Make your very own Gulkand Rose filled ladoo using eight simple ingredients. These no-cook decadent melt-in-your-mouth ladoos are incredibly easy to make and tastes great.
A gluten-free treat that’s perfect for any festive occasion and will satisfy any sweet tooth!
Desserts are a part of the Indian festival, aren’t they? No pooja or celebration is complete without traditional sweets.
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!!
What is a ladoo?
Here is a quick heads up for all my readers – Ladoo is an Indian generic term used for ‘truffles.’
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.
Here’s what I love about Gulkand Filled Rose Ladoo?
» Straightforward recipe – QUICK and EASY Gulkand rose ladoo takes just 15-20 minutes from start to finish. It is the easiest treat you will ever make this festive season.
» 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!
Gulkand Filled Rose Ladoo Ingredient List
Here is a list of ingredients that you will need to make this yummy gulkand filled ladoos. This part explains the role of each element in these ladoos. Please scroll down to the recipe card at the bottom of this page for a complete list of ingredients with measurements.
» 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.
How to make Gulkand Filled Rose Ladoo?
This recipe Gulkand Filled Rose Ladoo, is super easy to make, and in minutes, yummy ladoos are ready to be devoured. To make the gulkand ladoos-
1. Crumble paneer in a bowl until it resembles breadcrumbs.
2. 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.
3. Combine paneer and condensed milk in a bowl.
4. Add Rooh Afza syrup.
5. Add milk powder.
6. Mix to combine. The mixture will become crumbly.
7. Add 2 tablespoons of milk and mix until incorporated.
8. Transfer this mixture to a food processor.
9. If needed, add another tablespoon of milk and pulse until it comes together like a soft dough.
10. The mixture should feel like a soft-non-sticky dough when pressed in between the fingers.
11. Transfer this mixture to a bowl and allow the mixture to rest for 15 minutes. The ladoo mixture will become firm once cooled.
12. For a smooth and crack-free texture of ladoos, knead the dough once cooled.
13. In a bowl, combine Rose petal jam or gulkand and assorted nuts for filling. Mix it well.
14. Grease your hands with ghee and start shaping the dough into ladoos.
15. Take a ladoo and flatten it. Place the filling in the center.
16. Bring all the edges together and fold the dough.
17. And form a ladoo. Repeat the process with the rest of the mixture until all the ladoos are shaped.
Recipe Tips to make the best Gulkand rose ladoos
» Fresh paneer – Paneer should feel moist and grainy when rubbed in between your fingers, but if it feels sticky and wet, squeeze it well to drain the excess moisture. Fresh paneer contains a lot of moisture, and that will mess up this recipe.
» 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.
Can store-bought paneer be used for this recipe?
Yes! Unwrap paneer and soak in warm water for 30-40 minutes. Crumble/knead paneer and the rest of the method remains the same.
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.
Let Me Know What You Think!
These gulkand filled rose ladoos are one of my most favorite must-have treats for Holi.
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!
| This recipe post has been updated from the archives, first published on March 17, 2018 |
Gulkand Filled Rose Ladoo
INGREDIENTS
FOR LADOOS
- 2 cups Homemade Paneer
- ½ cup Sweetened Condensed milk
- 2 tablespoons Rooh Afza syrup
- 4 cups Milk Powder
- 3 tablespoons Milk (to knead the dough)
- – – A pinch of Pink food color for a deeper color (optional)
GULKAND FILLING
- 3 tablespoon Gulkand (Rose Petal Preserve)
- 1 tablespoon Slivered Almonds
- 1 tablespoon Slivered Pistachios
INSTRUCTIONS
- 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.
- Add milk powder or milk mawa powder.
- Mix to combine. The mixture will become crumbly.
- Add 2 tablespoons of milk and mix until incorporated.
- Transfer this mixture to a food processor.
- If needed, add another tablespoon of milk and the pulse until it comes together like a soft dough.
- 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 mix will become firm once cooled.
- For a smooth and crack-free texture of ladoos, knead the dough once it's cooled.
- In a bowl, combine gulkand and assorted nuts for filling. Mix it well.
- 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 to form a ladoo.
- Repeat the process with the rest of the mixture.
- Keep them covered all the time or they will dry out. It can be made ahead of time and stores well in your refrigerator for 7 days.
Very sweet pan Marathi madhe pahije hoti happy holi
Poonam didn’t understand your comment but wish you A very Happy Holi as well.
Next time holi making gulkand filled rose ladoo
Please do.
Thanks!
Such a killer looking ladoo. I am sure it tastes delicious as well. I was looking for ways to use gulkhand and I ran into this recipe. I have to make it soon enough.
Please do give it a try and share your feedback. 🙂
Thanks!
Very NIce Recepi!! Just have one question..
Max how many days we can store these laddooos
Thank you, Leena!
These ladoos stores well for a week in the refrigerator.
