Gulkand Filled Rose Ladoo

5 from 12 votes

Gulkand Filled Rose Ladoo

Make your very own Gulkand Rose filled ladoos using eight simple ingredients. These no-cook decadent melt-in-your-mouth ladoos are incredibly easy to make and tastes great.

Prep: 15

Total: 15

Course: Dessert

Cuisine: Indian

Servings:

Calories: 235kcal

Author: Ruchi

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

US Customary - Metric

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.

Notes

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.

Nutrition