Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rose ladoos with gulkand stuffing. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Rose Ladoos with Gulkand Stuffing #bcam #Deepawali. Put coconut and cream first and mix well.. This recipe Gulkand Filled Rose Ladoo is super easy to make, and in minutes, yummy ladoos are ready to be devoured. Make sure the paneer feels moist and grainy when rubbed in between the fingers, and not sticky.
Rose Ladoos with Gulkand Stuffing is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Rose Ladoos with Gulkand Stuffing is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have rose ladoos with gulkand stuffing using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rose Ladoos with Gulkand Stuffing:
- Prepare 2 cups + 1/2 cup dessicated coconut + for rolling
- Take 1/2 cup Roohafza
- Get 2 tbsp cream
- Make ready 4 tbsp milk powder
- Get 2 tbsp gulkand
- Prepare As needed Finely chopped almonds and cashew
Grease your hands with some ghee; take small portion out of the above mixture and roll it in between your palms to make roundels or balls or what we call laddu. Spread some coconut and rose petals onto a tray. I tweaked the recipe of Kopra Ladoo and turned them more indulgent and festive by filling them with some homemade ricotta that was flavoured with couple of tablespoons of gulkand/rose petal jam. Ricotta can be easily made at home by curdling equal amounts of full cream milk and cream.
Steps to make Rose Ladoos with Gulkand Stuffing:
- Heat a kadai. Put coconut and cream first and mix well. Stir for 2-3 mins.
- Now add Roohafza, combine with coconut mixture. Combine well.
- Lastly add milk powder. Combine it well.All the moisture will be absorbed by milk powder, and will give creamy texture to the ladoos.
- Keep stirring for 2- 3 mins.It will be thick now. Switch of the gas and let it cool a bit.
- In a bowl take gulkand and add chopped nuts and mix well. Take small part of coconut mixture and flatten it slightly and stuff the gulkand mixture and cover it properly and make ladoos.
- Roll into ladoos and again roll in dessicated coconut.Your yummy ladoos are ready.
I tweaked the recipe of Kopra Ladoo and turned them more indulgent and festive by filling them with some homemade ricotta that was flavoured with couple of tablespoons of gulkand/rose petal jam. Ricotta can be easily made at home by curdling equal amounts of full cream milk and cream. In a bowl take gulkand (rose jam), crushed mixed nuts, fennel powder, cardamom powder and mix well. Then make small balls of the stuffing (smaller then the cashew dough balls). Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
So that’s going to wrap it up with this special food rose ladoos with gulkand stuffing recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
