Name: Rose Ladoo recipe by Dr.Shubhangi Kumbhar at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10
Ingredients: 1 Rose Petals; Dessicated coconut 1 1/2 cup; Condensed milk 1/2 cup; Cardamom powder 1 tsp; Milk 1/4 cup; Ghee 1/2 tbsp; Dry Fruits for stuffing (almonds, cashew nuts appro. 5); Tutti fruity 1 tbsp; Fennel Seeds 1 tsp; Red food color 1 pinch

Ingredients Serving: 10

1 Rose Petals
Dessicated coconut 1 1/2 cup
Condensed milk 1/2 cup
Cardamom powder 1 tsp
Milk 1/4 cup
Ghee 1/2 tbsp
Dry Fruits for stuffing (almonds, cashew nuts appro. 5)
Tutti fruity 1 tbsp
Fennel Seeds 1 tsp
Red food color 1 pinch

Instructions

In a pan add milk, condensed milk stir it on a low flame for 2 to 3 minutes, now add desiccated coconut and saute mixture on low flame.
Stir and saute for 3 to 4 minutes and add cardamom powder, red food colour and chopped rose petals.
When the mixture begins to leave the sides of the pan switch off the flame and remove the mixture of laddoo from pan and allow it to cool.
Meanwhile, into another bowl make a stuffing of dry fruits by adding ½ tbsp ghee, and roast all the dry fruits and remove the pan from flame and let it cool down. Place the roasted dry fruits into the grinder and make a coarse paste and make equal size small balls.
When Ladoo dough gets cool down, make equal balls and flatten it slightly and in the middle of flattened ball place dry fruit stuffing and pinch the edges and roll in between two palms and give it round shape by rolling, finally, roll the laddoos in desiccated coconut.
Delicious rose laddoo is ready to serve, it stays good for 5 to 6 days in the fridge.

Similar Recipes