A gluten-free treat that’s perfect for any festive occasion and will satisfy any sweet tooth!
And when it comes to celebration, homemade ladoos make it to the top list. So, with Holi just a few days away, I am sharing with you all a perfect sweet dedicated to this festival- Gulkand Filled Rose Ladoo!! I have grown up eating a variety of ladoos where the main ingredient is lightly toasted, flavored, and mixed with sugar/jaggery to achieve the results. There are endless flavor combinations with which you can prepare ladoos. The whole process of making these rich, decadent ladoos is unbelievably smooth and straightforward. » Shortest Ingredient list – All you need is 8 simple ingredients to make these ladoos, and a lot of these ingredients are staples that you probably have in your pantry already. » Rich and creamy – This soft, melt-in-your-mouth, rich and creamy ladoos are sure to satisfy any sweet cravings. Make it for your next get-together, and these rich ladoos will impress your guests. » Portable – Gulkand filled rose ladoos makes a great on-the-go treat when you want something sweet to satisfy your sweet tooth. These festive ladoos make the perfect gift for any occasion. Prepare a big batch of these ladoos and share with your family, friends, and neighbors!
» Paneer – I have used homemade fresh and crumbly paneer to make this gulkand ladoos. » Condensed milk – to sweeten things up. The sticky and sweet taste of condensed milk really binds everything together. » Rooh Afza syrup – For rose flavor, I have jazzed up the recipe by adding 2 tablespoons of Roohafzha. Feel free to use few drops of pink food color + 2 teaspoons of rosewater as a substitute. » Milk Powder – It’s an essential ingredient as it soaks up all the moisture and binds all the ingredients. In addition to that, milk powder adds a rich, creamy taste to these Gulkand Filled Rose Ladoos. » Milk – optional, only needed to smoothen the ladoo dough. The combo of Paneer + condensed milk + milk powder is the building block for Gulkand filled Rose ladoos. » Garnishes – Gulkand (rose petal preserve), slivered almonds, and slivered pistachios.
Crumble paneer in a bowl until it resembles breadcrumbs.
Ensure the paneer feels moist and grainy when rubbed in between the fingers and not sticky. Wet sticky paneer will result in a sticky mix.
Combine paneer and condensed milk in a bowl.
Add Rooh Afza syrup.
Mix to combine. The mixture will become crumbly.
Add 2 tablespoons of milk and mix until incorporated.
Transfer this mixture to a food processor.
The mixture should feel like a soft-non-sticky dough when pressed in between the fingers.
Transfer this mixture to a bowl and allow the mixture to rest for 15 minutes. The ladoo mixture will become firm once cooled.
For a smooth and crack-free texture of ladoos, knead the dough once cooled.
Grease your hands with ghee and start shaping the dough into ladoos.
Take a ladoo and flatten it. Place the filling in the center.
Bring all the edges together and fold the dough.
And form a ladoo. Repeat the process with the rest of the mixture until all the ladoos are shaped. » Substitute- Feel free to swap Rooh Afza with a few drops of pink food color + 2 teaspoons of rosewater. » Knead – You can knead the paneer mixture with your hand too. To do that – knead the paneer until smooth like a dough, add condensed milk, and mix. The mix will become runny and sticky. No worries, add milk powder and start to bind the mixture until smooth and lump-free. » Milk- Milk is only added to bind the dough. Gradually add the milk to the ladoo mixture, do not pour all the milk at once. » Chill the dough – The ladoo mixtures need at least 15 minutes to chill in the refrigerator. This will firm up the dough and make it easy to work on the ladoos.
Substitute for Paneer
You can substitute paneer for desiccated coconut.
Can you double this recipe?
You most certainly can! This recipe can easily be scaled up or down to suit your preferences. You can either choose to make just 10 ladoos or scale it higher to feed a large crowd. It will fit every scenario.
Storage!
These ladoos can be made ahead of time and store well in your refrigerator for 7 days. Make sure you keep them covered all the time, or they will dry out. Should you make gulkand filled rose ladoos, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
Craving for more, try these other options!
