Last Updated on 4 months by Neha Deshmukh

Saffron-Rose Coconut Ladoo Recipe – Easy Indian Sweet Treats

Introduction

Oh, ladoos! These little balls of happiness are just the best, aren’t they? They’re a staple in Indian celebrations, and honestly, in my house, any day is a good day for a ladoo. I first made these Saffron-Rose Coconut Ladoos for Diwali a few years ago, and they were an instant hit. The delicate floral aroma, combined with the rich coconut and a hint of saffron… it’s a flavor combination that’s hard to resist. And the best part? They’re surprisingly easy to make! Let’s get started, shall we?

Why You’ll Love This Recipe

These Saffron-Rose Coconut Ladoos are perfect because they’re:

• Easy: Minimal ingredients and a straightforward process.
• Flavorful: The saffron and rose create a truly special taste.
• Festive: Ideal for celebrations like Diwali, Holi, or any special occasion.
• Customizable: Easily adaptable to suit your preferences (more on that later!).
• Quick: Ready in under 20 minutes!

Ingredients

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

• 1 tablespoon ghee
• 2.5 cups desiccated coconut powder (approx. 250g)
• 5 tablespoons desiccated coconut powder (for rolling) (approx. 50g)
• 1.5 cups sweetened condensed milk (approx. 360ml)
• 1 teaspoon cardamom powder
• 10 saffron strands
• 1 tablespoon rose syrup
• 0.5 teaspoon rose water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Desiccated Coconut: Types and Quality

Using good quality desiccated coconut is key. You’ll find both fine and coarse varieties. I prefer fine for a smoother ladoo, but coarse works too – it just gives a slightly more textured bite.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee is essential in Indian sweets. It adds a beautiful nutty flavor and richness that butter just can’t replicate. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed. You can find it at most Indian grocery stores, or even make your own!

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron is precious! A little goes a long way. Look for vibrant red strands – that’s where the color and flavor are. To get the most out of your saffron, “bloom” it by soaking it in 1-2 tablespoons of warm milk for about 15-20 minutes before adding it to the mixture. This releases its beautiful color and aroma.

Rose Syrup & Rose Water: Regional Variations & Substitutions

Rose syrup and rose water add that signature floral note. You can find these at Indian grocery stores or online. If you can’t find rose syrup, you can use a little extra rose water and a touch of sugar.

Sweetened Condensed Milk: Brand Recommendations

Any good quality sweetened condensed milk will work. I usually use Amul or Nestle, but feel free to use your favorite brand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a heavy-bottomed pan over low heat.
2. Add the 2.5 cups of desiccated coconut powder and roast it for about 5 minutes, stirring constantly. You want it to be lightly golden and fragrant – be careful not to burn it!
3. Pour in the sweetened condensed milk and mix well until the coconut is fully coated.
4. Stir in the cardamom powder. Now, keep stirring! This is where your arm gets a little workout.
5. Continue to cook the mixture for about 5-7 minutes, stirring constantly, until it thickens and starts to leave the sides of the pan. It should come together into a slightly sticky mass.
6. Divide the mixture into three equal portions.
7. For the Saffron Ladoo: Mix the bloomed saffron (with the milk it soaked in) into one portion. Cook for another minute, stirring constantly. Let it cool slightly, then shape into balls.
8. For the Rose Ladoo: Add the rose syrup and rose water to the second portion. Cook for a minute, stirring well. Let it cool, then shape into balls.
9. For the Cardamom Ladoo: Leave the third portion as is. Let it cool completely, then shape into balls.
10. Roll each ladoo in the remaining 5 tablespoons of desiccated coconut powder to coat.
11. Serve at room temperature or chilled.

Expert Tips

Here are a few things I’ve learned over the years to make these ladoos perfect every time.

Achieving the Perfect Ladoo Texture

The key is to cook the mixture until it’s just right. It should be thick enough to hold its shape, but not so dry that it crumbles.

Troubleshooting: If the Mixture is Too Dry or Too Wet

• Too Dry: Add a teaspoon of milk or rose water at a time until it comes together.
• Too Wet: Cook for a few more minutes, stirring constantly, until it thickens.

Tips for Shaping Uniform Ladoos

Wet your hands slightly with water or ghee to prevent the mixture from sticking. Use a small spoon or your thumb to create an indentation in the center of each ladoo.

Variations

Want to get creative? Here are a few ideas:

Vegan Coconut Ladoo

Substitute the ghee with coconut oil and use a vegan condensed milk alternative.

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your rose syrup doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment: Increasing Cardamom Flavor

If you really love cardamom, feel free to add a little more – up to 1.5 teaspoons. A pinch of nutmeg also works beautifully.

Festival Adaptations: Diwali, Holi, and Special Occasions

For Diwali, I like to add a few chopped nuts like pistachios or almonds to the mixture. For Holi, you can use natural food coloring to make the ladoos vibrant and festive!

Serving Suggestions

These ladoos are delicious on their own with a cup of chai. They also make a lovely addition to a dessert platter. My kids love them as a little treat after school.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

What is the shelf life of these ladoos?

They’re best enjoyed within 5 days at room temperature, but can last up to a week in the fridge.

Can I make these ladoos ahead of time?

Absolutely! They actually taste even better after a day or two, as the flavors meld together.

Can I use coconut flakes instead of desiccated coconut powder?

You can, but the texture will be different. Flakes will give a more noticeable coconutty chew. I recommend pulsing them in a food processor to get a finer consistency.

How do I prevent the ladoos from becoming sticky?

Make sure the mixture is cooked properly and cooled completely before shaping. Storing them in an airtight container is also key.

What is the best way to store saffron to maintain its flavor and color?

Store saffron in an airtight container in a cool, dark, and dry place. It’s best to use it within a year for optimal flavor and color.