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Toasted Coconut Ladoo Recipe

There are many varieties of Ladoos depending on the regions, family, festivals, and taste. These softballs mostly cooked for Indian festivals. These fudge balls have only 4 ingredients and ready only in 20 minutes. It is easy to cook and instant recipe. You can eat them as for as dessert or with tea.

Ingredients:

  • 1.5 cups dried shredded coconut or fresh shredded coconut
  • 1 cup full fat coconut milk or coconut cream (for fudgier)
  • Seeds of green cardamom pod or use other flavors like vanilla, cinnamon, lemon zest
  • ⅓ cup raw sugar, coconut sugar or jaggery powder
  • a pinch of salt

Preparation:

  • Blend coconut shred to make small shred or coarse size shred for a few seconds then add cardamom seeds and blend it again.
  • Dry toast the coconut shred over low heat. Toast until the coconut converts into golden color for 3 to 5 minutes. Stir continuously to avoid burning.
  • Now add coconut milk or cream and cook for 2 minutes. Then add sugar and salt and increase the heat and cook for 15 to 20 minutes.
  • Cook until the liquid absorbs and doesn't leak any moisture when squeezed or pressed.
  • Cool at room temperature then shapes into balls. Serve it.
  • Keep these ladies in refrigerate for up to a week.
Note:
  • Use other flavors like vanilla or lemon zest or cinnamon in place of cardamom.
  • Add 1 or 2 spoons of chocolate powder to make chocolate coconut balls.
 

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