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.
Check out the video on how to make Gulkand Ladoos
Check out the video on how to make Gulkand Ladoos
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.
Mouthwatering and drooling.. looks simple recipe with less ingredients.
Priya, these ladoos look scrumptious, all the nice things in there. Perfect for any occasion.
The ladies look so good and with all my favourite ingridients, I am tempted to make these soon.
Wonderful share.
I love making these condensed milk laddoos as its so easy. Adding gulkand is a lovely idea. Will keep that in mind when I make coconut laddoos again.
just few ingredients and a delicious ladoo is ready in jiffy… always love this type of quick recipes
I can tell you honestly that these will have to be hidden as I will want to eat everyone of them and not share! I cant wait to try them!
This is so fancy! I love everything coconut and don't think I'd be sharing these with anyone, at all!
I've never had ladoos before but I love the idea of cardamom and rose petal jam being used together. What a fancy treat!
My favorite kind of coconut laddoo. We make the same type of laddoo every diwali. Totally delicious!
I must say this is the first time I hear about ladoos but you got me interested. I mean flavors are amazing in these little bites. Cardamon is such an aromatic spice I love it.
Those gulkand coconut laddoo look amazing Priya. I have all the ingredients for the recipe, I might try them for Diwali 🙂