Indulge in the irresistible sweetness of homemade Coconut Ladoos, a delightful traditional Indian sweet treat. These melt-in-your-mouth delights are surprisingly simple to make, requiring only a handful of readily available ingredients. The fragrant coconut combined with the rich sweetness creates a perfect balance of textures and flavors, making them ideal for any occasion – from festive celebrations to a simple afternoon pick-me-up. Imagine the blissful aroma filling your kitchen as you create these little spheres of happiness.
These coconut ladoos are incredibly versatile; adjust the sweetness to your liking and add a hint of cardamom or other spices for a unique twist. Ready to embark on this culinary journey and create a batch of these delectable treats? Let's dive into the easy-to-follow step-by-step instructions below.
Tools Needed
- Pan
- Gas stove
Ingredients
- Ghee: 2 spoons
- Desiccated Coconut Powder: 4 bowls
- Milk: 3 bowls
- Milk Powder: 5 tablespoons
- Sugar: 2 bowls
- Mawa (Khoya): 250 grams
- Yellow Food Color: a pinch (optional)
Step-by-Step Instructions
Step 1. Prepare the Coconut Mixture
- Put a pan on the gas and add two spoons of ghee.
- Let the ghee melt. Add four bowls of desiccated coconut powder and fry for 2 minutes while stirring, keeping the gas flame on low.
- Add three bowls of milk and five tablespoons of milk powder (optional).
- Add two bowls of sugar (using the same bowl as for coconut powder). Cook well, mixing everything, with the gas flame on medium.
- Continue cooking until the mixture starts leaving the pan and becomes dry.
- Turn off the gas and let the mixture cool for 15 minutes.
Step 2. Prepare the Mawa Filling
- Mix 250 grams of mawa with a pinch of yellow food color (optional). You can add two spoons of powdered sugar if desired.
- Make small balls from the mawa mixture.
Step 3. Assemble the Ladoos
- Take some of the cooled coconut mixture, place a mawa ball inside, close it, and shape it into a round ladoo.
Step 4. Finish and Decorate
- Roll the ladoos in desiccated coconut powder.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Skipping milk powder is possible, but it enhances the taste.
- The consistency should be dry enough to form ladoos; cook until it leaves the pan.
Nutrition
- N/A
FAQs
1. Can I store leftover Coconut Ladoos?
Yes! Store them in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
2. What can I substitute for desiccated coconut?
Fresh coconut can be used, but you'll need to grate it and squeeze out excess moisture before using it in the recipe. The texture might be slightly different.
Enjoy your freshly made Coconut Ladoos! Their delightful taste and simple preparation make them a perfect treat for any time. Share this recipe with your friends and family and spread the joy of homemade sweetness.