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
- quickest
- 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. 😉
Few Suggestions!
- 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
Ingredients
FOR LADOOS
- 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)
GULKAND FILLING
- 3 tablespoon Gulkand (Rose Petal Preserve)
- 1 tablespoon Slivered Almonds
- 1 tablespoon Slivered Pistachios
Instructions
- 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.
Mk says
Hi,You have mentioned “Once COOLED”,does this mean the mixture is being cooked on gas or heated which doesn’t look like in pics.Pls give clarity on this so that I can try this tempting and yummy recipe
Ruchi says
Once cooled in this recipe means – The mixture cooled once off the flame.
JS says
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 🙁
Ruchi says
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. 😋😋
Jyoti Kumari says
I made them and they turned out awsm😍😍
I got lots of appriciation thank to u 😘😘
Ruchi says
Glad to hear that, Jyoti!
Thanks for sharing your feedback. Happy Holi to you. 😊
Lata says
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.
Ruchi says
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!
Divya Sharma says
Hi, these ladoos look very yummy… one question, I do not have the food processor, so how do I blend all the ingredients?
Ruchi says
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.
Jyoti kumari says
What do you mean by pulse, what kind of pulse am i suppose to add ??
Ruchi says
Jyoti, Pulse is just like blending. There is a button on the food processor that is called ‘Pulse.’
Rupa says
Can’t we use the store bought paneer for this recipe? If yes, which kind ? hard or soft?
Ruchi says
Yes, you can use store bought paneer. Use the soft one.
Make sure there is no moisture in paneer.
Arpita says
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.
Ruchi says
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!
Parveen says
I don’t get milk powder in my area so what can I use instead , the stores only have dairy whitner available
Ruchi says
Praveen, is Milk Mawa powder available in your area?
Leena says
Very NIce Recepi!! Just have one question..
Max how many days we can store these laddooos
Ruchi says
Thank you, Leena!
These ladoos stores well for a week in the refrigerator.
Pooja says
Hi ..I added milk powder…still my mix is runny….shud I heat it…I honk paneer still had some water…
Ruchi says
If paneer has some moisture then it will make the mixture runny.
Feel free to add extra milk powder and adjust sugar accordingly.
Mita says
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.
Ruchi says
Please do give it a try and share your feedback. 🙂
Thanks!
Gurumeet Singh says
Next time holi making gulkand filled rose ladoo
Ruchi says
Please do.
Thanks!
Mukta says
Hi Ruchi
I tried making it but my dough is so runny. I added extra milk powder also to make it a little firm but it does not help. Please suggest me something to fix it as I now have a very tasty but a runny dough.
Thanks and waiting for ur reply.
Ruchi says
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?
Komal says
Is the paneer and Condensed milk be cooked
Ruchi says
No, not required.
Just add everything to a food processor and blend until smooth.
Poonam says
Very sweet pan Marathi madhe pahije hoti happy holi
Ruchi says
Poonam didn’t understand your comment but wish you A very Happy Holi as well.