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How to Make Coconut Ladoo
Today I am sharing a recipe for those who have sweet tooth. This recipe of coconut ladoo is very easy and can be made instantly. Cooconut ladoos are basically desiccated coconut which is mixed with condensed milk and shaped into small, round balls.
Coconut is an essential ingredient in the recipes from the coastal regions be it Kerala, Goa, Maharashtra or Andhra. Coconut is used in almost all the recipes of the coastal cuisines- be it curries or vegetables or sweets & desserts.
Coconut ladoos are generally made during festive occasions. This is a very delicious sweet which you can make at home as an offering to the deities and also for your family members who will love and appreciate your efforts.These can be kept in a refrigerator and stay fresh for 3-4 days. This sweet can be easily prepared at home and you can be sure that the sweet is pure. These days so many adulterated sweets are being sold in the market especially during the festivals when the demand is high. Instead of getting sweets from the market, you can make this sweet at home which is pure, easy to make and very delicious too.
Cook Time
Ingredients
- 1.5 cups freshly grated coconut (You can also use desiccated coconut)
- 1 tsp pure or desi ghee
- ½ tsp cardamom powder (choti ilaichi powder)
- 1/2 cup sweetened condensed milk
- ⅓ cup desiccated coconut for rolling
- • chopped dry fruits like almonds, cashewnuts etc (optional)
Instructions
- Heat 1 tsp ghee in a frying pan or kadai.
- Add fresh grated coconut in pure ghee and sauté for 2 to 3 minutes.
- Stir and saute the freshly grated coconut on a low flame. Coconut is sauted just to get rid of the moisture. Don't turn it brown. If you are using desiccated coconut, then there is no need to saute it in ghee. Just mix well the desiccated coconut with condensed milk and heat the mixture a little.
- Now add ¾ cup sweetened condensed milk. You can use Nestle condensed milk or Amul mithai mate.
- Add ½ tsp cardamom powder for fragrance. You can also add some finely chopped dry nuts if you want.
- Stir very well and cook the mixture on a low flame.
- When the mixture begins to thicken, then keep stirring regularly so that it doesn’t get burnt.
- When the mixture begins to leave the sides of the pan and you can see some coconut fat at the sides then switch off the flame.
- Pour this mixture in another bowl or pan and allow it to cool.
- When the mixture has cooled down completely then make small, round balls of the mixture to form ladoos.
- Roll the ladoos in desiccated coconut (nariyal burada) evenly.
- Coconut ladoos are ready to be served or you can refrigerate them & serve them later. They stay fresh for 3-4 days in the refrigerator.
Instant Coconut Laddoo | Sanjeev Kapoor Khazana
© 2018 Shaloo Walia
