Coconut Ladoo is one of the recipes that kindles my childhood memories.I remember once my perimma made this after seeing the recipe from milkmaid booklet and it was so delicious.I wanted to try this with dessicated coconut and now that I am able to reach dessicated coconut easily I tried it this year.I made this coconut ladoo when SIL's family visited us some 3 months back yes when I was nearing my due :) I was craving for sweets throughout my pregnancy and I was expecting a girl and almost named her :) Now I am in the process of selecting names for gugu.
I have noted down a recipe with fresh coconut,jaggery and milk as main ingredients will surely try and post it by next year.
Coconut Ladoo Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 12 ladoos Recipe Category: Sweet | Recipe Cuisine: South Indian
Dessicated Coconut* - 1 cup heaped + 1/4 cup for rolling Sweetened Condensed Milk - 1/2 cup Cardamom powder - a pinch(optional) - I didn't add.
*You can replace dessicated coconut with fresh coconut too
I used Amul Mithai Mate condensed milk, measure 1/2 cup and keep aside.Now in a pan preferably nonstick - roast dessicated coconut for 2mins.
Then add condensed milk,and cook in low flame till it comes together.
First it may look crumbly after sometime it forms a ball like, at this stage switch off.Let it cool down now form small balls.
Roll the ladoos in dessicated coconut.Place them in mini cupcake liners and let it to set.
Keeps well for 2 days in room temperature itself!
If you are using fresh coconut then roast the coconut till golden then add condensed milk.
Ladoos made with condensed milk has more shelf life.
If you are using fresh coconut then the measure of condensed milk may slightly vary so plus or minus accordingly.
Do not overcook just switch off once everything comes together.Else the ladoos will turn hard and lose melt in the mouth texture.
The ladoo keeps well for atleast 2 days in room temperature.May be after that you can refrigerate it.