Rose flavored Coconut ladoo is a popular Asian dessert made with rose syrup and fresh or desiccated coconut. This dish can be made in 10 mins! Serve them as Diwali sweets or for Christmas! These visually appetizing festive treats are also wonderful for gifting during the holidays.
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What is a ladoo
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!
Rose flavored ladoos
Since I enjoy creating new and different recipes, giving my mom's Coconut Ladoo 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!
I make these frequently and they turn out absolutely delicious every time. Everyone loves them because they visually so appealing and delicious to taste. Since they look so festive, they can be served at any festival, occasion, parties, events, or any regular day! If you are looking for a quick and easy dessert, then I recommend you try this ladoo recipe.
BTW, if you too love rose flavored desserts, then check out these recipes - Gulkand Ice Cream, Raspberry Rose Hot Chocolate, Rose Sandesh, Vegan Rose Basundi and Rose Lemonade!
Why make them
- It's flavorful, delicious, and beautiful
- The perfect recipe to make with young children
- Easy preparation and simple instructions
- So easy to just grab ‘n go
- Definitely the perfect road trip snack
- Can be made in 10 minutes
- Needs just 5 ingredients
- Great to make in large quantities
Ingredients needed 🧾
The main ingredient in this Asian dessert is coconut. You can use freshly grated coconut or even useunsweetened desiccated coconut or coconut flakes.
The other key ingredient here is rose syrup. I use Roohafza but feel free to use any rose syrup you have. If you don't have this syrup, check the liquor stores by the cocktail mixers.
Condensed milk, rose water, chopped nuts, and ghee are the other ingredients needed.
How to make it 🔪
- First, you need to dry roast the desiccated coconut
for 2 minutes over a medium flame. Be careful to not burn it. - Add rose water and Roohafza/rose syrup to it.
- Next, add the sweetened condensed milk, and mix well together. Cook this mixture for another 2 minutes. The mixture will not stick to the pan but will come together.
for 2 minutes over a medium flame. Be careful to not burn it.
and Roohafza
/rose syrup
to it.
, and mix well together. Cook this mixture for another 2 minutes. The mixture will not stick to the pan but will come together.Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
- Add ghee and Everest Kesari Milk Masala (optional) and chopped nuts
, mix and take it off the flame. Let it cool for a few minutes. - Then rub some ghee in your palm and start to make medium-sized balls of this mixture.
- Roll these balls in some desiccated coconut.
and Everest Kesari Milk Masala (optional) and chopped nuts
, mix and take it off the flame. Let it cool for a few minutes.
Serving suggestions 🍽
Rose flavored Coconut Balls are done. You can enjoy them right away or store for later. These coconut balls can be served for dessert
Top recipe tips💭
Use a nonstick pan to make this dessert. It prevents the mixture from sticking to the pan. You have to form the ladoos while the coconut mixture is still warm. Apply some ghee or oil in your palms to help shaping the rose balls. Instead of milk masala, add a teaspoon of cardamom powder.
If preferred, refrigerate the mixture for 20-30 minutes to get a firm texture. You can also stuff some gulkand in the middle when shaping the ladoos. Use different colored syrups like Paan, Gulkand, or Khus and follow the same recipe to make colorful Ladoos.
Recipe FAQs 📖
This is one of those Asian desserts that can be made in advance. Storing them is also easy. They stay good for a week when refrigerated. You can freeze them for 2-3 months.
If you don't have Roohafza or rose syrup, you can use grenadine mixed with rose water. Alternatively, you can use few drops of pink food color with 2 teaspoons of rosewater as a substitute for Roohafza.
Yes, you can. Use dairy-free condensed milk and swap ghee with coconut oil. I have shared the vegan coconut ladoo recipe on the blog that you can check out.
Try these desserts
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Recipe 📖
Rose flavored Coconut ladoo
Equipment
- nonstick pan
Ingredients
- 3 cups desiccated coconut/coconut powder
- 1 tin sweetened condensed milk
- 3 tablespoon rose syrup/Roohafza
- 1 tablespoon rose water
- 1 tablespoon ghee
- 2 teaspoon milk masala optional
- ½ cup desiccated coconut
- 1 tablespoon sliced almonds
Instructions
- First, you need to dry roast the desiccated coconut for 2 minutes over a medium flame. Be careful to not burn it. Keep stirring it around in the pan to ensure even roasting.
- Add rose water and Roohafza/rose syrup to it.
- Next, add the sweetened condensed milk, and mix well together.
- Cook this mixture for another 2 minutes. The mixture will not stick to the pan but will come together.
- Add ghee and Everest Kesari Milk Masala (optional), mix and take it off the flame.
- Transfer to a plate. Let it cool for a few minutes. Then rub some ghee in your palm and start to make medium-sized balls of this mixture. Use a cookie scoop or a tablespoon measure to make even-sized balls.
- Coat these balls with desiccated coconut.
- Press a sliced almond on top of the Rose Coconut Ladoo and serve. You can enjoy them right away or store for later.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Kani says
do you need to use rose syrup? Or can it be substituted?
In the meantime this looks so delicious. Can't wait to make them.
Priya says
The rose syrup will give you a pink color. If you skip it, it will be regular coconut ladoo. You can also use any other colored syrup for color. Hope this helps. Thank you.
Alexandra says
They're really beautiful, and so delicious. A delightful sweet treat. Love rose!
veenaazmanov says
Perfect festive recipe. Delicious presentation and amazing color. Combination yum.
Priya says
Thank you so much.
Sue says
These would be a perfect addition to a tray of holiday treats. Can't wait to give them a try!
Priya says
Yes, plus they are so easy to make. 🙂 Thank you
Mirlene says
These look so delicate. I cannot wait to try them.
Priya says
Please do try...they taste so good
Biana says
I love how festive they look, will be perfect to serve and give as gifts for the holidays!
Priya says
Yes, they are. Thank you.
Suman Tripathi says
Thanks Priya for sharing this yummy beautiful recipe. Made for Raksha Bandhan & my whole family enjoyed it!
Priya says
I am so glad to hear that! 🙂 Thank you so much. Happy holidays!
Neerja says
Wow!! 10 min recipe is cool. Would love to give it a try. How long can we store it? Can we store it at room temperature or it has to be in fridge?
Thanks!
Priya says
Best to keep in fridge..it says good for 4-5 days atleast
Deb's Decorative Life says
I have never head of rose flavored coconut ladoo. I enjoy coconut. I bet this recipe would be delicious.
boulderlocavore says
This is really amazing! Everyone at my house was impressed!
Aimee Mars says
I don't think I've ever eaten ladoo, but it sounds absolutely delicious and easy to make. What a fun new treat!
Suzy says
I have not heard of these before but love the coconut flavor of these! They look so good!
Beth says
These are perfect for gift giving around the holidays! They even look festive! Can't wait to give them a try!
Chris Collins says
Love a 10min recipes! These look super delicious 🙂