Coconut Ladoo
Coconut Ladoo is one of my favorite coconut dessert recipe to date. Just a few ingredients, a few minutes in the kitchen and you are ready for a heavenly experience with soft-on-bite rich coconut sweet. Coconut Laddu make for perfect after meal nibbles or a party dessert.
Coconut Ladoo
Ingredients
10Instructions
- 1
Heat 1/2 tbsp butter or ghee in a heavy bottomed vessel. Add grated fresh coconut and saute for 4 mts on low flame.<br
- 2
Add 1/2 cup dairy whitener and a tin of condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 mts.<br
- 3
Add 1/2 tsp cardamom powder and mix. Turn off heat and cool. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.<br
- 4
Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life. At room temperature it stays fresh up to 2-3 days. Note :You can add roasted nuts and dry fruits to the coconut ladoo if you want. Coconut Ladoo
About This Recipe
Coconut Ladoo is one of my favorite coconut dessert recipe to date. Just a few ingredients, a few minutes in the kitchen and you are ready for a heavenly experience with soft-on-bite rich coconut sweet. Coconut Laddu make for perfect after meal nibbles or a party dessert.
Coconut works beautifully in sweetened condensed milk. You can also make excellent chocolate truffles with it substituting the cream.
Even the ones on a diet cannot resist this delicious temptation. Get into your kitchen to make this ridiculously easy to make coconut Ladoos and you won’t regret it. 🙂
Coconut Ladoo Recipe
Preparation: 10 mts Cooking Time: 15 mts
Makes approx 16-18 balls
Cuisine: Indian
.
4 cups grated coconut
1/2 cup dairy milk whitener (I used Nestle brand)
1 tin (400 gms) sweetened condensed milk (I used Nestle brand)
1 tbsp ghee or butter, melted
1/2 tsp cardamom pwd
few tbsps dessicated coconut or dry coconut powder
1 Heat 1/2 tbsp butter or ghee in a heavy bottomed vessel. Add grated fresh coconut and saute for 4 mts on low flame.
2 Add 1/2 cup dairy whitener and a tin of condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 mts.
3 Add 1/2 tsp cardamom powder and mix. Turn off heat and cool. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.
4 Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life. At room temperature it stays fresh up to 2-3 days.
Note
:You can add roasted nuts and dry fruits to the coconut ladoo if you want.
