We know… this is a much belated Diwali post..in fact a much belated blog post itself but we’re always in for coconut ladoos, aren’t we now?
Just when I was ready to put up the Coconut Ladoos on the blog right before Diwali last month after a long break, I realized that the blog itself wasn’t too pleased with our absence. Yeah, sometimes technology likes to throw tantrums back at you too. Who knew! So, we were logging on after a while and the settings on the blog were acting funny. A lot had to be fixed/ updated before we could put something up which we have finally almost managed to do. 🙂
Hope ya’ll have been doing great, feeding yourselves well and cooking up storms in your kitchens! We’ve been cooking…a lot…not clicking too much… exploring, enjoying and critiquing (between ourselves) restaurants & cafés, here in Cincinnati.
Now back to the hero of the post. Coconut Ladoos. We like to do something special on Diwali and this time it was Coconut Ladoos. Not many of you may know but we made almost 200 Besan Ladoos last year on Diwali to distribute to friends. Here is the post about it. This time around it wasn’t 200, but each time we visited our friends around Diwali I quickly made these, wrapped them beautifully and off we went. I absolutely love coconut & of course coconut ladoos are my favorite sweet and I decided that this Diwali I am going to make this everyone’s favorite too!
So I saw this recipe on youtube and with very minor tweaks and in minutes made these amazing ladoos. It’s a super easy, quick & delicious recipe- Diwali or no Diwali, do try them.
There couldn’t be a better way to join our buddies at Fiesta Friday after a long time too! So let’s dig in!
Here is how we made them:
- 1 tablespoon ghee
- 1 ½ cups shredded unsweetened desiccated coconut plus 2-3 tablespoons for coating the ladoos
- 6 tablespoons sweetened condensed milk
- 3-4 tablespoons whole milk (you may use low fat milk as well)
- 1 teaspoon ground cardamom
- In a non-stick pan, heat the ghee and add in 1 ½ cups coconut. Roast this on medium heat for about a minute, stirring continuously.
- Next, add in the condensed milk and milk and mix well. Cook this for about 2 minutes until it all comes together like a dough. If the mix seems dry, add milk in 1 teaspoon increments until you reach the desired consistency.
- Then add in the cardamom and turn off the heat. Cool the mix for about 4-5 minutes until it becomes easy to handle.
- Roll into even-sized ladoos (approx. the size of limes) and coat them with the coconut that was set aside for rolling. Pack them in pretty boxes and distribute to your friends or just stuff them in! 🙂
Help yourselves, please