Rose Petal Ladoo

Rose Petal Ladoo: A Sweet and Floral Indian Treat

Rose petal ladoos have been a beloved Indian sweet for centuries, their delicate floral flavor and vibrant pink hue making them a staple of festivals and celebrations. In ancient Ayurvedic medicine, rose petals were prized for their cooling and soothing properties, and were often used to treat digestive ailments and reduce inflammation. Today, rose petal ladoos are enjoyed as a sweet treat, their unique flavor and aroma a reminder of India's rich culinary heritage.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 cup rose petals
• 1 cup sugar
• 1/2 cup water
• 1/4 cup ghee
• 1/4 cup chopped nuts
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon saffron strands (optional)
• 1 tablespoon chopped pistachios (for garnish, optional)

Instructions

1. In a large saucepan, combine the rose petals, sugar, and water. Bring to a boil over medium heat, stirring constantly.
2. Reduce heat to low and simmer for 10 minutes, or until the rose petals are soft and the liquid has thickened.
3. Stir in the ghee, nuts, cardamom, and saffron (if using). Cook for 1 minute more.
4. Pour the mixture onto a greased plate and let cool for 10 minutes.
5. Shape the mixture into 1-inch balls. Garnish with pistachios, if desired.
6. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Why It Works

• The combination of rose petals, sugar, and water creates a thick, syrupy liquid that holds the ladoos together.
• Ghee adds a rich, nutty flavor and helps to bind the ladoos.
• Nuts add a crunchy texture and protein.
• Cardamom and saffron add a warm, aromatic spice.
• Pistachios add a festive touch and a pop of color.