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Rose Coconut Fudge/ Gulab Nariyal Ladoo
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. Yields: 21 ladoos
1 cup= 250ml INGREDIENTS:
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!!!
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