Rose ladoo
If you are looking for a Diwali sweet or get together dessert this rose laddu is perfect so tasty and addictive
Rose syrup for laddu
I used store bought syrup. If you using homemade adjust the condensed milk accordingly.
Condensed milk - tips
Always use room-temperature condensed milk as it helps with easy binding.
shredded coconut
I used finely shredded coconut. Avoid fresh or frozen coconut. If you have bought big desiccated coconut, pulse it once. You can use coconut powder too.
Filling suggestions
You can use tutti frutti and gulkand. You can also use fennel seed, dates, or nuts any other flavors of choice.
Is it a firm coconut paan laddu
No, it is soft and melt-in-mouth North Indian-style laddu. If you prefer firm ladoo use coconut powder.
Can I consume the laddu immediately?
Rest the ladoo at least for 20 minutes then consume
Shelf Life of laddu
Stays good for around 1 week. Since we added condensed milk better to finish soon.
Ingredients
1+1/2 tablespoon rose syrup 1/4 cup condensed milk 1 teaspoon ghee 3/4 cup dry shredded coconut
Optional
Drop of rose or kewda essense
How to make rose coconut ladoo with step-by-step pictures
Add ghee and turn on the stove on a low flame
Furthermore, add coconut and saute for a minute
Add the condensed milk ; quick mix
Furthermore add rose syrup; mix well
Cook till it turns nonsticky and leaves the pan
Optionally add a drop of kewda or rose essence
Transfer and cool Grease hands with ghee
Take a portion, roll well
Coat the shredded coconut
Repeat and rest for at least 15 minutes
