Rose Coconut Laddoo

This recipe is one of the easiest Mithai's to make with maximum compliments. I have made the plain version of this for years, this year it got amped up for Diwali as a Rose flavoured laddoo. 

You can also put half a teaspoon of Gulkand (without syrup as much as possible) in the centre before rolling if you like Gulkand. I use coconut powder for these which is finely grated desiccated coconut. Its is available at grocers very easily.

So here is the Rose Coconut Laddoo! 

Ingredients:

1 lb (500 grams) Coconut powder/ Desiccated Coconut

1 can (400 grams) of Sweetened Condensed milk

1/2 teaspoon pink colour 

1 teaspoon Rose essence 

Separate about 2 table spoons of coconut powder aside for garnish. Mix the four ingredients. When thoroughly mixed form into laddoos. Taste the mixture to make sure the Rose flavour comes through before you start making laddoos. To make exactly the same size laddoos, you can use a ice cream scoop, a kitchen weighing scale or eyeball it like I do. I pick up a fistful of the mixture and wrap my fingers around it. It fits in my fist and does not bulge out on the sides. Repeat for the rest. When finished roll the laddoos in the coconut powder to coat and serve. Makes about 20 large laddoos or 30 medium ones (the ones in the pic).

If making barfi, spread on a plate or cookie sheet to make barfi. Sprinkle the coconut on top and press slightly. You can also use silver vark (edible silver sheets) on top. Cut into diamonds and serve.