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Coconut Laddu


Soft-Coconut-Laddu



                   In India, festivals, marriages and other auspicious days are all totally incomplete if Laddu is not served at the table. When you hear the name Laddoo , its the yellow besan ladoo that comes into our mind. But there are many varieties of them using different ingredients. Rava laddoo, carrot, coconut, sabudana, atta, dates etc.etc... list goes on and on. We Keralaites have a different version Ariyunda which is made of roasted rice, coconut and nuts. Thats my fffavorite which will be soon posted . For the time being, lets see how this sweet one touches our taste bud. 



Ingredients:


  1. Desiccated coconut : 1/2 Cup (see note if desiccated coconut not available)
  2. Semolina : 1 tbsp
  3. Almonds : 8 (powder it ) 
    Powdered Almonds
  4. Milk : 1/4 cup
  5. Home made Condense milk : 1/4 cup ( See note for preparing this) 
  6. Ghee or unsweetened butter : for rubbing on palms


Method:

  • In a pan dry roast the coconut, semolina, and almond powder for few minutes until it changes color a bit   


  • Into this add milk and mix for sometime  
  • Again add condense milk into this and let it cook for sometime. Continue stirring so that it doesnt get burnt in the bottom  

     

       
  • Turn off the flame when it is reduced to a thick paste and keep aside for cooling  

      


  • Rub ghee on your palms. Take a small size dough and gently mold into spheres. Dip these lightly on desiccated coconut and roll again. Repeat with the remaining. This might be very soft at the moment but after setting for an hour it will solidify.



Sweet-Coconut-Laddoo


Coconut-Laddoo


Note:


    • Its better to use desiccated coconut. If only shredded one is available, grind it to get a powdered one (but not a paste ) I used shredded coconut
    • You can prepare Sweetened Condensed milk at home by condensing whole cream milk with sugar and reducing it to half its quantity. In this recipe, 1/2 cup milk and 1/4cup sugar are reduced so that we get 1/4 cup condensed milk


    by Nilofer Ajmal

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