Coconut and Rose Ladoos with Raspberry Centres

These bite-sized, gluten-free sweet treats flavoured with delicate rose water and tropical coconut are easy to make. Get your kids to help with shaping the ladoos, too
Coconut and Rose Ladoos with Raspberry Centres
ITP Images
Coconut and Rose Ladoos with Raspberry Centres
March 03, 2020
Preparation Time 5 minutes
Cooking Time 15 minutes
Serves Makes: 10-15
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 tsp ghee
90g desiccated coconut, plus extra for rolling
375ml condensed milk
1 tsp rose water
10-15 fresh raspberries


  • 1

    Heat the ghee in a non-stick pan over a low heat.

  • 2

    Add the desiccated coconut and condensed milk and cook over a low heat until the mixture thickens and starts pulling away from the sides of the pan. Remove from the heat, stir in the rose water and transfer to a large bowl. Allow to cool completely.

  • 3

    Once cool, take spoonfuls of the mixture and flatten in the palm of your hand. Place a raspberry in the middle and close the mixture around it to form a ball.

  • 4

    Roll the ladoos in the desiccated coconut.

  • 5

    Store for up to a month in the refrigerator.


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