
Notes
- Thick kheer - If the kheer becomes too thick, simply stir in a little warm milk before serving.
- Serve hot or cold - Warm in winter and cold in summer.
- Milk - Use full fat.
- Sugar - Taste before you add more sugar to the dessert.
Nutrition
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