Go Back
+ servings
Rose-Coconut-Ladoo_FI
Print Recipe
5 from 4 votes

Rose Coconut Ladoo | Quick Indian Dessert

A delicious and refreshing twist on a classic, this rose coconut ladoo recipe is so easy that you will be tempted to make it for every special occasion.
Cook Time10 minutes
Cooling Time5 minutes
Course: Dessert
Cuisine: Indian
Servings: 50 Ladoos
Author: Vaishali

Ingredients

  • 4 c unsweetened shredded coconut 1lb/400g bag, see notes
  • 1 can condensed milk 14 oz can
  • 2 green cardamoms seeds removed from pods and crushed/powdered
  • 2 tablespoon rose syrup for e.g Roohafza or Cortas
  • 1 teaspoon rose water optional but recommended

Instructions

  • Line a cookie sheet with parchment or silicon mat and take some room temperature water in a bowl.
  • Set a heavy bottomed or non-stick pan on medium low heat. Add the coconut and dry roast it till fragrant but not browned.
  • While the coconut is roasting, break apart the cardamom pods, take the seeds out and grind the seeds into a powder.
  • Add the sweetened condensed milk and cardamom powder to the coconut and mix well. Add the rose syrup and rose water. Keep stirring and mixing till the mixture comes together, approximately 2 to 3 minutes.
  • Turn the heat off and let the mixture cool for 5 minutes or so.
  • To form the ladoos, rub your hands with water, take about a tablespoon of coconut mixture and form it into a ball, and lay it on the cookie sheet.
  • Repeat till all the coconut mixture is used up. This recipe should make close to 50 bite-size ladoos.

Notes

You can use dessicated coconut from Indian store or unsweetened shredded coconut (baking aisle) from a regular grocery store.
You have to form the ladoos while the coconut mixture is still warm. As the mixture gets cooler it will get harder to form it into ladoos. Refrigerate the ladoos for about an hour and then store in an air tight container in the refrigerator. Best if served at room temperature.
You can also form the mixture into burfee by pouring the coconut mixture onto a greased baking sheet, spreading it in an even layer. Refrigerate for an hour and then cut into squares. Enjoy!