Name: Rose Coconut Ladoo: A Delicate Indian Sweet Treat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup Coconut Flour; 1/2 cup Rose Petals (dried); 2 Tbsp Gram (roasted); 2 Tbsp Jaggery; 2 Tbsp Coconut Paste; 2 Tbsp Seed Paste (mixed); 2 Tbsp Coconut Milk (infused with saffron (optional))

Rose Coconut Ladoo: A Delicate Indian Sweet Treat

35 minutes

787 reads

4.80 from 5 votes

Asian Homestyle Cooking Indian

About Rose Coconut Ladoo: A Delicate Indian Sweet Treat

Indulge in the delicate aroma and exquisite taste of Rose Coconut Ladoo, a truly delightful Indian sweet. Perfect for celebrations or a moment of pure bliss, these melt-in-your-mouth treats are guaranteed to enchant your taste buds.

Fragrant dried rose petals, coconut flour, and a touch of jaggery create a subtle sweetness, while roasted gram adds a delightful crunch. The creamy coconut and seed paste binds everything together perfectly, forming these beautiful, bite-sized delights.

Easy to make with our step-by-step guide, this recipe promises an authentic and unforgettable taste of India's rich culinary heritage.

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Recipe Time & More

Prep15

Cook20

Total35

Calories46 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

Dry Ingredients

▢ 1/2 cup Coconut Flour
▢ 1/2 cup Rose Petals dried
▢ 2 Tbsp Gram roasted

Wet Ingredients

▢ 2 Tbsp Jaggery
▢ 2 Tbsp Coconut Paste
▢ 2 Tbsp Seed Paste mixed
▢ 2 Tbsp Coconut Milk infused with saffron (optional)

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Instructions

Roughly grind the dried rose petals. Combine the ground rose petals with the coconut flour in a bowl and set aside. This blend will coat the ladoo, giving them a beautiful rosy hue.
In a food processor or grinder, combine fresh coconut, pumpkin seeds, sesame seeds, and melon seeds. Process until a smooth paste forms.
Heat a pan over medium heat. Add the roasted gram and stir for about a minute until fragrant. This toasting enhances the nutty flavor of the gram.
Add the mixed seed paste, coconut paste, and jaggery to the pan. Stir continuously. The jaggery will melt and combine with the pastes, creating a sticky mixture.
If using, add the saffron-infused coconut milk to the pan. Continue stirring until the mixture thickens and starts to pull away from the sides of the pan. This indicates that the ladoo mixture is ready.
Remove the pan from the heat and let the mixture cool slightly until it's comfortable to handle. Roll small portions of the mixture into balls. Then, roll each ladoo in the reserved rose-coconut mixture to coat.
Serve these beautiful Rose Coconut Ladoo and enjoy!

Recipe Notes

Good To Know

For an extra floral aroma and subtle pink hue, gently warm the coconut milk with additional dried rose petals before straining and adding it to the laddoo mixture.
To achieve a more pronounced crunch, lightly toast the mixed seeds and roasted gram in a dry pan until fragrant before blending into a paste or adding to the mixture.
If serving at a festive occasion, roll the finished laddoos in a mixture of finely chopped pistachios and crushed rose petals for a vibrant, elegant presentation.

Expert Tips

For a smoother laddoo mixture, ensure your roasted gram and other nuts/seeds are finely ground. A food processor works best.
Don't overmix the laddoo mixture. Overmixing can make the laddoos dense. Combine until just incorporated.
If the mixture is too dry to form laddoos, add a tablespoon of warm milk or melted ghee at a time until you reach the desired consistency.

Storage Instructions

Store laddoos in an airtight container at room temperature for up to 3 days.
Refrigerate if you plan to keep them longer, as the coconut milk can cause spoilage in warm conditions.