Gulkand Coconut Ladoo | Rose Petals Jam & Coconut Laddu

Course Dessert

Cuisine Indian

Keyword 10 minute ladoo, coconut ladoos, Easy Dessert, easy ladoo recipe, Gulkand ladoos, Valentines day dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 234kcal

Heat a wide pan, measure 1 tablespoon ghee, add the coconut to it and roast until the raw smell disappears. You don't 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 desiccated coconut is optional, but gives a nice look to the ladoos.
Store them in an air-tight box in the refrigerator. I prefer to refrigerate them as it is made of coconut.

The number of servings mentioned above depends on the size of the ladoo. To the above measurements i made around 16-20 ladoos.