Coconut Ladoos are one of the most popular sweets prepared for Diwali. These coconut ladoos are made with fresh coconut or with dessicated coconut. In India, festivals like marriages and other auspicious days are all totally incomplete, if Laddu is not served at the table. These Coconut Ladoos are very easy to prepare with fresh grated coconut, milk and sugar. Here goes the quickest, easiest and simplest dessert recipe to make at your home...:)
Fresh Coconut grated - 2 cups
Ghee - 1 tbsp
Cashewnuts - 10
Milk - ¾ cup
Cardamom pwd - a generous pinch
Sugar - ¾ cup
Fresh cream - 1 ½ tbsp
Saffron shreds to garnish
Grate coconut to fine shreds.
Heat ghee in a frypan.
Add cashewnuts and saute it to golden.
Remove and reserve.
Add grated coconut ( keep aside 1/4 cup of coconut separately for rolling of ladoos the last step ) and slightly toss it in low medium flame for 2 mins or until it starts giving sweet aroma. ( take care it shouldn’t turn brown, light golden color will be fine )
Add the milk and keep stirring on low.
When all the milk is absorbed and turns thick mass consistency, add sugar and cardamom pwd.
Mix well and keep stirring on low medium flame.
The mixture gets a little diluted and starts thickening again.
Keep cooking on low flame for few more minutes until the mixture turns sticky.
Now add fresh cream and combine.
Keep stirring on low flame until the mixture starts to leave the sides of the pan.
Add roasted cashew nuts and give a quick stir.
Turn off the gas and allow it to cool.
Grease your hands with little ghee or use a plastic glove and make even sized balls of it.
Meanwhile spread the fine coconut shreds on a plate.
Dip and roll each ball into the coconut that’s spread on the plate. ( this will give the ladoo a nice flaky coconut cover.
Arrange on a plate.
Delicious Coconut Ladoos are ready.
Garnish with saffron shreds and roasted nuts.
Serve at the room temperature.
You can store the ladoos in an airtight container in the refrigerator.