Coconut rose ladoos

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 10–12

Dietary
Vegetarian


By Saliha Mahmood-Ahmed
From Saturday Kitchen

Ingredients

For the coconut rose ladoos

  • 150g/5½oz desiccated coconut
  • 260g/9oz condensed milk
  • 1 tsp butter
  • 2 tbsp Turkish rose petal jam (or a few drops of rose extract)
  • ¼ tsp ground cardamom
  • drop pink food colouring

For the decorations

  • 2 tbsp freeze-dried strawberry or raspberry powder
  • 2 tbsp desiccated coconut
  • 2 tbsp toasted pistachios, chopped
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top