Coconut Ladoo

by Shaheen Ali

Coconut laddoo is one amongst those many amazing Indian sweets my mom has always made for us (me and my sis) when we were kids. Those long elaborated procedure of scraping the coconut, boiling milk, reducing it to make laddoos have certainly changed over a period of time. Now we have everything fast and instant. Being a home science student in school, coconut laddoo was the first dessert which i learned during my classes. Coconut itself is such a wonderful fruit that gives awesome flavor and texture to both sweet n savory.


My son has a sweet tooth like me and often craves for something sweet. Today while cleaning up my pantry i came across a jar of dessicated coconut. That was when i decided to make these instant melt in mouth bombs that can give an explosion of flavors. Didn’t use milk reduction as i had a tin of Amul Mithai Mate at home. What else do i need……ummmm cardamom? Well yes, coconut laddoos are incomplete without the essence of cardamom. Three ingredients and just a 10 min time investment, and Voila!

Just to give an Urban touch i assembled them in bamboo skewers with some cherries (optional).

Print Recipe
COCONUT LADDOO
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
number
Ingredients
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
number
Ingredients
Instructions
  1. Heat a wok and dry roast the dessicated coconut and crushed cardamom seeds in slow flame till light brown in color. (This is done so that the raw smell of the coconut goes off)
  2. 2. Now simmer the gas flame and slowly start adding condensed milk in the dry mixture.
  3. Mix all together till the coconut mixture leaves sides of the wok and becomes thick.
  4. Turn off the gas flames and allow the mixture to cool. [do not let it cool completely, else it will become hard to shape them]. Meanwhile spread 1/2 cup dessicated coconut in a separate bowl.
  5. Once the mixture if warm and bearable to your plams, pinch a lemon sized ball and roll them between both the palm. Shape it into a smooth laddoos and then roll it over the dessicated coconut in the bowl. Coat it from all sides and keep aside in a plate.
  6. Repeat the same for rest of the mixture too. Make equal sized ball and coat them gently.
  7. Let the laddoos cool completely. Later store them into an air tight jar.
Recipe Notes

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