I truly love the food blogging community and I have also formed real friendships with bloggers from different countries one of which is my friend Priya at http://www.priyakitchenette.blogspot.com/ . Although I have not met Priya in real life yet, but she is definitely a wonderful blogger friend and her blog is fabulous just like she is!
Priya’s blog is packed with great Indian recipes that will leave you inspired! I am so happy to have her on here today and I would love for you to follow Priya on her blog. So let us all give a warm welcome to Priya and look at the gorgeous Gulkand Coconut Ladoo she has made for you!
Priya: Coconut ladoo is one of the most popular sweets in India made for special occasions and festivals. You can find many variations to these coconut balls and everyone usually loves them. When Hadia asked me to guest blog for her, I could only think of bringing something sweet for her. Gulkand is a sweet rose petal preserve and widely used in India for making sweets, ice creams, milkshakes, mitha paan etc. It helps keeping the body cool and best for this summer season. So, I finally decided to make some Gulkand coconut ladoos to share with her readers.
Thank you Hadia for this wonderful opportunity!
A small introduction to me and my blog! My name is Priya Shiva and I blog at http://www.priyakitchenette.blogspot.com/. I love cooking and I share my passion for cooking through my blog. I’m an Indian and a vegetarian. I predominantly share vegetarian Indian dishes and my trials with various cuisines in my kitchen. So, today I am sharing the recipe for Gulkand Coconut ladoos! Do stop by my blog to share some love for food.
Gulkand Coconut Ladoo
Gulkand Coconut Ladoos
Description
Ingredients
- 41/2 cups fresh coconut grated
- 4 tablespoons gulkand / sweet rose petal preserve
- 400 g. sweetened condensed milk I used Nestle Milkmaid
- 1 tsp ghee
Instructions
- Keep 1/2 cup of the grated coconut separately to use it in the end.
- Add the remaining grated coconut and gulkand jam in your food processor and grind it to make a paste.
- Now add condensed milk and coconut paste into a heavy bottom pan or a non-stick pan and mix well.
- Heat the mixture and keep stirring so that it does not stick to the bottom of the pan.
- Once it starts boiling, lower the flame and cook on a low flame till the mixture starts leaving the sides of the pan or starts thickening. It will take 4-5 minutes.
- Remove from fire and let it cool down.
- Grease your hands with ghee and take a small portion of the mixture. Roll into round shape ladoos. Roll in the reserved grated coconut.
