Coconut Ladoo

Looking for something quick and yet elegant for your sweet cravings this Diwali? Then, look no further, here is the perfect recipe for you and you can prepare in just 15 mins. 

A friend had requested me to prepare this sweet last Diwali and I finally ended up preparing it one year later. Well, its better late than never.. :) So, here's presenting the coconut Ladoo. 


The fact that I was born in Kerala, I get asked quite a lot whether I am used to cooking with coconut oil and whether I cant survive without coconut as in I need coconut in everything I cook. Guys, not every person born in Kerala binge eats and drinks coconut. My mom never cooked with coconut oil unless she was making a traditional Kerala dish, which gets its tastes enhanced by  the use of coconut. That's how frequently I ate coconut as I grew up. 

So, writing this recipe for a coconut ladoo, I could just picture some people going "Of Course, she would pick Coconut ladoo...!" Well, as a irony I thought I might as well caption my pic as "A taste of home". 

Ingredients:
200 gm / Half tin Sweet Condensed Milk
2.5 cups Desiccated coconut
2 tablespoon milk powder
Chopped nuts to garnish

Method:

  1. Mix the ingredients: In a pan, heat the condensed milk to make it warm and add 2 cups of the desiccated coconut with the milk powder. Do this on a low or medium flame for around 5 minutes till the coconut has mixed well and evenly in the mixture. 
  2. Roll the Ladoo: Switch off the flame and allow the mixture to cool for a few minutes till its warm enough to handle. Now, using a spoon or an ice cream scoop, scoop in equal portions of the warm mixture and roll on your palms to make a smooth ball.
  3. Dust with more coconut: Place the remaining 1/2 cup of desiccated coconut in a flat plate. Roll each Ladoo in the desiccated coconut and coat the outside well with the coconut.
  4. These can be served immediately. Garnish with chopped nuts (optional) before serving. 

Notes:
  1. If using fresh coconut instead of desiccated coconut, then grate the coconut and dry roast it to remove the water but not too much that it changes color. 
  2. Heating the condensed milk helps to mix the coconut with the thick condensed milk easier.
  3. Adding milk powder is totally optional. It was added for an additional milky flavor and to keep the mixture dry.
  4. You can add additional powdered sugar when mixing in the coconut with the condensed milk if you prefer your Ladoo's sweeter.

Shelf life:
Make these on the day you choose to eat them. If you plan to make them in advance, then refrigerate them. They stay for up to 4 days in the refrigerator. They tend to become harder when refrigerated. Make sure you keep them out 2 to 3 hours before you want to eat them so they soften.


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