I wanted to try this Khoya Ladoo for last Diwali itself but somehow it got missed so when I was looking for easy holi recipes, this one came to my mind.This is very easy to make with minimal ingredients, just in few mins you can get the ladoos ready and it tastes delicious too.
Last week, I made this ladoo and everyone at home enjoyed it.I used sugar for coconut ladoo recipe so wanted to try with jaggery this time as I am replacing sugar with jaggery / cane sugar in all possible recipes.It worked so well as khoya and jaggery paired up so well.
Last week, I made this ladoo and everyone at home enjoyed it.I used sugar for coconut ladoo recipe so wanted to try with jaggery this time as I am replacing sugar with jaggery / cane sugar in all possible recipes.It worked so well as khoya and jaggery paired up so well.
Khoya Coconut Ladoo Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 10 ladoos
Recipe Category: Sweet | Recipe Cuisine: South Indian
Recipe Category: Sweet | Recipe Cuisine: South Indian
Unsweetened Khoya - 3/4 cup tightly packed
Dessicated Coconut* - 1/3 cup + 2 tbsp for rolling
Jaggery - 3/4 cup , Water - 1/3 cup
Cardamom powder - a pinch(optional) - I didn't add.
*You can replace dessicated coconut with fresh coconut too
Method:
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, then Strain and keep aside.
- Take the jaggery syrup in a pan and heat it up.Cook till it bubbles up and is slightly thick like honey in consistency.At this stage add khoya.
- Keep mixing till it becomes a goey mass and starts bubbling and gets thick.When it starts to thicken, add dessicated coconut.
- Keep mixing till all the moisture is absorbed, the mixture will become thick.At this stage add cardamom powder and switch off.
- Let it cool down for few mins.When its still warm,make small ladoos.Roll the ladoos in dessicated coconut.Place them in mini cupcake liners and let it to set.
My Notes:
- If you are using fresh coconut then roast the coconut till golden then add condensed milk.
- 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 3 days in room temperature.May be after that you can refrigerate it.
- I reserved around 1/4 cup of the cooked khoya coconut mixture to eaten as such so did'nt make ladoos so got 10 ladoos.
- You can add any nuts and dry fruits of your choice.
