Rose Coconut Fudge/ Gulab Nariyal Ladoo
I absolutely adore coconut. Anything and everything with Coconut just takes me on a culinary pleasure.
The nutty flavor is sooo sooo intoxicating and inviting. Being born and brought up in Northern part of India where coconut is almost limited to drinking as coconut water or Naariyal paani, loving coconut is just so bizarre;)
But Yes I love making dishes with coconut, either the fresh one or the easily available dried one. (I can eat the whole bowl of coconut chutney in one go, Please don’t laugh;))
And this one dish Coconut Ladoos are always there on my menu for almost all the festivals. You can blame it on my love for coconut or the super duper simple, quick and easy recipe for making these ladoos.
This is unquestionably the simplest recipe and a breeze to make yet the taste is so heavenly. However, this time instead of going the traditional plain way I have added Rose flavor to it and was blown by the delicious outcome.
The flavours of Rose and Coconut are like a match made in the heaven!!! The nutty flavor of coconut is greatly enhanced and balanced by the rose. And my my look at that beautiful rosy color!! Do I need to say anything else?
Instead of me let these beautiful pictures talk to you.
I am falling in love with these beauties again and again.
Come on what are you waiting for. This is a must must try because-
*Super easy and quick to make.
*Start to finish in just minutes.
*Make ahead dessertINGREDIENTS:
Dessicated Coconut- 400 grams+ extra for rolling, about 1/2 cup
Condensed Milk- 400 grams (One can)
Red food color- 1/4th teaspoon
Green Cardamom powder- 1 teaspoon
Rose water- 4 teaspoon
Rooh Afza/ Rose syrup- 4 teaspoon
Pista slivers for Garnishing DIRECTIONS:
Heat a thick bottom pan on medium heat.
Add dessicated coconut. And slow roast it for a minute on medium low heat just to warm up the coconut
Add condensed milk to the pan along with cardamom powder, rose water and red color.
Stir continuously and quickly mix till the whole mixture form a big lump and leaves the side of the pan.
The longer the condensed milk cooks, the harder your ladoos will be. It will take just 1-2 minutes to mix it all up and remove it from the heat.
Put the mixture into another bowl and let it cool for about 5-7 minutes.
To assemble the ladoos, take a heaped tbsp of the fudge mix in your clean hands.
Shape it into a round and bring up the edges to make a perfect round, well as perfect as you can get.
Roll the fudge in the extra desiccated coconut and repeat the procedure for the rest of the mix.
Your Coconut fudge or Nariyal ke ladoo are ready to be devoured!!!
Looks decadent, isn't it?
where our theme is Ugadi special dishes.
Here are few more scrumptious shares from my blogger friends: