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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the grated khoya in a pan until it melts slightly.
Remove from heat and add dry coconut powder, sugar, and illaichi.
Mix the mixture well.
Take small portions of the mixture and form small balls, approximately 20.
Pour Roohafza and Khus Shorbet in two seperate saucers.
Roll half the balls each in Roohafza and Khus Shorbet . Immediately coat them around with dessicated coconut. Enjoy !
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Ensure the khoya is only slightly melted to maintain the right consistency for forming balls.
Can I use fresh coconut instead of desiccated coconut?
Desiccated coconut is recommended for this recipe as it helps maintain the texture and consistency of the balls.
What can I use as a substitute for Roohafza?
You can use any rose syrup or flavored syrup of your choice as a substitute for Roohafza.
How should I store the coconut balls?
Store the coconut balls in an airtight container at room temperature for up to 3 days.
Can I make these coconut balls in advance?
Yes, you can prepare them a day in advance and store them in an airtight container.
Is there a way to make these coconut balls less sweet?
You can reduce the amount of sugar to suit your taste preferences.
