Monday, 25 November 2019

Recipe 97: Coconut Ladoo

Festivals and holidays calls for sweet treats. But ones that are time consuming, are so upsetting.


This version of coconut ladoo takes really less time as well as ingredients.


By using dry coconut flakes, some milk powder and almost zero amount of ghee you too can achieve mithai-wala style coconut ladoo that tastes of ghee and khoya!
Technically, by nature coconut itself is loaded with saturated fats which gets released when heated. So, additional ghee/oil for cooking is hardly required.


Moreover, these ladoos even after sitting in room temperature for 2-3 days do not go dry and hard. They are as soft as minutes after preparation. And, if you store them in fridge, still they retain a lot of its moisture and are soft.
So lets begin!

Ingredients:

  1. 4 cups desiccated coconut
  2. 1 + 1/2 cups milk
  3. 1 cup sugar
  4. 3/4 cup milk powder
  5. 1 tbsp. ghee
  6. 1 tsp. cardamom powder
  7. 10-15 small golden raisins

Method:

Soak raisins in water.
Keep aside.
In a kadhai/wok, add ghee and 3 cups of coconut.
On low heat, roast coconut till the color changes from white to off-white with few brown bits.
Add milk to hydrate the coconut.
Mix well.
Add sugar.
Mix till sugar melts and the coconut mixture begins to form one big lump.
Add milk powder, cardamom powder and raisins.
Press and stir till the mixture resembles soft dough.
Switch off the heat.
Allow the mixture to cool for 10-15 minutes.
Begin forming coconut ladoo in the size of your choice.
In a plate spread the remaining 1 cup of coconut.
Roll each ladoo in it for forming a thin coating of dry coconut all around.
This is an optional step but recommended. Dry coconut coating on ladoo prevents the ladoos from stick to each other.
Best served in room temperature.

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