A festive sweet with the creamy richness of the coconut with the delicate flavor of the rose. This pink colored ladoo is quick to prepare, only a handful of pantry staples are needed, and are perfect for Raksha bandhan Diwali, Navratri, Eid or any special gatherings. Even the full beginners can whip the batch below 15 minutes!
Ingredients:
- 4 cups (400 g) an desiccated coconut, plus extra for garnish
- 1 can (400 g) sweetened condensed milk
- 2 tablespoons rose syrup (eg, Rooh Afza )
- 1 teaspoon rose water (alternate but enhances aroma)
- 1 teaspoon green cardamom seeds, powder
- Pinch of Pink Food Color (Optional)
- Chopped pistachio or dried rose petals
Instructions:
- Dry roast the coconut
- Place a heavy bottomed or nonstick pan on the medium .
- Add 4 cups of coconut and stir constantly for 2-3 minutes until aromatic but not brown.
- Cook with Condensed Milk
- Reduces the temperature to the lower. Now add condensed milk and powdered cardamom.
- Stir for 2-3 minutes, until the mixture thickens and starts to leave the sides of the pan.
- Adding Rose Flavor
- Add the rose syrup, rose water and pink food color. Mix well until the mixture and texture are mixed.
- Cook for another 1 minute.
- Cool slightly
- Close the heat and let the mixture rest for 5 minutes - until it is warm enough to handle your fingers without burning.
- Roll into Ladoos
- To make ladoos , wet your palm with a little water to prevent sticking.
- Scoop about 1 tablespoon of the mixture, press gently in your palm to make a smooth ball, then place it on a tray. Repeat until all the mixture is used .
- Garnish and Serve
- For the icy finish, cover each ladoo with remaining desiccated coconut .
- Garnish with chopped pistachio or dried rose petals. Before serving ,let them rest for 30 minutes .
Tips for the beginners:
- Accurate measurements: Use kitchen scales if possible. The exact ratio ensures proper consistency each time.
- Work when warm: When the mixture is still hot and soft - once cool, it becomes very firm to shape easily.
- Adjust the intensity of roses: The taste of the rose varies by the brand. Start with 1 teaspoon syrup, taste and add more if desired - too much can be done in soap.
- Vegan Variation: Swap condensed milk for Dairy free Condensed Milk (Almonds or oat). Use coconut oil instead of water for shape.
- Firm Despite Tender: If the mixture looks too loose, add 1-2 tablespoons coconut flour. If too dry, stir in a splash of hot milk or condensed milk.
- Storage: Keep ladoos in container for 3 days at room temperature, or keep in refrigerator for 1 week. The best fun is at room temperature.
Enjoy this aromatic, rose coconut bites as part of your festive spread or as a daily sweet treatment!
