Indulge in the delightful taste of homemade Fresh Coconut Laddus, a traditional Indian sweet treat that's surprisingly easy to make. These melt-in-your-mouth delights are perfect for any occasion, from festive gatherings to a simple afternoon indulgence. The fragrant aroma of freshly grated coconut combined with the subtle sweetness of jaggery creates a truly irresistible flavour profile. Forget store-bought sweets filled with preservatives; these laddus offer a healthier and more authentic experience, showcasing the natural sweetness of coconut and the warming notes of traditional spices.
This recipe utilizes simple ingredients readily available in most kitchens, ensuring a hassle-free cooking experience even for novice bakers. The result? A batch of perfectly formed, exquisitely flavored coconut laddus that will impress your family and friends. Ready to embark on this delicious culinary journey? Let's dive into the step-by-step instructions below to create these heavenly treats.
Tools Needed
- Mixer
- Wok or Pan
- Bowl
- Plate
Ingredients
- Fresh Coconut: 2 small coconuts
- Full Cream Milk: 0.5 liters (500ml)
- Saffron: a pinch
- Sugar: 1 cup
- Cardamom Powder: 0.5 teaspoon
- Milk Powder: 1 cup
- Desi Ghee (Clarified Butter): 1 tablespoon
- Desiccated Coconut: optional
Step-by-Step Instructions
Step 1. Prepare the Coconut & Milk Base
- Wash and cut the fresh coconut into very small pieces. Grind the coconut pieces in a mixer jar until coarsely ground. No need to add water.
- Measure the ground coconut. You should get about three cups.
- Heat full cream milk in a wok or pan over high heat, stirring until it boils. Reduce heat to low, add saffron milk (saffron steeped in a tablespoon of milk), and simmer until the milk reduces by half, stirring occasionally and incorporating any cream that forms on the sides.
- Add the ground coconut and milk powder to the reduced milk. Stir continuously and simmer over low-medium heat, stirring every 1-2 minutes to prevent sticking.
- Cover and continue cooking until the mixture is thick and the milk has completely cooked, stirring occasionally.
Step 2. Sweeten and Cook
- Add sugar and cardamom powder. Stir well and cook on low heat for 5 more minutes until the sugar dissolves.
- Increase heat to medium-high and stir continuously until all the water evaporates, and the mixture is completely dry.
Step 3. Finish and Dry
- Stir in desi ghee (clarified butter) and cook for another 5 minutes on medium-high heat to ensure it dries completely.
Step 4. Shape and Garnish the Laddus
- Turn off the heat and transfer the mixture to a plate to cool completely.
- coat the laddus with desiccated coconut and garnish with pistachio flakes.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use a thick-bottomed wok or pan to prevent sticking.
- Store laddus at room temperature for up to two days or in the refrigerator for longer storage.
Nutrition
- N/A
FAQs
1. Can I use sugar instead of jaggery?
Yes, you can replace jaggery with granulated sugar. However, the flavor will be slightly different; jaggery offers a unique, deeper sweetness.
2. How long can I store the coconut laddus?
Store the laddus in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them.
These fresh coconut laddus are a testament to the simple elegance of traditional Indian sweets. Enjoy the satisfying process of creating these delightful treats and the even greater pleasure of sharing them with loved ones. Happy cooking!