I discovered this softly floral and melt-in-the-mouth sweet treat — the Rose Coconut Laddu — and felt inspired to dive into it. It’s a modern twist on the classic Indian laddu, combining desiccated coconut with sweetened condensed milk, rose syrup, cardamom and optional nuts for a celebratory dessert that feels both comforting and special.
Why You’ll Love This Recipe
I love how this recipe comes together in just about 20 minutes. The texture is reliably soft and chewy, and the floral rose flavour elevates the familiar coconut laddus into something a little more festive. It’s naturally gluten-free and requires only simple ingredients, which makes it a breeze to pull off even if I’m pressed for time. I also appreciate how easily I can tweak it — add nuts, skip the colouring, or even swap in vegan condensed milk if I’m catering to a plant-based crowd.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups desiccated coconut (plus extra for rolling)
1 cup sweetened condensed milk
1 tablespoon rose syrup
¼ teaspoon cardamom powder
1 tablespoon chopped almonds or pistachios (optional)
A few drops of pink food colouring (optional)
Directions
(Optional but recommended) In a non-stick pan over low heat, gently dry-roast the desiccated coconut for 2–3 minutes. Stir constantly and don’t let it brown—just warm it through until fragrant.
Add the sweetened condensed milk directly to the pan with the coconut and stir well. Cook the mixture on low heat for about 4–5 minutes. You’ll notice it start to thicken and come together. It should resemble a sticky dough.
Turn off the heat. Add in the rose syrup, cardamom powder, and chopped nuts if using. If you’d like your laddu to have a light pink hue, mix in a drop or two of pink food colouring now. Stir until the colour is evenly distributed.
Allow the mixture to cool for about 10 minutes so it’s easier to handle. You don’t want it to be too hot when shaping.
Grease your palms with a tiny bit of oil or ghee, then pinch off portions of the mixture and roll into small balls. Roll each laddu in the extra desiccated coconut to coat the outside for a snowy finish.
Place the prepared laddus on a tray lined with parchment paper and let them set for at least 15 minutes. Then they are ready to serve.
Servings and Timing
Yield: 12 laddus
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
(If you want to make more or fewer laddus, you can scale the ingredients accordingly.)
Storage/Reheating
I store these laddu in an airtight container. At room temperature they keep for up to 4 days; if refrigerated, they stay good for about a week. Bring them to room temperature before serving if you refrigerated them, to preserve that soft, chewy texture.
FAQs
How can I make this recipe vegan?
Yes — you can switch the sweetened condensed milk for a vegan version made from coconut milk and sugar, or use a store-bought vegan condensed milk substitute. The flavour and texture may differ slightly, but the laddus will still turn out delicious.
Can I use fresh coconut instead of desiccated?
You can, but you’ll need to cook the mixture longer to remove moisture. The texture will be softer and slightly different than with desiccated coconut, which gives a firmer hold.
What if I don’t have rose syrup?
You could use rose water, but you may want to reduce the condensed milk slightly and add a natural pink hue (like beetroot powder) if you still want the colour. Rose syrup adds both flavour and colour, so the result may be lighter in pink and slightly less sweet without it.
How can I make them firmer so they hold shape better?
One option is to chill the rolled laddus in the fridge for 30–60 minutes before serving. Also, ensure the mixture cools slightly before shaping so it binds better when you roll it into balls.
Can I add a filling inside each laddu?
Absolutely. You could press a roasted cashew, a piece of dried cranberry, or a small nut inside each laddu before rolling. It adds a fun surprise and extra texture.
Conclusion
Making these Rose Coconut Laddus has become one of my favourite quick festive treats. They’re wonderfully floral, softly textured, and look charming on any dessert platter. Whether I’m preparing for a celebration or just indulging a craving for something special, this recipe delivers joy and flavour in just a few simple steps.
Soft, melt‑in‑the‑mouth rose‑scented coconut laddus made with desiccated coconut, sweetened condensed milk (or vegan substitute), rose syrup and cardamom—a quick festive treat.
Ingredients
2 cups desiccated coconut (plus extra for rolling)
1 cup sweetened condensed milk (or vegan condensed milk)
1 tablespoon rose syrup
¼ teaspoon cardamom powder
1 tablespoon chopped almonds or pistachios (optional)
A few drops pink food colouring (optional)
Instructions
In a non‑stick pan over low heat, gently dry‑roast the desiccated coconut for 2–3 minutes (just until fragrant, not browned).
Add the sweetened condensed milk and stir over low heat for about 4–5 minutes until the mixture thickens into a sticky dough.
Turn off the heat. Stir in the rose syrup, cardamom powder, and chopped nuts (if using). Add pink food colouring if desired and mix until evenly coloured.
Allow the mixture to cool for about 10 minutes so it’s easier to handle.
Grease your palms lightly with oil or ghee, then pinch off portions of the mixture and roll into balls (laddus). Roll each laddu in extra desiccated coconut to coat the outside.
Place the laddus on a tray lined with parchment and let them set for at least 15 minutes before serving.
Notes
You can make this vegan by using a dairy‑free condensed milk and coconut oil instead of ghee. :contentReference[oaicite:0]{index=0}
If you don’t have rose syrup, you can use rose water and a drop of pink food colouring instead. :contentReference[oaicite:1]{index=1}
Using desiccated coconut rather than fresh helps ensure the laddus hold shape and have a firmer texture. :contentReference[oaicite:2]{index=2}
They keep well in an airtight container at room temperature for up to 4‑5 days; refrigerate for longer storage. :contentReference[oaicite:3]{index=3}
To add variation, you could press a roasted cashew or piece of dried fruit in the center of each laddu before rolling. (personal tip)
