COCONUT LADOO | COCONUT LADOO WITH CONDENSED MILK | COCONUT BALLS
Coconut Ladoo are delicious sweet recipe that can be made for any festival season. This is one of the most easiest Indian Sweet recipe. With just 3 ingredients we can make this Coconut Ladoo, desiccated coconut, condensed milk and cardamom powder. The traditional coconut ladoos were made with fresh grated coconut, sugar and milk. For the sweetener, you can replace the condensed milk with sugar, jaggery and palm jaggery. Adding cardamom powder are used to flavor the coconut ladoo. Small cookie scoop is used to make even size ladoos. Coconut ladoo also called as Nariyal Ladoo in North India. Follow my step-by-step photo recipe to prepare Coconut Ladoo. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR COCONUT LADOO
Course : Sweet
Cuisine : India
Author : Jayashree Karthik
Prep Time : 5 min
Cook Time : 25 min
Total Time : 30 min
INGREDIENTS
- 1.5 cup desiccated coconut
- 1/2 cup condensed milk
- 1/4 tsp cardamom powder
- 2 tbsp cashew - chopped (optional)
- 3 tbsp ghee - splitted
- 2 tbsp desiccated coconut for garnish (optional)
PROCEDURE
- heat a tsp of ghee in a frying pan
- add cashews
- fry them until cashews turn golden brown
- remove from the flame and keep it aside
- in the same pan, heat remaining ghee
- add desiccated coconut
- stir and saute the coconut on a low flame for 3-4 minutes (don't brown them)
- add condensed milk
- mix well
- cook this mix on low flame, until it thickens
- add cardamom powder and fried cashews
- combine well and cook again
- when the mix begin to leave the sides of the pan switch off the flame
- allow the mix comes down to warm temperature
- pinch a small portion of this mix, roll a small coconut ball using small cookie scoop
- then immediately roll the coconut ladoo in desiccated coconut
- store coconut ladoo in an airtight container and refrigerate it (use within a week)
Coconut Ladoo with Step-By-Step Photo Recipe
heat a tsp of ghee in a frying pan
add cashews
fry them until it turns golden brown
switch off the flame and keep it aside
heat remaining ghee in a same pan
add desiccated coconut
mix well with ghee and saute the coconut on low flame for 3-4 minute (don't brown them)
add condensed milk
mix well and cook on low flame until it thickens
add cardamom powder and fried cashews
mix well and cook until the mix leave the sides of the pan. switch off the flame
when the mix comes down to warm temperature, pinch a small portion of this mix using small cookie scoop
roll it into a small ball. coconut ladoo ready
for garnish, take some desiccated coconut
roll the ball in desiccated coconut
Coconut Ladoo Ready
cool down completely. store in an air tight container and refrigerate for 1 week
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