Navratri is a significant Hindu festival celebrated twice a year in India to worship the goddess Durga and her nine incarnations, each representing a unique power. Many people fast for up to nine days during the festival, which occurs at the beginning of spring and fall. As part of the fast, non-vegetarian foods, onions and garlic are excluded, and instead, people consume light, easily digestible foods such as kuttu atta, singhara atta, fresh vegetables, milk, yoghurt, and makhanas.
Sendha namak is preferred over table salt as it is considered purer. For vrat-friendly sweets, nothing beats delicious ladoos, which can be made with any ingredient. As the festive season approaches, indulge in delectable coconut rose ladoos that can be consumed during fasts or served as bhog for rituals. It features coconut, almonds, rose syrup, dried fruits and nuts, rose petals, and condensed milk, making it a delightful treat for both your taste buds and eyes.
Here's how you can make coconut and rose ladoo for Navratri:
Ingredients
- 1 1/2 cups desiccated coconut
- 1 tablespoon rose syrup
- 2 teaspoons ghee
- 1 handful of roasted peanuts
- 1/2 cup condensed milk
- 2 tablespoons rosewater
- 1/2 cup crushed mixed dry fruits
- 1 handful of almonds
Method
- To prepare this easy Coconut Rose Ladoo recipe, heat a skillet and add 1 teaspoon of ghee. While the ghee is hot, roast the dry fruits and nuts and then transfer them to a plate. Set it aside. Add 1 teaspoon of ghee to the same pan, then add the desiccated coconut and stir continuously.
- Once the coconut starts to cook, add condensed milk, rose syrup, and rose water to it. Stir everything together and continue to simmer.
- Crush the roasted dry fruits and nuts, and then stir them into the ladoo mixture once it has been beautifully cooked. After the mixture has cooled, form tiny ladoos.
- You can garnish each ladoo with rose petals and dry fruits.