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 | |
Ingredients
Cooking Instructions
Download PDF1
Heat the ghee in a non-stick pan over a low heat.
2
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.
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.
