Rose Coconut Bites
by Hetal Kamdar
Ingredients
- 1.5 cups Desiccated/dry coconut
- 1 tsp Ghee
- ½ tsp Cardamom powder/Elaichi Powder
- 1 small tin of sweetened condensed milk appx 200 grams/ Milkmaid
- 2 tsp rose syrup, Kalverts or Roohafza
- ⅓ cup Desiccated coconut for rolling
- a handful of Chopped roasted almonds
Step 1 of 8
Heat 1 tsp ghee in a Kadai. Add 1.5 cups desiccated coconut.
Step 2 of 8
Roast the coconut on a low flame for just 30 seconds. Now add ¾ cup sweetened condensed milk and ½ tsp cardamom powder.
Step 3 of 8
Stir very well and cook this mixture on a low flame. Add rose syrup at this stage and stir well till the syrup has combined well.
Step 4 of 8
If you see that the mixture has begun to thicken, then keep stirring regularly.
Step 5 of 8
Turn off the flame once the mixture begins to leave the sides of the pan.
Step 6 of 8
Pour the ladoo mixture in another bowl or pan and allow it to cool.
Step 7 of 8
After the mixture has cooled completely, make balls from the mixture and roll it in desiccated coconut and garnish with chopped roasted almonds.
Step 8 of 8
Place them in small muffin liners and serve it fresh. You can refrigerate it for 2-3 days in an air-tight container.
Loved this recipe?
Get the full recipe with tips and notes