AuthorPooja SundariaCategoryIndian Sweet, VeganPerfect coconut ladoos meant soft, delicate coconut snowballs for me that’s exactly I define my one of favourite ladoos. Like other ladoos, coconut ladoo is a famous sweet in India for the festivity or gathering. It is not a special occasion or any festive today; I don’t need any special reason for enjoying these sumptuous ladoos.
Coconut ladoos are made using very few ingredients like desiccated coconut, coconut milk and sugar. Even these ladoos are so delicious but if you want to add cardamom powder or lemon zest, saffron, rose water; you can add nuts as well as per your liking.
I like fresh coconut flavour in these coconut ladoos. I always use fresh coconut for this recipe, that actually gives the tender, rich coconut flavour to this sweet but you can use dry coconut as well.
If you are using fresh coconut, then dry roast it for 5 min over a low flame to remove moisture just make sure not to brown. Continuously stir while roasting then adds coconut milk or any other whole milk of your choice. Maintain low flame while cooking.
This coconut ladoos recipe is:
• Easy to make
• Delicious and melt in the mouth
• Vegan friendly and gluten-free
• An exotic and simple sweet platter to brighten up your day
Ingredients
Instructions
Dry toast the coconut in a wide non-stick pan over low heat for 5 minutes without getting brown.
Keep two-three spoon roasted coconut aside.
Then add coconut milk into the same pan and bring it to boil over medium-low heat.
Keep stirring continuously and cook the mixture until the milk dries up completely.
Add sugar, keep stirring the mixture at this stage again mixture will become watery and loose.
keep stirring the mixture until the mixture starts leaving the pan and become shiny and quite firm.
Remove the mixture in a plate and bring it to room temperature.
Divide the ladoo mixture into equal portions and make round balls.
Roll them into the remaining coconut.
Sprinkle some pistachio powder on top.
Once totally cool, store it in an airtight container.
Ingredients
Directions
Dry toast the coconut in a wide non-stick pan over low heat for 5 minutes without getting brown.
Keep two-three spoon roasted coconut aside.
Then add coconut milk into the same pan and bring it to boil over medium-low heat.
Keep stirring continuously and cook the mixture until the milk dries up completely.
Add sugar, keep stirring the mixture at this stage again mixture will become watery and loose.
keep stirring the mixture until the mixture starts leaving the pan and become shiny and quite firm.
Remove the mixture in a plate and bring it to room temperature.
Divide the ladoo mixture into equal portions and make round balls.
Roll them into the remaining coconut.
Sprinkle some pistachio powder on top.
Once totally cool, store it in an airtight container.