Coconut Ladoo
A popular and easy-to-make sweet treat. These coconut ladoos are delightful and perfect for sharing during Diwali or any other special occasion. Enjoy the rich and creamy flavor with a hint of cardamom and the nutty crunch from the garnish. These bite-sized coconut sweets are delicious and require only a few ingredients. Here's a simple recipe:Visit our “Diwali – Deepawali – Deepavali – Festival of Lights” post for more information on Diwali – https://thecultureties.com/international-coffee-dayhttps://thecultureties.com/diwali-festival-of-lights
Ingredients
- 2 cups desiccated coconut unsweetened
- 1 cup condensed milk
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands optional, for color and flavor
- 1 tablespoon ghee clarified butter
- Chopped nuts for garnish e.g., almonds, pistachios, or cashews
Instructions
Prepare the Coconut Mixture:
- In a non-stick pan, heat the ghee over low-medium heat.
- Add the desiccated coconut to the pan and roast it for a few minutes until it becomes lightly golden and aromatic. Keep stirring to prevent it from burning.
- Add the condensed milk to the roasted coconut and mix well.
Add Flavor:
- Sprinkle cardamom powder and saffron strands (if using) into the mixture and continue to cook on low heat.
- Stir continuously until the mixture thickens and starts to leave the sides of the pan. This will take about 5-7 minutes.
Shape into Ladoos:
- Remove the pan from the heat and allow the mixture to cool for a few minutes until it’s easy to handle.
- Grease your palms with a little ghee to prevent sticking, and then shape the mixture into small, round ladoos. You can make them as big or as small as you like.
Garnish:
- Press a piece of chopped nut (e.g., an almond or cashew) into the center of each ladoo for garnish.
- Roll in coconut, if you prefer.
Set and Serve:
- Let the coconut ladoos cool completely, and they will firm up as they cool.
- Once they have cooled and set, transfer them to an airtight container for storage.
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So elegant! I’m looking forward to trying your recipes
Thanks, Christina! Enjoy!