This is the easiest Diwali recipes made within 15 minutes. You can even include your kids while making this, sure will be a fun for them. I have always watched from kid the Milkmaid advertisement in which they gorgeously show
the making of coconut ladoo. From that time I used to wonder how they make and what could be the recipe. Now recently when I made kalakand, I used up only 1/2 of the tin and saw this coconut ladoo video too, so tried this coconut ladoos. Its easy to prepare and perfect for gifting too. I used desiccated coconut here, you can use fresh coconut. You have to dry roast the coconut a bit to expel the moisture, but make sure you do not change the colour of the coconut.
Coconut ladoo recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 15 mins | Cook time: 5 mins | Makes: 15
Prep Time: 15 mins | Cook time: 5 mins | Makes: 15
Ingredients
| Milkmaid/ condensed milk | 1/2 tin |
| Grated coconut | 2 cups + 1/2 cup for rolling |
| Ghee | For greasing |
| Milk powder (optional) | 2 tblsp |
Method
- In a non stick pan, add condensed milk, 2 cups grated coconut, milk powder if using.
- Heat over medium flame and stir for 4 – 5 minutes or until the mixture turns non sticky and becomes a mass.
- Switch off the flame and let it become warm. In a plate place the remaining grated coconut and make equal sized balls out of the mixture and roll these ladoos over the grated coconut. Grease your hands with ghee each time while rolling.
Notes
- I used desiccated coconut. If using fresh coconut, take care not to choose too young, tender coconut.
- Avoid scraping the coconut too much with the brown part, as it will spoil the colour of the ladoos.
- If your coconut is too moist, dry roast without changing its colour.
- Make sure your keep the flame always in medium flame.
- You can refrigerate the ladoos, but since coconut, consume within couple of days.
I arranged the ladoos in the mini muffin liners. Its perfect for serving as well as gift packing.
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