This Indian sweet treat is a cross between Kalakand and...Read More
Calling all coconut lovers. These coconut ladoos are filled with fresh and desiccated coconut making for a very flavorful ladoo. The addition of condensed milk makes it rich and delicious perfect for Diwali.
With the festive seasoning full swing everyone is buying or making sweets in every nook and corner. Diwali is a season that I thoroughly enjoy only because of the food. More so the sweet foods. But there are so many preparations to complete that sometimes there isn’t any time to make your own sweets and we land up buying them. This recipe is for those who don’t like cooking/baking. Or who don’t have the time to make anything this season, look no further.
Essentially a ladoo is a bite sized sweet that is round in shape. There are many types of ladoos but these are one of my favourite. Not only because they are easy to make but because they indulgent and filled with coconut. Coming from a person who loves coconut, this is definitely a recipe for all the coconut fanatics. We mix all the ingredients in a bowl and once the mixture is well combined we roll into balls before rolling them through desiccated coconut for that fairy like angelic look.
When it comes to making these ladoos all you need is a bowl and a spoon. If you don’t want to roll them in your hands, you can transfer the mixture to a 6×6 inch square dish that is lined with baking paper/aluminium foil or cling wrap. Pat the mixture down and leave it to set in the fridge. Once the mixture is firm, cut into squares and serve.
I love garnishing these ladoos with little dried rose flowers. You can use rose petals (fresh or dry), pistachio powder or even crushed nuts that have been fried in ghee. Further more, you place them in boxes and wrap them up as gifts for your loved ones making for a friendly Diwali treat.
There are a few Diwali inspired recipes you can make this season and if you are looking for some motivation you can start with this recipe for sure. But the Raw malai cake is definitely a great option to consider, the Thandai mishti doi, Peanut ladoos and also the Bottle masala Mac n cheese. The ladoos store well in the fridge for upto 10 days in an air tight container. If you don’t cover them well they will dry up.
If you want to watch how I made this recipe, click here. Enough talk about the ladoos and Diwali. Let us make some ladoos. Happy Diwali Ninjas!
- Mixing bowl
- 1 1/2 cups Fresh Coconut grated
- 3/4 cup Desiccated coconut
- 1 cup Condensed milk
- 1 tsp Ghee
- 1/2 cup Milk powder
- 1/2 tsp Cardamom powder
- Dried rose flowers
- Remove 1/4 cup of desiccated coconut and set aside.
- Mix all the other ingredients in a medium bowl and stir until the mixture is well combined.
- Pinch the mixture with your fingers and roll into balls between your palms.
- Roll the coconut ladoos into the 1/4 cup of desiccated coconut. And stud each ladoo with a dried rose.
- Chill for 15 mins before serving.
- If the mixture seems too runny and wet, add a little more dry coconut into the mixture. If it seems a little dry add a little more condensed milk.
- If the mixture is sticking to your hands, use a little ghee or coconut oil to help them not stick.