Coconut Rose Ladoo Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Coconut Rose Ladoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, especially when it comes to Indian sweets. And honestly, nothing beats a classic ladoo – those little balls of happiness! Today, I’m sharing my go-to recipe for Coconut Rose Ladoo. It’s incredibly easy, comes together in under 10 minutes, and smells absolutely divine. I first made these for a small Diwali gathering, and they were a huge hit!

Why You’ll Love This Recipe

These Coconut Rose Ladoos are perfect when you need a quick and delicious treat. They require minimal ingredients, no complicated techniques, and are naturally gluten-free. Plus, the delicate rose flavor combined with the coconut is just heavenly. They’re a beautiful addition to any festive celebration or just a cozy afternoon with a cup of chai.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 3 cups desiccated coconut/coconut powder (approx. 300g)
• 1 tin (approx. 400g) sweetened condensed milk
• 3 tablespoons rose syrup/Roohafza
• 1 tablespoon rose water
• 1 tablespoon ghee
• 2 teaspoons milk masala (optional)
• ?? cup desiccated coconut (for rolling)
• 1 tablespoon sliced almonds (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Desiccated Coconut Varieties

You’ll find two main types of desiccated coconut: fine and coarse. I prefer using fine desiccated coconut for a smoother ladoo texture. However, coarse works just fine too – it just gives a slightly more textured bite.

Rose Syrup & Rose Water – Understanding the Flavors

Rose syrup (like Roohafza) adds a lovely sweetness and vibrant color. Rose water enhances the floral aroma. Don’t skip either! They really make the ladoos special. You can adjust the amount of rose syrup to your liking – more for a stronger rose flavor, less for a more subtle hint.

Ghee: The Importance of Quality

Ghee is clarified butter and adds a richness and beautiful aroma. Using good quality ghee really makes a difference. If you don’t have ghee, you can use melted butter, but the flavor won’t be quite the same.

Milk Masala – A Regional Touch

Milk masala is a blend of spices often used in Indian sweets. It’s optional, but it adds a lovely warmth and complexity. My grandmother always added it, so it feels like a little piece of her in every bite!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, take a non-stick pan and dry roast the 3 cups of desiccated coconut on medium heat for about 2 minutes. Keep stirring constantly to prevent burning! You want it lightly golden and fragrant.
2. Now, add the rose water and rose syrup to the roasted coconut. Give it a good mix, making sure everything is well combined.
3. Pour in the entire tin of sweetened condensed milk. Cook for another 2 minutes, stirring continuously, until the mixture starts to thicken. It should come together and start pulling away from the sides of the pan.
4. Stir in the ghee and milk masala (if using). Remove the pan from the heat and let the mixture cool down slightly – just enough to handle comfortably.
5. Grease your palms with a little ghee. This is key to prevent the mixture from sticking. Take a small portion (I use a cookie scoop or a tablespoon) and roll it into a 1-inch ball.
6. Roll each ladoo in the reserved desiccated coconut, coating it evenly. Then, gently press an almond slice on top for a beautiful garnish.
7. Serve immediately, or refrigerate in an airtight container for later. They actually taste even better after a little chill time!

Expert Tips

• Don’t overcook the coconut! Burnt coconut will ruin the flavor.
• Greasing your palms is non-negotiable. Trust me on this one!
• If the mixture is too sticky, add a tablespoon more of desiccated coconut.
• If it’s too dry, add a teaspoon of condensed milk.

Variations

Want to switch things up? Here are a few ideas:

Vegan Coconut Rose Ladoo

My friend, Priya, is vegan, and she loves these! Simply substitute the ghee with coconut oil and use a plant-based condensed milk.

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Adjusting the Sweetness Level

If you prefer a less sweet ladoo, reduce the amount of condensed milk slightly. You can also add a pinch of cardamom powder to balance the sweetness.

Festival Adaptations (Holi, Diwali, etc.)

For Diwali, I sometimes add a tiny pinch of saffron to the mixture for a beautiful golden hue. During Holi, I’ll use edible rose petals for garnish – so festive!

Serving Suggestions

These ladoos are perfect on their own, but they also pair beautifully with a glass of cold milk or a warm cup of masala chai. They’re a delightful treat to share with family and friends.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They tend to dry out a bit after a few days, so I recommend enjoying them sooner rather than later!

FAQs

Let’s answer some common questions:

What is the best type of desiccated coconut to use for ladoos?

Fine desiccated coconut is ideal for a smoother texture, but coarse works too!

Can I make these ladoos ahead of time?

Yes, you can! They’ll keep well in the refrigerator for up to a week.

How can I adjust the rose flavor intensity?

Adjust the amount of rose syrup and rose water to your liking. Start with the amounts listed and add more to taste.

What can I substitute for ghee in this recipe?

Coconut oil is a great vegan substitute for ghee. Melted butter can also be used, but the flavor will be different.

Why are my ladoos crumbling?

This usually happens if the mixture is too dry. Add a teaspoon of condensed milk at a time until it comes together.

Enjoy making these delicious Coconut Rose Ladoos! I hope they bring a little sweetness to your day. Let me know in the comments how they turn out for you!