Gulkand Ladoo

Where every jar holds the essence of family commintment

Making Gulkand Ladoo

Ingredients (4 servings):

  • 2 Tablespoon - Rose Delight Gulkand
  • 1 cup - Desiccated Coconut
  • 3/4th cup - Unsweetened Khoya
  • 3/4th cup - Sugar
  • 4-6 - Green Cardamom/Elachi
  • 2 Tablespoon - Warm milk
  • A pinch - Saffron (Optional)
  • 2 Tablespoon - Chopped Pista (Optional)

Method:

  1. Soak saffron in warm milk for 5-10 mins and meanwhile finely chop pista and keep it aside.
  2. Fine grind sugar and cardamom into powder.
  3. Take a wok/Kadai, add khoya/mawa and cook in low flame for a good 2-3 minutes until it melts. Turn off the flame.
  4. Add saffron milk sugar powder to khoya and give it a good mix. Allow it to cool.
    (Ensure to keep the flame low! We don't want to burn the khoya do we?)
  5. Add then desiccated coconut to the khoya mixture and combine well to form a smooth dough.
  6. Divide the dough into 10-12 equal portions. Take one portion and roll into a ball/laddu, then flatten it like a cutlet or tikki.
  7. Fill in 1 tablespoon of gulkand in center and carefully bring the edges together and form into a ball/laddoo again.