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!

Course Dessert

Cuisine Asian, Indian

Prep Time 3

Cook Time 7

Servings ladoos

Calories 146.98kcal

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.

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.