Coconut Ladoo | Nariyal Ladoo
Coconut ladoo is a famous traditional Indian sweet dish that is mostly prepared during festivals and on various occasions. Indians of all age groups are fond of coconut ladoo.
Ingredients
- 2 cup Desiccated coconut
- 50 g Desiccated coconut, for coating
- 1 cup Milk at room temperature
- ½ cup Condensed Milk
- 1 cup Milk Powder
- 1 teaspoon Cardamom Powder
- 10-15 pieces Saffron leaves
- 1 tablespoon Ghee
- 1 teaspoon Almond, chopped, for garnishing
- 1 teaspoon Pista, chopped, for garnishing
Instructions
Initial Preparation
- Soak saffron leaves in 1 cup milk and keep aside.
Main Method
- Take a nonstick or heavy bottom kadai. Pour 1 tablespoon of ghee on low flame.
- Add 2 cup desiccated coconut in ghee and saute till it looks slightly fried for 4-5 minutes on low flame and stir continuously.
- Make sure the color of the coconut does not change.Pour 1 cup milk powder and saute for 1 minute.
- Pour saffron-soaked milk on the above mixture.
- As soon as the desiccated coconut soaks milk completely, add ¾ cup of condensed milk or 1 cup of powdered sugar.
- Cook till the above mixture leaves the surface of the kadai. Switch off the gas.
- Add cardamom powder over it.Make ladoo of this mixture when the mixture remains slightly warm.
- Take 50 g desiccated coconut in a bowl/plate and put ladoo one by one into the bowl/plate.
- Roll the ladoos in desiccated coconut till they are evenly coated from all sides.
- Garnish with chopped almond and pista and serve.