Gulab laddu petha: A sweet reinvention of Agra’s iconic treat

Agra gave us more than the Taj Mahal. It also gave us petha: that translucent, syrup-soaked candy made from ash gourd. It’s sticky, soft, and unmistakably festive. But the latest trend gives this classic sweet a makeover: gulab laddu petha. Imagine the same melt-in-the-mouth texture, shaped into dainty laddus and scented with rose. Elegant, aromatic, and quick to make. This recipe turns a traditional sweet into something new.

The gulab laddu petha combines two favourites — the flaky sweetness of petha and the soft round richness of laddus. It’s a great way to reuse leftover petha from festive hampers or elevate the humble sweet into something that looks handmade.

You don’t need to make petha from scratch (though you can if you want). Just start with store-bought plain petha, some coconut, and a splash of rose water.

Ingredients
For about 20–22 laddus:
500 g plain petha (store-bought or homemade)
1 cup desiccated coconut (plus a little extra for coating)
1 tablespoon ghee
½ teaspoon cardamom powder
2 tablespoons rose water or 1 teaspoon rose syrup
2 tablespoons finely chopped pistachios or almonds
Optional: a few dried rose petals for garnish

Preparation
Cut the petha into small chunks and pulse in a mixer until you get a coarse paste
You don’t want it completely smooth. A little texture gives the laddus bite
In a large bowl, combine the crushed petha, desiccated coconut, cardamom powder, and nuts
Add rose water and ghee
Mix well with your hands or a spatula until everything comes together
If the mixture feels too sticky, add a little more coconut
If it’s too dry, drizzle a teaspoon of warm milk or an extra splash of rose water
Grease your palms with ghee
Take small portions of the mixture and roll them into bite-sized balls
Coat each one lightly in extra coconut for a snowy finish
Arrange the laddus on a plate and let them rest for 20–30 minutes at room temperature
This helps them firm up and lets the flavours blend
Garnish with rose petals if you like.

Storage
Keep the laddus in an airtight container. They stay good for a week at room temperature or up to 10 days in the fridge. Serve slightly chilled for the best texture.

These laddus are festive, fragrant, and fuss-free. They’re perfect for gifting, look prettier than plain petha cubes, and carry the nostalgic sweetness of traditional mithai with a modern twist.

If Diwali had a “glow-up” dessert, this would be it — simple, rosy, and utterly melt-worthy.