Rose Laddu

Scrumptious rose-flavoured coconut laddus stuffed with an aromatic filling of gulkand and nuts.

Time: 20 minutes

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Serves: Makes 12-14 laddus

Rose Laddu
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Ingredients

  1. 1 cup desiccated coconut + 1/4 cup for rolling the laddus
  2. 1 cup condensed milk
  3. 2 tablespoons rose syrup
  4. 1 teaspoon rose water
  5. 1 teaspoon pink food colour (optional)
  6. 2 tablespoons pistachios
  7. 5-6 cashew nuts
  8. 2 teaspoons gulkand
  9. 1 teaspoon ghee

Method

  1. Dry roast the cashew nuts and pistachios in a pan for about a minute. Alternatively, you can also place them in a microwave-safe dish and microwave for about a minute. I have tried both the methods and found that toasting them in microwave gives better results. Keep them aside and let them cool.
  2. Once the nuts have cooled down, finely chop them with a knife. Combine the chopped nuts with gulkand in a bowl and mix well.
  3. Combine the desiccated coconut (1 cup) and condensed milk in a non-stick pan.
  4. Cook on low heat while stirring constantly. Cook for about 1-2 minutes or till the mixture becomes thick and gets a dough like consistency.
  5. Turn off the heat. Add the rose syrup and pink food colour. Mix well until the dough gets coloured in pink uniformly.
  6. Let the laddu mixture cool down slightly so that it doesn't burn your hands. Do not let it cool down completely otherwise it will be difficult to roll it into laddus.
  7. Once the mixture has cooled down a bit but still warm enough to be rolled into laddus, divide the dough into 12-14 equal portions.
  8. Grease your palms with ghee and roll out each portion of dough into round balls/laddus. Flatten each dough ball between your hands and add 1/2 teaspoon of prepared nuts-gulkand filling. Bring the ends of the flattened dough ball together and roll them into smooth laddus.
  9. Take 1/2 cup desiccated coconut in a dish. Roll each laddu in desiccated coconut.
  10. Apply little (as little as possible) gulkand on top of each laddu with a toothpick and place a dried rose petal on it to garnish the laddus. This step is optional.
  11. Delicious rose-flavoured coconut laddu with nuts-gulkand topping are ready to serve. Store in an airtight container. The laddus stay well for 2-3 days at room temperature and for about a week in refrigerator.

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