Diwali is upon us, and this rose coconut ladoo recipe came to join the party! These quick and easy coconut ladoos are made with condensed milk, milk powder, coconut, and rooh afza, which adds a rose flavor and beautiful pink color. Diwali sweets aren’t complete without ladoos, and this homemade coconut ladoo recipe will melt in your mouth!
Watch our recipe video for step by step instructions on how to make coconut ladoos. We’ve included demonstrations and pro tips to help you out in the kitchen! For rose coconut ladoo calories and nutrition information, see the recipe card below. We also have an option to view our coconut ladoo recipe in hindi!
Ingredients:
Instructions:
1) In a medium frying pan on low heat, add 1 cup of desiccated coconut and dry roast for 1-2 minutes.
PRO TIP: The coconut should not change color at all when you roast it.
2) After the coconut is roasted, add 1 cup milk powder, 3 tbsp Rooh Afza syrup, 1/2 cup condensed milk, and 1/4 cup water.
3) Cook this mixture on low heat for 5-7 minutes, stirring constantly.
4) The liquid should start to evaporate and the mixture will become thicker and start to pull away from the sides of the pan. The mixture is ready once it is thick and pulls away from the sides of the pan - it will hold its shape and form a ball.
5) Remove from heat and let the mixture rest until it is cool.
6) Start by coating your hands with ghee/oil to avoid sticking.
7) Using a 1 teaspoon measuring spoon, scoop out 1 teaspoon of the ladoo dough and form into a ball by rolling in the palms of your hands.
8) Coat the ladoo in some desiccated coconut or crushed rose petals by rolling them on a plate.
9) Garnish with a pistachio.
PRO TIP: Store for up to 5 days at room temperature. Enjoy!
Happy Diwali!
Ingredients
Directions
1) In a medium frying pan on low heat, add 1 cup of desiccated coconut and dry roast for 1-2 minutes.
PRO TIP: The coconut should not change color at all when you roast it.
2) After the coconut is roasted, add 1 cup milk powder, 3 tbsp Rooh Afza syrup, 1/2 cup condensed milk, and 1/4 cup water.
3) Cook this mixture on low heat for 5-7 minutes, stirring constantly.
4) The liquid should start to evaporate and the mixture will become thicker and start to pull away from the sides of the pan. The mixture is ready once it is thick and pulls away from the sides of the pan - it will hold its shape and form a ball.
5) Remove from heat and let the mixture rest until it is cool.
6) Start by coating your hands with ghee/oil to avoid sticking.
7) Using a 1 teaspoon measuring spoon, scoop out 1 teaspoon of the ladoo dough and form into a ball by rolling in the palms of your hands.
8) Coat the ladoo in some desiccated coconut or crushed rose petals by rolling them on a plate.
9) Garnish with a pistachio.
PRO TIP: Store for up to 5 days at room temperature. Enjoy!
Leave A Review