Coconut and rose ladoos with raspberry centres

Coconut and rose ladoos with raspberry centres

5 mins Prep · 15 mins Cook

Make way for a dessert with a fruity surprise at the centre with this twist on the traditional ladoo

Created by Spinneys
Prep time 5 minutes
Cook time 15 minutes
Serves 10-15 ladoos
Cuisine Indian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 158
Fat 7.4g
Protein 3.2g
Carbs 21.3g
Sugars 18.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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


Add the desiccated coconut (saving some for rolling) 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.


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.


Roll the ladoos in the desiccated coconut.


Store for up to a month in the refrigerator.