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Rose coconut laddoos recipe

November 12, 2020

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1 cup Epigamia Coconut Milk Yogurt (Coconut Jaggery)

1 cup desiccated coconut

2 tbsp rose syrup

1 drop of pink food color (optional)

2-3 drops of Rose essence

4-5 drops of edible coconut oil, to grease palms when rolling ladoos

For Stuffing: 2-3 tbsp pistachios, coarsely ground

For Garnish: Chopped pistachios


1Mix 1 cup of desiccated coconut with 1 cup of milk and 1 cup of Epigamia Coconut Milk Yogurt (Coconut Jaggery) to a bowl. Mix well and leave aside for 15 mins.

2Then add rose essence, pink food colour (optional), and rose syrup to it.

3Mix until the colour is evenly distributed.

4Grease your palms with coconut oil and pinch out lemon-sized bits from the mixture and flatten them.

5Place ¼ tsp of chopped pistachios in the center and bring the edges together and roll to form a laddoo.

6Roll the laddoos into the leftover desiccated coconut.

7Garnish with chopped pistachios and serve.