Coconut Laddu Recipe
Coconut laddu recipe featuring fine desiccated coconut cooked with sweetened condensed milk and flavored with cardamom for a quick and juicy festive treat.
Ingredients
Main Ingredients
- 2 cups of Desiccated coconut fine type
- 1 cup Condensed milk sweetened
- 1 tbsp Ghee clarified butter
- 2 tbsp Desiccated coconut to be used in coating
Spices and FlavoringsFlavourings
- ½ tsp Cardamom powder
- 1 tsp Rose water optional
- 4-5 strands Saffron soaked in teaspoonful warm milk, optional
Instructions
- Take a non-stick pan with a heavy bottom, and keep it warm on a low flame and add one teaspoon of ghee. Add 2 cups of desiccated coconuts and saute lightly over 2-3 minutes. Make sure that the coconut does not turn brown; it is just that you need to break the natural oils and smell of the coconuts.
- Take out 2 to 3 tablespoons of the desiccated coconut mixture and keep it aside. Then add the sweetened condensed milk. Keep on stirring to prevent the mixture from sticking to the bottom of the pan.
- Continue cooking the mixture on low heat. With the condensed milk being absorbed by the coconut, it will begin to thicken, creating a mass that will leave the sides of the pan behind.
- Cardamom powder and rose water (optional) are added at this point. At this point, assume you are using saffron milk to give it a golden hue. Now, add it and stir thoroughly.
- As soon as the mixture is thick and it sustains its shape, take it out of the heat and place it on a plate. Allow it to cool for a few minutes till it is not too hot to feel with your palms.
- Wipe your palms with some ghee. Take the portion of the mixture and roll it between your palms to create a ball that is round, smooth and small.
- This is the step of rolling the prepared laddu in the dry desiccated coconut that you had put aside earlier until it is completely covered. Repeat with the remaining mixture and allow them to dry after 30 minutes, then they may be served.
Notes
- Use a low heat setting throughout the entire cooking process to ensure the coconut remains white and does not develop a burnt or toasted flavor.
- If using fresh coconut, ensure you grate only the white part and avoid the brown skin to maintain the clean appearance and soft texture.
- Roll the laddus while the mixture is still slightly warm; once it cools completely, it becomes harder to achieve a perfectly smooth and round shape.