TriColor Coconut Gulkand Ladoos | Independence Day Special

TriColor Coconut Gulkand Ladoos | Independence Day Special

TriColor Coconut Gulkand Ladoos | Independence Day Special

Hello Dear Foodies,

Presenting TriColor ladoos  to celebrate Independence Day. These TriColor Coconut Gulkand Ladoos are super easy to make and taste yummy. Preparing an independence day dessert shouldn’t be put on pause due to busy schedules. All you need is a recipe that doesn’t take hours to prepare,  like these tricolor ladoos.

TriColor Coconut Gulkand Ladoos

These ladoos are quite simple to make with just a handful of ingredients and they turn out to be insanely delicious!!  The saffron colored ladoos are carrot coconut ladoos. The white colored ladoos are the coconut gulkand ladoos. ( I have a detailed recipe with stepwise pics here -> Coconut Gulkand Ladoo) The green colored ladoos are paan gulkand ladoos. Hope you’ll have as much fun making these naturally colored ladoos as you will be eating these.

 

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TriColor Coconut Gulkand Ladoos | Independence Day Special

August 14, 2018
: 15 ladoos
: 10 min
: 15 min
: 25 min

quick and easy tri colored ladoos to celebrate Independence Day

By:

Ingredients
  • For the white colored ladoos
  • 1/2 cup desiccated coconut (can use fresh coconut instead)
  • 1/4 cup sweetened condensed milk
  • 1 tablespoon gulkand( rose petal preserve )
  • 1 teaspoon ghee(clarified butter )
  • Few tablespoons desiccated coconut, for rolling
  • For the saffron colored ladoos
  • 1/2 cup desiccated coconut (can use fresh coconut instead)
  • 1/4 cup sweetened condensed milk
  • 4 thick slices of carrot
  • 1 teaspoon ghee(clarified butter )
  • 1 tablespoon gulkand (rose petal preserve)
  • orange food color ( optional )
  • Few tablespoons desiccated coconut, for rolling
  • For the green colored ladoos
  • 1/2 cup desiccated coconut (can use fresh coconut instead)
  • 1/4 cup sweetened condensed milk
  • 2 paan leaves (betel leaves)
  • 1 tablespoon gulkand( rose petal preserve )
  • 1 teaspoon ghee(clarified butter )
  • green food color ( optional )
  • Few tablespoons desiccated coconut, for rolling
Directions
  • Step 1 For the white colored ladoos — Heat ghee in a non stick pan or a thick bottomed kadai. Roast the dessicated coconut on low flame till aromatic.Take care not to change the color of the coconut.
  • Step 2 Add condensed milk to the coconut and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
  • Step 3 Cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes).Remove from fire. Let it cool.Once Cooled take a small portion of the mixture in greased palms and flatten it.
  • Step 4 Now place a tsp of gulkand in the centre and roll into laddoos. Now roll the prepared ladoos in dessicated coconut.Delicious coconut ladoos are ready!
  • Step 5 For the saffron colored Ladoos — Blend the carrot slices to coarse in a mixer. Add condensed milk and blend again to a smooth paste.
  • Step 6 Heat ghee in a non stick pan or a thick bottomed kadai. Roast the dessicated coconut on low flame till aromatic.Take care not to change the color of the coconut.
  • Step 7 Add condensed milk – carrot paste to the coconut and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan. Add a few drops of orange color if required at this stage.
  • Step 8 Cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes).Remove from fire. Let it cool.Once Cooled take a small portion of the mixture in greased palms and flatten it.
  • Step 9 Now place a tsp of gulkand in the centre and roll into laddoos. Now roll the prepared ladoos in dessicated coconut.Delicious carrot coconut ladoos are ready!
  • Step 10 For the green colored ladoos — Blend the condensed milk and chopped paan leaves to a smooth paste.
  • Step 11 Heat ghee in a non stick pan or a thick bottomed kadai. Roast the dessicated coconut on low flame till aromatic.Take care not to change the color of the coconut.
  • Step 12 Add condensed milk – paan paste to the coconut and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan. Add a few drops of green color if required at this stage.
  • Step 13 Cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes).Remove from fire. Let it cool.Once Cooled take a small portion of the mixture in greased palms and flatten it.
  • Step 14 Now place a tsp of gulkand in the centre and roll into laddoos. Now roll the prepared ladoos in dessicated coconut.Delicious paan coconut ladoos are ready!

Notes :

*The gulkand stuffing is totally optional. The ladoos taste equally delicious without any stuffing.

**Using fresh grated coconut decreases the shelf life of the ladoos.

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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