Diwali is round the corner and there is festivity in the
air. There is something magical about the festivals. The spirits soar high and
there is so much excitement everywhere. I make sweets at home every Diwali.
Idea is to enjoy the process as much as the product. Homemade sweets are far
more hygienic than the store bought ones and the purity of ingredients is also guaranteed.
Kids lending the helping hands is a bonus and the whole process becomes a family
event, a celebration.
We made coconut laddus at home yesterday. We made elaichi
flavoured laddus and then experimented with chocolate flavour. Both the batches
came out well.
Here is the recipe of soft,chewy coconut laddus in two
flavours-
Coconut Laddu | Coconut Balls
(Elaichi Flavour)
Ingredients
2 ½ cups + I tablespoon desiccated coconut (240 ml cup)
I (400 Gms) tin condensed milk
8 green cardamoms (remove the seeds and powder them)
20 almonds chopped finely
½ cup desiccated coconut to roll laddu
½ teaspoon ghee (clarified butter) or butter
Method
Empty condensed milk in a thick bottomed steel wok. Add
desiccated coconut.
Mix well. The mixture should be thick.
Cook the mixture on low flame. Keep stirring continuously so
that it is evenly cooked.
The mixture will start leaving the sides and collect in the
center as one big lump. Turn off the heat.
Add cardamom powder and chopped almonds. Mix well.
Apply ghee or butter in your palms and roll out mixture into
medium size laddus (balls).
Roll the laddus (balls) in desiccated coconut. Cool and
store in airtight jar.
Chocolate Coconut Laddu | Chocolate
Coconut Balls
Ingredients
2 cups desiccated coconut (240 ml cup)
I (400 Gms) tin condensed milk
3 tablespoons unsweetened cocoa powder
4 tablespoons hot milk
½ cup chopped walnuts
A pinch of salt
½ cup desiccated coconut to roll laddu (balls)
½ teaspoon ghee (clarified butter) or butter
Method
Mix cocoa powder and milk to form a lump free paste. Add the
paste to condensed milk and mix well.
Add desiccated
coconut and salt.
Cook the mixture on low flame. Keep stirring continuously so
that it is evenly cooked.
The mixture will start leaving the sides and collect in the
center as one big lump. Turn off the heat.
Add chopped walnuts.
Apply ghee or butter in your palms and roll out mixture into
medium size laddus (balls).
Roll the laddus (balls) in desiccated coconut. Cool and
store in airtight jar.
Hello Urmila, You can use fresh or dry shredded coconut as well. You must adjust the quantity of coconut in that case. The mixture should be thick but not dry before cooking. Hope this helps. Happy Laddu Making! :)
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