Rose flavoured coconut ladoo – How to make coconut/nariyal ladoo with rose syrup – Diwali recipes

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Rose coconut ladoo is a very easy and quick ladoo recipe made with desiccated coconut, condensed milk, cardamom powder and ghee and flavoured with rose syrup.  This ladoo can be prepared within 15 minutes.  It is a perfect sweet recipe to make ahead for Diwali festival.  Rose flavoured coconut ladoos are soft  and sweet and is also an ideal recipe when you are short of time or have unexpected guests at home.  

For more ladoo recipes in my blog  check besan ladoo, rava coconut ladoo, wheat ladoo, oats ladoo,rava ladoo,ragi ladoo,roasted gram dal ladoo

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Prep Time :  10 mins

Cook Time : 5 mins

Servings :  12 ladoos

Indian cuisine

INGREDIENTS

Dessicated coconut – 1 and 1/2 cups

Sweetened condensed milk – 1/2 cup

Ghee – 2 teaspoons

Cardamom powder – 1/4 teaspoon

Rose syrup – 4 teaspoons

Additional 1/4 cup of dessicated coconut for coating the ladoo

HOW TO MAKE ROSE FLAVOURED COCONUT LADOO RECIPE

Heat ghee in  a pan on low flame.  Add the dessicated coconut and roast continuously for a minute on low flame.

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Add condensed milk and rose syrup and mix well.  Cook for another 2 minutes on low flame.  Keep stirring continuously to avoid burning.  Finally add cardamom powder and give a quick mix.  Switch off the flame.

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Immediately transfer the mixture to a plate.  Allow it to cool down for 5 minutes.  Make a small dough with the mixture.    Take a small portion of the mixture and make small round ladoos.

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Take a small bowl and add 1/4 cup of dessicated coconut.  Roll the ladoos into the dessicated coconut and coat them.

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Delicious rose coconut ladoos are ready to be served.

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NOTES/TIPS

You can use any rose syrup of your choice.  I used rooh afza syrup.

You can used clarified butter instead of ghee.

You can skip rose syrup if you do not have one and make plain coconut ladoos.

Ladoos stay good for a day or two at room temperature.  You can then store in a refrigerator in an airtight container.

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