Coconut Laddu or laddoo is a sphere-shaped sweet made with coconut and milk solids, sugar and some raisins, originating from the South of India. The name Ladoo is originated from the Sanskrit word Lattika. There are various types of Ladoos made all across the country. Some of the popular ones are made of flour (Wheat Flour or Gram Flour aka Atta Ladoo and Besan Ladoo) fat (ghee/butter/oil), and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions.
Some of the most common Ladoo recipes are : Boondi Ladoo, Besan Ladoo, Atta Ladoo, Coconut Ladoo, Rava Ladoo (made with Semolina), Pinni (made with dry fruits and nuts), Til Ladoo (made with sesame seeds both black and white), Gond Ladoo (made with edible gum).
There are multiple Coconut Ladoo recipes. Its earliest form Narayl Nakru dates back to the time of the Chola Empire, when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions . In some parts of India Coconut Ladoo is made with desiccated coconut as it is a quick and easy process. Where as few prefer to opt the lengthy process of cooking fresh grated coconut in milk, reduce it and then shape them into Ladoos. The shelf life of the fresh coconut ladoo is but of course lesser than the dry coconut ladoos.
How to make Dry Coconut Ladoo ?
Coconut ladoo is one of an amazing Indian sweet that 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 ladoos have certainly changed over a period of time. Hence sharing the easy and quick recipe of from my childhood memory made with desiccated coconut.
Heat a wok and dry roast the desiccated 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). Now simmer the gas flame and slowly start adding condensed milk in the dry mixture. Mix all together till the coconut mixture leaves sides of the wok and becomes thick. 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 desiccated coconut in a separate bowl.
Once the mixture if warm and bearable to your palm, pinch a lemon sized ball and roll them between both the palm. Shape it into a smooth ladoos and then roll it over the desiccated coconut in the bowl. Coat it from all sides and keep aside in a plate. Repeat the same for rest of the mixture too. Make equal sized ball and coat them gently. Let the ladoos cool completely.
You can even add some raisins on top as a garnish and later store them in a air tight jar.
More Indian Sweets made during festivals that you would love to try :
Sweetened Mawa Gujiya – Mawa Karanji
Maharashtra’s Ukadiche Modak (Steamed Modak)
Aamrakhand – Mango Shrikhand
Nolen Gur Sondesh | Instant Bengali Sondesh
Chirote | Chiroti
Malpua / Sweet Indian Pan cakes
Kada Prasad / Gurudwara Karah Prasad
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
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- 2 cup Desiccated Coconut
- 1/2 cup Additional Desiccated Coconut for coating
- 400 ml condensed milk i have used Amul Mithai Mate
- 1/2 tsp Cardamom Powder
- 1 tsp Ghee / Clarified Butter
Ingredients
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|
- Heat ghee in a wok and dry roast the desiccated coconut in slow flame till light brown in color. (This is done so that the raw smell of the coconut goes off)
- Now simmer the gas flame and slowly start adding condensed milk in the dry mixture.
- Add cardamom powder and by using a spatula, mix all together until the coconut mixture leaves sides of the wok and combines well to become thick.
- 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 desiccated coconut in a separate bowl.
- Once the mixture if warm and bearable to your palm, pinch a lemon sized ball and roll them between both the palm. Shape it into a smooth sphere and then roll it over the desiccated coconut in the bowl. Coat it from all sides and keep aside in a plate.
- Repeat the same for rest of the mixture too. Make equal sized ball and coat them gently. Let the laddoos cool completely. You can also add a raisin on top of each ladoo as a garnish. Later store them into an air tight jar.
As Holi is approaching you can try out this easy recipe to be served to your family and friends this festival. Share your stories with me and let me know your thoughts. Love : Shaheen
