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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+½ tablespoon rose syrup

¼ cup condensed milk

1 teaspoon ghee

¾ 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