3 Ingredient Instant Rose Coconut Ladoo

Rose coconut ladoo uses the classic combination of rose and coconut for a rich treat. It is gluten-free and vegetarian. Ready in 5 minutes!

Is one of the easiest Indian sweet recipes! While some traditional Indian sweet recipes may seem daunting, this is one that anyone can easily make.  It was one of the first dessert recipes I made as a kid because it was so easy.

These stunning ladoos are great to make during the festive season and add to your Diwali recipe rotation.

You can make so many varieties such as Chocolate Coconut Ladoo, Vanilla Coconut Ladoo, Strawberry Coconut Ladoo, Cardamom Coconut Ladoo, or just plain coconut ones.

While these ladoos can be made in various ways, this recipe uses dry coconut mixed with sweetened condensed milk.  The coconut ladoo mixture is then rolled into small balls and rolled in dry coconut powder.

Why you’ll love this recipe

Rich, scrumptious treat: Coconut and rose are a flavor match made in heaven!

No cook: Just measure and mix the ingredients.

Quick: Ready in a few minutes.

Make ahead: Stores well in an airtight container so you can make ahead for a party or for giving as a Diwali sweet.

Ingredient notes

Just three ingredients are needed:

Desiccated coconut: I use medium-fine desiccated coconut.  I would avoid fine coconut powder.

Condensed milk: Sweetened condensed milk is used for rose coconut ladoos.  Since it is sweetened, no additional regular sugar is needed.

Rose water: I used Nielsen Masey’s brand of rose water.  It is very strong.  Dependent on the brand you use, you may need to adjust.  Start with a small quantity and move your way up.  Rose is a very strong taste and if you add too much it may taste like soap!

Rose petals (optional):  For garnish.

Cardamom powder (optional):  Rose and cardamom pair well together, so you can optionally add them in.

Food color (optional): If you want to make pink rose coconut ladoos.  In the US, McCormick sells a natural food color powder.  As you’ll notice, I chose to just garnish with rose petals and I thought they looked pretty.

For a new twist to this instant coconut ladoo recipe, dip the ladoos in chocolate to make coconut truffles

Step-by-step instructions

Measure out the ingredients into a bowl.  Image 1

Mix well to combine. Image 2

Roll round ladoo shapes with your hands into a smooth ball.  If it feels like a sticky mix to you, you can optionally put a little ghee or coconut oil on the palm of your hands first to reduce stickiness. Image 3

Roll the sweet ball of rose ladoos in some desiccated coconut powder. Image 4

Optionally garnish with rose petals. Your rose coconut laddu is ready.   Image 5

Pro Tips

Place the ladoos on parchment paper and place them in the fridge to help them set quicker.

If you put too much desiccated coconut, you will get a dry ladoo.  This results in a choking-type feeling when eating them.  So, adjust to your liking but be careful not to add too much coconut.

Making it vegan

To make vegan coconut ladoos, just replace the condensed milk with dairy-free condensed milk.  I recommend oat condensed milk.

Variations

You can get the rose flavor in several ways including rose essence, rooh afza syrup, rose syrup, or even rose milk.

Can I use fresh coconut?

Yes, you can use fresh coconut to make coconut ladoos.  The fresh coconut should be grated.  You would then dry roast the grated coconut to reduce the amount of moisture. It should only take a few minutes and you will notice a nice aroma once lightly toasted.