Coconut Laddoo, Coconut Ladoo
by Tarla Dalal
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Added to 10 cookbooks
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When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God.
And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk.
Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste.
Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera .
- Heat the ghee in a broad non-stick pan and add the coconut and sauté on medium flame for 6 to 7 minutes or till it turns light brown in colour.
- Add the condensed milk, mixed nuts, saffron strands and cardamom powder, mix well and cook on medium flame for 3 to 4 minutes, while stirring continuously.
- When the mixture leaves sides off the pan switch off the gas and transfer the mixture onto a plate and keep aside to cool 30 minutes.
- Once cooled, divide the mixture into 14 equal portions and roll each portion into a round laddoo.
- Roll each laddoo in the desiccated coconut till they are evenly coated from all the sides.
- Serve or store in an air-tight container. Use as required.
- These laddoos stay fresh in an air-tight container for a week at room temperature.
Nutrient values (Abbrv) per laddoo
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