Rose Coconut Ladoo | Quick Indian Dessert
Quick 5-ingredient Rose Coconut Ladoo recipe for when you crave a quick dessert. Soft, melt-in-your-mouth Indian sweet made with condensed milk and coconut in just 15 minutes!
Servings: 50 Ladoos
Calories: 49kcal
Equipment
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 a silicone mat, and put some room-temperature water in a bowl.
- Set a heavy-bottomed or non-stick pan on medium-low heat. Add the 4 c unsweetened shredded coconut and dry-roast it until fragrant but not browned.
- While the coconut is roasting, break apart the 2 green cardamoms pods, take the seeds out, and grind the seeds into a powder.
- Add the 1 can condensed milk and cardamom powder to the coconut and mix well. Add the 2 tablespoon rose syrup and 1 teaspoon rose water. Keep stirring until the mixture comes together, about 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!
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!
Nutrition
Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.01mg | Sodium: 3mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.3mg