Hi Ruchi,
Can I mix the paneer in food processor and later on can i add condensed milk and milk powder? Will the result be same? I have tireless Mithai competition in my son school and we cannot do grinding there…. Just assemble. Please reply.
Sure you can do that!
Keep some extra milk powder on hand in case the mixture is runny. Make sure the mixture is allowed to rest for 15 minutes before you start shaping the ladoos.
All the best!
I don’t get milk powder in my area so what can I use instead , the stores only have dairy whitner available
Praveen, is Milk Mawa powder available in your area?
Can’t we use the store bought paneer for this recipe? If yes, which kind ? hard or soft?
Yes, you can use store bought paneer. Use the soft one.
Make sure there is no moisture in paneer.
What do you mean by pulse, what kind of pulse am i suppose to add ??
Jyoti, Pulse is just like blending. There is a button on the food processor that is called ‘Pulse.’
Hi, these ladoos look very yummy… one question, I do not have the food processor, so how do I blend all the ingredients?
Divya, in that case please use your hands.
Knead the paneer first 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.
Great looking Laddoos thanks for the recipe…I have a doubt it is mentioned 2 cups Paneer and 4 cups Milk Powder but in gms it says 450 gms Paneer and 192 g Milk powder how is it? could not understand please.
Thanks for the recipe…Happy Holi to All.
Thank you, Lata!
At my end, it’s calculating as 450gms of paneer and 512 gms of Milk Powder.
Please try again.😊
Happy Holi to you too!
I made them and they turned out awsm😍😍
I got lots of appriciation thank to u 😘😘
Glad to hear that, Jyoti!
Thanks for sharing your feedback. Happy Holi to you. 😊
Aww, this looks so delicious; I want to pick one off the page! If only there was a way to make it dairy-free. I can’t think of a substitute for the paneer and condensed milk 🙁
Thank you, JS!
The closest paneer substitute would be Firm Tofu or desiccated unsweetened coconut and for condensed milk, it has to be coconut condensed milk.
If you can get your hands on these subs then you can enjoy vegan gulkand filled ladoos. 😋😋
Hi Ruchi,
Instead of Gulkand can I stuff the laddoos with something else? Could you please suggest a couple of options.Is there any way I can use kesar mango pulp?
(I can get the tin from my local Indian store)
I would love to make it for Diwali.
Thanks
Manisha, other options would be a strawberry preserve or just the dry nuts with desiccated coconut.
If you plan to use Kesar mango pulp as a filing, then for that you need to mix it will milk powder and knead until it forms a soft dough. Roll small-sized balls out of this mango dough and stuff in between the rose ladoos.
As for the measurements: my estimate would be 2-3 tablespoons of mango pulp for 1 cup of milk powder. You may need to add or subtract a tablespoon of milk powder to form a non-sticky dough.
Hope this helps!
Keep me posted with the results.
✨ Happy Diwali to you and your family.✨
Hi Ruchi, the recipe is really great and quick to make. I too had a runny dough and added enough milk powder but it didnt fix the problem. Though it turned out very tasty but it was very sticky and loose. Any recommendations from your end how one could take more care and fix this.
Thanks for trying the recipe, Rakhi.
Did the paneer had water in it because that could be the only possible reason for a runny dough.
Also, after combining the dough, was the dough allowed to rest in the fridge for 10-15 minutes? After refrigeration, the dough becomes firm and easy to work with.
This recipe has enough milk powder to bind the dough but if the dough is still runny, I would suggest: allow the dough to rest in the fridge overnight. As the mixture cools it will thicken.
Can I use rose essence for the dough?
You sure can!
Hi Ruchi…Can I use Everyday milk powder in this recipe??Thank You
Of course, you can!
Turned out simply super!
Loved it!
Thank you, Vijayalakshmi!
So glad you liked the recipe. 😊
I made this for diwali. Everyone loved these ladus 🙂 came out perfect as per your instructions (with no cracks) thanks for the recipe
So glad you liked the recipe. Thank you, Radha!
Hi! How much milk do I use to make 2 cups of chhena ? Thanks!
Approx. 1 cup of paneer is made from 2 liters of full fat milk. So to make 2 cups of paneer, you will need 4 liters (1.05 US gallon) of milk.
My apologies for the mix-up.
Cooled in this recipe referred to- If the mixture was allowed to rest in the fridge for 10-15 minutes. The cooled mixture will become firm faster. But that’s optional. Have updated the recipe.
If paneer has some moisture then it will make the mixture runny.
Feel free to add extra milk powder and adjust sugar accordingly.
No, not required.
Just add everything to a food processor and blend until smooth.
Is the paneer and Condensed milk be cooked
Did paneer had moisture in it because that could be the possible reason for a runny dough.
How much milk powder did you add to the mixture? Was it 4 cup or 4.5 cups?