Saturday, February 09, 2019

Gulkand Coconut Ladoos - Quick bites made with Coconut,Condensed milk and Gulkand/Rose petal jam

Hello dearies, long time no see! yeah, i took relaxed break from my blogging, but i was active in insta and FB. More on insta actually. I read somewhere in FB that goes 
"I have decided to start my 2019 from February 1st, January is my trial month!"
With regard to blogging, i followed the above quote. Anyways, can't keep the place silent too long, isn't?  Thank you for all those who visited, even though there was not much happening in this space. Now, let us go today's recipe.
With Valentine's day around the corner, i thought why not posts some simple dishes that can be made in a jiffy to impress your loved ones. This coconut ladoos, flavored with gulkand and roohafza syrup is a hit amongst my friends. I made around 2-3 dozen of this and the Mango Ladoos for Diwali. The mango ladoos were quite famous with kids and the gulkand with the adults. 
I made these again for our Christmas get together along with the fruit cake. These Gulkand ladoos are quite a treat for ourselves and a great edible gift. If you are someone like me, who always feel that edible gifts hold that personal touch, then this ladoo should definitely be in your list. It hardly takes anytime, quick to make, a treat to look and as well as taste. Do try and let me know how you liked it.

Ingredients
2 cups dessicated coconut + 2 tbsp for rolling the ladoos
1 tin condensed milk
3 tbsp gulkand/Rose petal jam
1-2 tsp roofafza syrup
2-3 pod of cardaom, crushed 

Method
  • Heat a wide pan, measure 1 tbsp ghee, add the coconut to it and roast until the raw smell dissappears. You dont have to roast it until golden brown. Toast it for 2-3 minutes in a medium flame.
  • To this now condensed milk and pounded cardamom. Keep the flame medium and stir the mixture frequently.
  • Once the mixture comes together as a mass, add gulkand and roohafza syrup and stir well. Take it off the stove and let it cool. Once it comes down and is warm to touch, divide the mixture into small balls and roll it in your palms. 
  • Roll the ladoos, on dessicated coconut and set aside. Rolling in dessicated coconut is optional, but gives a nice look to the ladoos.
  • Store them in an air-tight box in the refrigerator, i didnt want to keep them outside as it is made of coconut.

3 comments:

  1. Mouthwatering and drooling.. looks simple recipe with less ingredients.

    ReplyDelete
  2. Priya, these ladoos look scrumptious, all the nice things in there. Perfect for any occasion.

    ReplyDelete
  3. The ladies look so good and with all my favourite ingridients, I am tempted to make these soon.
    Wonderful share.

    ReplyDelete

Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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