Quick and Easy Rose-Coconut Laddoo (With Khoya)

Love coconut? Need a quick recipe for a sweet dish that does not require any planning ahead, requires minimal ingredients, takes very little effort, but tastes amazing? Looking for a beginner’s recipe that is not intimidating and is easy to make? I have just the recipe for you – Rose and Coconut Laddoos! πŸ˜€


Incredibly soft and fudgey, the rose absolutely sings in this one! If you’re a coconut lover, you will really appreciate this dish. If you’re not so crazy about coconut, maybe this dish could change your mind. The combination of the subtle taste of coconut along with the fragrant, fresh taste of rose syrup elevates this dish to another level. You could use desiccated coconut available in shops. There is no need to grate fresh coconut for this one. This freezes well, and keeps for upto 10 days in the refrigerator.


This is also super versatile, in the sense that you could pair the base flavour of coconut with anything you like, apart from rose. Some suggestions are saffron, pistachios, honey, frozen berries, etc. It would work just as well, and taste just as amazing πŸ™‚ This sweet is made with Khoya, or evaporated milk solids, as base. If you do not have Khoya at hand, feel free to use condensed milk, milk powder (if you use this, you need to add milk to combine the milk powder and coconut), or evaporated milk in its place. The colour of the laddoos are determined by the colour of the Khoya/evaporated milk. My khoya was somewhat sandalwood coloured, so my laddoos aren’t very pink. If your khoya is lighter, then you will get lovely, pale pink laddoos after adding rose syrup πŸ™‚


  • Desiccated coconut – 3/4 cup
  • Khoya (evaporated milk solids) – 1/2 cup
  • Ghee / Clarified butter – 2 tbsp
  • Rose syrup – 2 to 3 tbsp (depending on how strong or lightly pronounced you want the rose flavour to be), I used Rooh Afza brand.
  • Sugar – 1/2 cup


Heat ghee in kadai. Add the khoya to this.

Cook for a minute till the khoya melts. Add sugar. You will see the khoya get a little runny due to the sugar melting. Stir well to mix.

Now add the desiccated coconut. Mix well to incorporate.


Keep mixing well until the coconut has absorbed most of the moisture and mixture gets slightly thicker. Add the rose syrup. Β Stir well, the mixture will take on a pinkish hue.

Stir well for another 30-40 seconds. Switch off stove.


After 5 minutes, you will be able to roll these into balls using your palm. Roll them in a plate of desiccated coconut, to garnish.

Allow to cool fully. If laddus are too soft, transfer them in an airtight container to the refrigerator. It will set in 10-15 minutes.



  • Keep on medium flame throughout, so that none of the ingredients get burnt.
  • Better to refrigerate these laddus, as coconut tends to spoil soon.
  • If using fresh grated coconut, dry roast the coconut first until all moisture is evaporated. Then follow the recipe.
  • If using sweetened condensed milk or sweetened evaporated milk, do not add sugar separately. Else it will turn your dish excessively sweet.
  • After rolling in coconut, feel free to garnish the laddus with almonds or pistachios or any nut of your choice. Adds another flavour and textural dimension to the dish.

Enjoy ! Do try this and let us know your comments! πŸ™‚






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