Coconut Laddu

Coconut laddu is very popular in India and very simple to make. Coconut laddu is one of the tasty sweet, made by using coconut and condensed milk. Go through the following procedure and know how to make 20 laddus within 10-15 mins. Enjoy and leave your comments!!

Ingredients:

• 2 Cup fresh desiccated coconut + 1/2 cup for rolling on the laddu
• 3/4 Tin condensed milk
• 5-6 crushed Cardamom Raisins for garnishing
• 1/2 cup Milk[optional]
• 1/2 cup Ghee[optional]

Preparation:

• In a pan fry the desiccated coconut on low flame for few mins
• Add cardamom powder and condensed milk and stir it until the mixture thickens
• Stir continuously till the mixture starts leaving the sides of the pan
• Remove from flame and let it cool down for about 5-10 mins
• Roll over the dry coconut and decorate with raisins
• Delicious Coconut laddus are ready

Tips:

• While adding the condensed milk, make sure to stir continuously else the mixture will get burnt at the bottom and add some ghee to avoid sticking
• Colored coconut scrapings can be sprinkled over the laddus
• Alternatively, decorate by using different dry fruits, the whole dish will have a colorful look
  

testing- post

Laapsi- sweet

Ingredients:

• 3/4 cup ghee
• 1+1/4 cup jaggery
• 3 cup water
• 1 tsp cardamom powder
• 1/4 dry coconut small pieces
• 1 cup broken wheat
• A pinch of saffron [optional]

Garnish:

• Chopped almonds
• Chopped pistachios

Preparation:

• Take a pot boil 2 cups of water
• In another pot put jaggery and 1 cup of water; boil till the jaggery dissolves in water
• Take a pan, add broken wheat and ghee, cook it well in medium heat till it turns in golden brown color
• Add boiling water [ of step-1] to the pan and cover the lid for 2 mins in low flame
• Remove the lid and stir occasionally till the liquid is evaporated and the broken wheat are cooked, if its not cooked you can add more water if necessary
• Check it by picking a few grains from your spatula and pressing between your fore finger and thumb, the grains should be soft
• Strain & add jaggery water [of step-2], cardamom powder and dry coconut pieces and cook well till ghee appear in the sides of the pan
• Remove pan from the heat and garnish it with chopped almonds & pistachios
• Serve hot

Tips:

• Instead of jaggery you can use sugar or brown sugar, but jaggery gives good taste
• If you want to keep laapsi for 1-2 days don’t add coconut