Rose flavored Coconut ladoo
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!
Servings 24 ladoos
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.
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.
Rose flavored Coconut Balls are done. You can enjoy them right away or store for later.
Use a nonstick pan to make this dessert. It prevents the mixture from sticking to the pan.
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.
The recipe can be followed to make Paan, Gulkand, or Khus Ladoos.
Can you make them vegan? Yes, you can. Use dairy-free condensed milk and swap ghee with coconut oil.
Serving: 2per person | Calories: 146.98kcal | Carbohydrates: 13.74g | Protein: 2.16g | Fat: 10.06g | Saturated Fat: 8.38g | Cholesterol: 7.21mg | Sodium: 27mg | Potassium: 130.1mg | Fiber: 2.02g | Sugar: 11.72g | Vitamin A: 44.05IU | Vitamin C: 0.59mg | Calcium: 50.08mg | Iron: 0.53mg