Rose Coconut Ladoo

Rose Coconut Ladoo

2018-11-04 23:10:56

These ladoos are super easy and delicious and perfect to make on this Diwali. This has a luxuriant milky flavor and an exciting mouth-feel that combines the crunch of coconut and nuts. Do give it a try!

Print

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. Coconut - 2 cups, fresh or desiccated
2. Milk - 1 1/2 cup
3. Sugar - 1/2 cup
4. Cashew nuts - 5-7, chopped
5. Pistachios - 5-7 chopped
6. Cardamom powder - 1/4 tsp
7. Rose syrup - 2 tbsp
8. Fresh or desiccated coconut for rolling

Instructions

1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk. Mix well and let it cook for a minute.
2. Add sugar, mix continuously, keeping the flame on low. Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
3. Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.
4. Add chopped cashews, pistachios and cardamom powder. Mix well until they are well combined. And rose syrup and mix it well.
5. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes.
6. Divide the mixture into equal portions and roll each portion into round ladoo.
7. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides.
8. Serve or store in an air-right container. Use as required.

Notes

1. These ladoos stay fresh in an air-tight container for a week at room temperature.

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Rose Coconut Ladoo step by step photo:
1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk.
Mix well and let it cook for a minute. Add sugar, mix continuously, keeping the flame on low.
Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.

2. Add chopped cashews, pistachios, cardamom powder and rose syrup. Mix well until they are well combined.

3. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes. Divide the mixture into equal portions and roll each portion into round ladoo. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides. Serve or store in an air-right container. Use as required.