Make your very own Gulkand Rose filled ladoo using eight simple ingredients. These decadent melt-in-your-mouth ladoos are incredibly easy to make and taste great.
Ladoo is an Indian generic term used for truffles. They may be cooked or uncooked. They are shaped like balls and can be big or bite-sized. We have a variety of ladoo recipes using different ingredients and they all are delicious!
Indian festivals are incomplete without sweets. No pooja or celebration is complete without traditional sweets. Ladoos like these can turn any occasion into a celebration ! Since I enjoy creating new and different recipes, giving my own Coconut Ladoo Recipe a new twist was something exciting for me. The base of this ladoo is coconut (similar to Coconut Macaroons) and it is infused with rose flavors to make it one delicious combo.
These visually appetizing festive treats are also wonderful for gifting during the holidays.
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
2 cups Desiccated Coconut
½ cup Sweetened Condensed Milk
2 tablespoons Rose Syrup ( for that distinctive floral essence )
1 teaspoon Rose Water
1/2 teaspoon Red Food Color (optional)
1 tablespoon Ghee (for roasting desiccated coconut )
For the Gulkand Filling:
2- 3 tablespoons Gulkand (Rose Petal Preserve)
2 tablespoon Slivered Almonds, Pistachios, Cashew nuts
1 tablespoon Tutti Frutti
METHOD :
STEP 1 - Heat a pan with ghee, add desiccated coconut and roast for 2-3 minutes.
STEP 2 - Transfer in a mixing bowl and let it cool for some time.
STEP 3 - Combine the desiccated coconut with sweetened condensed milk, Rose syrup, Rose Water, Food Colour.
STEP 4 - Mix until all the ingredients are well incorporated. The mixture should hold its shape when pressed between your fingers.
STEP 5 - Combine the Gulkand (Rose Petal Preserve) with slivered almonds, cashew nuts, pistachios and tutti frutti to create a flavorful filling.
STEP 7 - Add a spoonful of the Gulkand filling in the center.
STEP 8 - Then fold the sides of the dough to create a well-enclosed ladoo.
STEP 9 - Roll the ladoos, on dessicated coconut and set aside. Rolling in desiccated coconut is optional, but gives a nice look to the ladoos.
STEP 10 - Repeat this process for the remaining dough, ensuring that the ladoos.
These exquisite Rose Gulkand Ladoos can be enjoyed immediately or stored in the refrigerator for up to 7 days, maintaining their freshness and flavor.
Whether served at festive occasions or enjoyed as an after-meal treat.
NOTES - * You don't have to roast it until golden brown. Toast it for 2-3 minutes in a medium flame.
* The number of servings mentioned above depends on the size of the ladoo. To the above measurements i made around 10-12 ladoos.
