Instant no-cook Gulkand Filled Rose Ladoo is a simple treat prepared with minimal ingredients. A gluten-free dessert perfect for any festive occasion.
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.
Go ahead and give it a try and if you happen to make this recipe, please comment below and leave your feedback. If you have any questions I would be happy to answer them.