Coconut Ladoo with Rose Syrup

After a stressful house shift, we have settle down well in our new house and the sun has been showing its face which makes things more pleasant for us. I had picked up a rose syrup to make rose milk and as I was sipping through it last evening thinking what to do for my next post, I got this idea to make coconut ladoos using rose syrup. Totally loved these cute little snow-flakes beauties and they tasted yum, had to save a few to click some pictures. 

All I can say that the rose flavored coconut ladoos are soft and sweet with the right amount of flavor and sweetness. This is a 2 minute recipe and its perfect for those moments when you have less time and guests to attend to. If you don't have rose syrup no issues just make them plain or use food coloring if you prefer it colored.

Ingredients

Dessicated coconut - 1 1/2 cup and some for coating the ladoos

Rose syrup - 2 caps full/ 1 tbsp (I used Rooh Afza)

Condensed milk - 1/2 cup

Cardamom powder - 1/2 tsp

Ghee - 1 tsp

Method 

In a hot pat add the ghee and in medium-low flame add all the ingredients and keep mixing it until the mixture starts leaving the edges of the pan. There is a tendency for it to burn if you cook too much. Transfer it to a bowl. Grease your palms with some oil/ ghee and when it cools down a little and warm to handle start taking tsp size and roll them into balls. Roll them with the dessicated coconut and arrange them in a plate. Refrigerate for 20 minutes to set. You can store them in air tight containers for a week.