Friday, 9 March 2018

Festive Nariyal Laddu - Pistachio Coconut Laddu | Strawberry Coconut Laddu | Chocolate Coconut Laddu





The festival of Holi spreads mirth and merriment.  It wakes up the child in you. We are sitting on our lawn and loving the warmth of the Sun after playing Holi. The Sun washes the garden with a golden glow. Bird songs permeate the air. A dove perches on the food table and begins to feed on the millets kept for her.
Kids squeal and scream running after each other with their water guns. They want to carry on the Holi fun while grown-ups are enjoying a chat in high decibels. Soon, mom appears with tea and everyone lunges for their cuppa. We take out our coconut laddus made especially for Holi. Coconut laddus along with hot tea taste heavenly.  
Making sweets at home is a happy experience. This Holi,  we made three variations of coconut laddu.  Pistachio and Coconut Laddu, Strawberry and Coconut Laddu and Chocolate and Coconut Laddu.
Three different colours and flavours of the laddu made a colorful plate going with the spirit of the festival. We loved all the flavours and colours.
These laddu are easy to make. You can get more creative and innovative with flavours and nuts. These will be a big hit in kids' birthday party and picnics.





 Pistachio and Coconut Laddu

Ingredients

  • 2 ½ cups desiccated coconut
  • 400 grams (1 tin) condensed milk
  • ¼ cup slivered pistachios
  • ½ teaspoon  ghee (clarified butter) or butter
  • 8-10 green cardamoms powdered
  • ½ cup desiccated coconut  

Instructions

  1. Empty condensed milk in a thick bottomed steel wok.
  2.  Add desiccated coconut and mix well. 
  3. Cook the mixture on low flame. Keep stirring continuously so that it is evenly cooked and does not burn at the sides and bottom.  
  4. The mixture will start leaving the sides and collect in the center as one big lump. Turn off the heat.
  5. Add cardamom powder and chopped pistachios. Mix well.
  6. When the mixture cools down a bit and is easy to handle, it is time to roll into laddu.
  7. Apply ghee or butter in your palms and roll out mixture into medium size laddus (balls).
  8. Roll the laddus (balls) in desiccated coconut. Cool and store in an airtight jar.



Strawberry Coconut Laddu

Ingredients

  • 1 ¼ cup desiccated coconut
  • 200 grams ( ½ ) tin condensed milk
  • 1 teaspoon beetroot puree (beets boiled chopped and pureed.)
  • ¼ cup chopped almonds
  • ½ teaspoon ghee or butter
  • 1 teaspoon vanilla or strawberry essence
  • ¼ cup desiccated coconut to roll laddu

Instructions

  1. Empty condensed milk in a thick bottomed steel wok. Add desiccated coconut.
  2. Mix well. Add beet puree.
  3. Cook the mixture on low flame. Keep stirring continuously so that it is evenly cooked.
  4. The mixture will start leaving the sides and collect in the center as one big lump. Turn off the heat.
  5. Add chopped almonds. Mix well. Add vanilla/strawberry essence
  6. Apply ghee or butter in your palms and roll out mixture into medium size laddus (balls).
  7. Roll the laddus (balls) in desiccated coconut. Cool and store in an airtight jar.



Chocolate Coconut Laddu

Ingredients

  • 1 ¼ cup desiccated coconut
  • 200 grams ( ½ ) tin condensed milk
  • 75 grams dark chocolate
  • ¼ cup chopped toasted walnutts
  • ½ teaspoon ghee or butter
  • ¼ cup desiccated coconut to roll laddu


Instructions

  1. Empty condensed milk in a thick bottomed steel wok. Add desiccated coconut.
  2. Mix well.  
  3. In a double boiler melt dark chocolate. Add to the mixture.
  4. Cook the mixture on low flame. Keep stirring continuously so that it is evenly cooked.
  5. The mixture will start leaving the sides and collect in the center as one big lump. Turn off the heat.
  6. Add chopped walnuts. Mix well.
  7. Apply ghee or butter in your palms and roll out mixture into medium size laddus (balls).
  8. Roll the laddus (balls) in desiccated coconut. Cool and store in an airtight jar.









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