top of page

Coconut-Rose Gulkand Ladoo with Homemade Beet Rose Syrup

Many of the commercial rose syrups available contain food colouring, additives, preservatives, and isolated glucose derived sweeteners. To keep the ladoos pure and natural, preparing a homemade rose syrup can be done quickly and easily.

Simply combine all ingredients in a small saucepan, bring to a boil and simmer on low heat, stirring to create a homogenous mixture. Turn off the heat and allow to steep for 10-15 minutes. Strain and transfer to a sealed container. This will last in the fridge for a week.

Syrup Ingredients:

1/3 cup dried rose petals (herbal/food grade)

1 cup filtered water

1 cup rock sugar or raw cane sugar

1 tsp beet root powder

Coconut-Rose Gulkand Ladoo

Makes 6

Gulkand is a beautiful jam created with fresh rose petals and rock sugar, in alternating layers. It is then covered and placed in the sun for 7-10 days, with mixing daily. The jam is processed this way, but it is also undergoing an infusion of the suns rays including the absorption of Vitamin D. Rose is a gift of nature in the summer. It is cooling and sattvic in nature and supports the maintenance of the balance between the heart warming, sense perception-opening qualities of summer, and the cool, calm, gentle, sattvic experience of summer warmth, impressions, and beauty.


1 tsp chopped almonds

1 tsp chopped cashews

1 tsp chopped pistachios

1 tbsp Rose Gulkand

1 tsp ghee

1 - 2 tbsp coconut condensed milk

1 tbsp whole organic milk

1/2 cup desiccated coconut (fine)

2 tbsp rose syrup

1. In a large saucepan, dry roast the chopped nuts until just fragrant. Remove from the heat and pour into a medium sized bowl. Add the Rose Gulkand to the roasted nuts and combine well. (Note: offers one produced by Vaidya Mishra.) Once mixed, separate into six equal sized portions and set aside for later.

2. In a medium saucepan, heat the ghee then add the desiccated coconut, coconut condensed milk, and milk. Cook on a medium heat for a few minutes, until fragrant and well combined. Add the rose syrup and mix until well combined, allowing the mixture to cook for another couple of minutes. Remove from the heat and spread out into a shallow pan to allow the mixture to come to room temperature. Depending on the heat in your environment, you may need to refrigerate the mixture for a short time, to stiffen the dough, otherwise, simply allow it to come to room temperature naturally.

3. Once cooled enough to handle, roll the coconut mixture into six balls, flatten and stuff with the Rose Gulkand-nut mixture which was previously separated into six portions, pinching the coconut mixture around the filling. Roll into balls and roll in additional desiccated coconut to coat.


4 views0 comments


bottom of page