Creamy coconut milk ladoos with a silky center rolled in toasted coconut and made two ways! The rose-coconut ladoo is made with rose syrup and has the most aromatic, heavenly presence. The saffron-coconut ladoo boasts a vibrant hue of yellow and mellow flavors. Perfect for festivals or just to sweeten your palette these little beauties take just about 15 minutes!
These ladoos can be made in two different ways – 1) traditional recipe or 2) quick 15 minutes truffle style recipe.
Saffron Coconut Ladoo (traditional style)
Ingredients
Ladoo
- 2 cups coconut, desiccated or fresh
- 1 cup milk
- 3/4 cups condensed milk
- 10-12 saffron strands, soaked in warm milk
- 1/2 tsp cardamom powder
- 2 tsp ghee
Garnish
- 2 tbsp desiccated coconut
- few saffron strands, soaked in warm milk
Directions
- Heat ghee in the pan, add coconut and let it roast for few minutes. Don’t let it turn brown.
- Now, add milk and condensed milk. Stir well and cook this mixture on low flame.
- When you see the mixture has begun to thicken, add cardamom and soaked saffron. Then keep on stirring.
- When the mixture begins to leave the sides of the pan and you start seeing some coconut fat and ladoo mixture coming together, switch off the flame. Don’t over roast the mixture, otherwise it will turn too dry for making ladoos.
- Empty the mixture on a plate and let it cool a little . Then you can start making ladoos.
- Take a small amount of mixture in your palm and roll them in small to medium balls.
- After all the ladoos are made, roll them in desiccated coconut evenly.
- Place them in muffin liners .Garnish with a saffron dot on top. Ladoos are ready to serve. Enjoy!!.
Recipe Notes:
- Ladoos will stay good for 3-4 days in the refrigerator.
- You can also make rose ladoos with the same procedure. In step 3, instead of adding saffron, just add 2 tsp rose syrup (Roohafza) or rose essence/rose water and few drops of red food color.
Rose Coconut Ladoo (quick truffle style)
Ingredients
Ladoo
- 1 1/2 cups coconut, desiccated or fresh
- 1/2 cup condensed milk
- 2 tsp rose syrup (Roohafza) or rose essence/rose water and few drops of red food color
- 1/2 tsp cardamom powder
- 1 tsp ghee
Garnish
- 2 tbsp desiccated coconut
Directions
- Heat ghee in the pan, add coconut and let it roast for few minutes. Don’t let it turn brown.
- Add condensed milk and cook the mixture for another few minutes till it starts coming together and starts leaving the sides of the pan. When it is done, switch off the flame. Don’t over roast the mixture, otherwise it will turn too dry for making ladoos.
- Take it out in a bowl . Add cardamom powder.
- Now, add rose syrup . If you are adding rose syrup then no need to add red color. It will automatically make the mixture pink. But, if you are adding rose water/rose essence, then you have to add few drops of red color to make it pink.
- Empty the mixture on a plate and let it cool a little . Then you can start making ladoos.
- Take a small amount of mixture in your palm and roll them in small to medium balls.
- After all the ladoos are made, roll them in desiccated coconut evenly.
- Place them in muffin liners. Garnish with rose petals, if you want. Ladoos are ready to serve. Enjoy!!.
Recipe Notes:
- Ladoos will stay good for 3-4 days in the refrigerator.
- You can also make saffron ladoos with the same procedure. In step 4, instead of adding rose syrup, just add 10-12 strands of saffron soaked in 1 tsp milk.
Such lovely and decadent coconut ladoos! I really can’t take my eyes off them! 😋
Thank you so much 😀