Instant no-cook Gulkand Filled Rose Ladoo is a simple treat prepared with minimal ingredients. A gluten-free dessert perfect for any festive occasion.
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!!
For all my readers, a quick heads up on what a Ladoo is?
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 are unbelievably smooth and straightforward.
I love to make Indian sweets the traditional way. But some days when I am running short on time, I prefer to choose the short-cut method. No matter what method I choose to make a recipe, its taste and texture are never compromised.
And I have to admit; sweets made using the short-cuts taste equally delicious. Today’s recipe is a shortcut inspired by my Paneer burfi recipe. It’s
- the easiest
- and simple treat that’s a must-have for any festival.
Now onto the recipe!
This recipe Gulkand Filled Rose Ladoo is super easy to make, and you will be tempted to make it again and again. To make this recipe all you need is 15 minutes of your time and seven essential ingredients, and yummy ladoos are ready to be devoured.
What is the building block for this recipe?
Paneer + condensed milk + milk powder makes the yummiest ladoos. Combine everything in a food processor and PULSE until it comes together like a smooth dough.
Fill each ladoo with a gulkand mixture and shape like a ball. That’s it. It’s that easy! Best part – involve kids in shaping the ladoos. They will love it and trust me; many ladoos will be lost in the making. 😉
- 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.
- Don’t like paneer, no worries. Substitute paneer for desiccated coconut.
- 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.
- Can be made ahead of time and stores well in your refrigerator for seven days.
- If due to any reasons the mixture doesn’t bind well, no worries. Add an extra tablespoon of milk powder along with sugar, and it will take care of everything.
This sweet is one of my most favorite must-have recipes for Holi. I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. We’d love to hear from you. 🙂
Craving for more, try these other options!
Thanks for reading.💕
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Gulkand Filled Rose Ladoo
- 2 cups Homemade Paneer
- 1/2 cup Sweetened Condensed milk
- 2 tablespoon Rooh Afza syrup
- 4 cups Milk Powder ( I have used Carnation)
- 1 tablespoon Milk (to knead the dough)
- - - A pinch of Pink food color for a deeper color (optional)
- 3 tablespoon Gulkand (Rose Petal Preserve)
- 1 tablespoon Slivered Almonds
- 1 tablespoon Slivered Pistachios
- Assemble ingredients - paneer and condensed milk.
- Instead of Rooh Afza syrup, you can use few drops of pink food color + 2 teaspoons of Rosewater.
- Knead paneer like dough to remove all the big lumps. Make sure paneer has no moisture left behind or it will throw the whole recipe off balance. TEST- Take a fistful of paneer and press in between your hand, it should feel dry and crumbly.
- Combine kneaded paneer and condensed milk in a bowl.
- Add Rooh Afza syrup.
- Mix until combined.
- Transfer this mixture to a food processor. Add milk powder or milk mawa powder and pulse until combined. If the mixture feels sticky, add a 1/4 cup of milk powder and mix again.
- This mixture will come together like a soft dough. Do the taste test. If you prefer your ladoos a little sweeter than add 1-2 tablespoon(s) of powdered sugar and PULSE again. If the mixture doesn't bind, add an extra tablespoon of milk powder + sugar and PULSE again. Allow the mixture to rest for 15 minutes. This step is important. The dough will become firm when cooled.
- After the resting time, add a tablespoon of milk and knead the mixture for a couple of minutes and it will become smooth as shown in the pic. Do not skip through this step. For a smooth and crack-free texture of ladoos, knead the dough once cooled.
- Assemble gulkand, and assorted nuts for filling.
- Combine them together.
- Grease your hands with ghee and start shaping the dough into ladoos. If the mixture feels dry and crumbly add a tablespoon of milk to the dough and need again.
- 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.
- Gulkand filled Rose Ladoos are ready.
- Keep them covered all the time or they will dry out. Can be made ahead of time and stores well in your refrigerator for 7 days.