Learn How To Make Coconut Ladoos At Home Easily

To make coconut ladoos, roast grated coconut in ghee, then combine with sweetened condensed milk, roasted nuts, and cardamom powder. Cook until the mixture thickens, then shape into balls and optionally coat with more grated coconut. Garnish with nuts or saffron, and store in an airtight container.

To make coconut ladoos, roast 2 cups of grated coconut in 1 tablespoon of ghee until golden. Add roasted nuts and mix in 1 cup of sweetened condensed milk. Optionally, dissolve grated jaggery in warm milk and add for extra sweetness. Flavor with cardamom powder and saffron, then cook until the mixture thickens. Let it cool slightly, grease your hands with ghee, and roll the mixture into balls. Optionally, coat with grated coconut and garnish with nuts or saffron, then allow the ladoos to cool and store in an airtight container.

 Ingredients:

• 2 cups grated fresh coconut (or desiccated coconut)
• 1 cup sweetened condensed milk
• 1/2 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• 2 tablespoons chopped nuts (cashews, almonds, or pistachios)
• 1/4 cup grated jaggery (optional, for extra sweetness)
• 1/4 cup milk (optional, if using jaggery)
• A pinch of saffron strands (optional, for flavor and color)

 Instructions:

1. Preparation:

•  If using fresh coconut, grate it finely. If using desiccated coconut, measure out 2 cups.
• Chop the nuts into small pieces.

2. Roasting Coconut:

• Heat a heavy-bottomed pan or skillet over medium heat.
• Add 1 tablespoon of ghee to the pan.
• Add the grated coconut to the pan and roast it lightly for 3-4 minutes until it becomes aromatic and slightly golden.
• Be careful not to burn it.
•  Remove the roasted coconut from the pan and set it aside.

3. Making the Base Mixture:

•  In the same pan, add the remaining ghee and chopped nuts.
• Roast the nuts until they are golden brown and fragrant. This should take about 2-3 minutes.
• Add the roasted coconut back into the pan with the nuts.

4. Adding Sweetness:

• Pour the sweetened condensed milk into the coconut and nut mixture.
• Stir well to combine all the ingredients. Continue to cook over low to medium heat, stirring continuously.
• If using jaggery, dissolve it in warm milk and add it to the mixture at this stage. Stir well to combine.

5. Flavors and Spices:

•  Add the cardamom powder to the mixture.
• If using saffron strands, soak them in a tablespoon of warm milk for a few minutes and then add to the mixture.
•  Continue to cook the mixture until it thickens and starts to leave the sides of the pan. This should take about 10-12 minutes.

6. Shaping the Ladoos:

• Once the mixture has thickened and come together, turn off the heat and let it cool slightly.
• Grease your hands with a little ghee.
•  Take small portions of the mixture and roll them into smooth, round balls (laddoos). The size can vary as per your preference, typically around the size of a golf ball.

7. Coating and Garnishing:

•  If desired, roll the ladoos in additional grated coconut to coat them.
• Place a chopped nut or saffron strand on top of each ladoo for garnish.

8. Cooling and Storing:

• Allow the ladoos to cool completely.
• Store them in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer shelf life.

Enjoy your homemade coconut ladoos, a delightful treat with the rich flavors of coconut, cardamom, and ghee.