Coconut Laddu

Coconuts are loved by everyone, from the tender ones to the grated flakes.I, too, love them a lot.In the southern parts of India, many of the dishes are prepared using coconuts.But when it comes to coconut laddu, I don't think there is any partiality of not liking it. The very look itself is a luscious one. The recipe goes very simple with dessicated coconut powder, milk and sugar. Do give these tempting laddus a try and enjoy !!

PICS UPDATED (I have used homemade dessicated coconut in this recipe, link shared in NOTES)

Preparation time ~ 10 minutes

Cooking time ~ 17-20 minutes

Author ~ Julie                    

Serves ~ 18-20 laddus
Ingredients
dessicated coconut 3 cups 
milk 1 cup
sugar 1 1/2 cup
cardamom powder 2tsp
almond   15-20 halves

(OLD PIC)

Watch on YouTube- 

Method

• Roast the dessicated coconut on low flame in a non-stick pan till you see light coconut oil streaks on the pan and a good nutty flavour.
• Add the milk and keep stirring until all milk is absorbed.
• Add the granulated sugar, keep stirring on low flame. This may take 3-4 minutes when the sugar leaves out moisture and starts cooking. Add the cardamom powder and keep stirring continuously, on low flame.
• After about 7-8 minutes, the mix is sticky but moisture is dried up. Switch off the flame at this point and keep stirring for another 2 minutes, otherwise the coconut may change colour and start browning. Move from heat and leave to cool slightly. 
• Start to roll into balls when warm by placing an almond half and make balls. Roll in dry dessicated coconut and keep aside. Similarly, make all other coconut laddus. 
• Store in airtight containers for 3-5 days, or refrigerate longer.

NOTES

* I have used homemade dessicated coconut in this recipe, you can use this link to get the recipe.

* The coconut laddu is moderately sweet, you can use 1 cup for mildly sweet version.
* Stays good at room temperature for 3-5 days.Refrigerate in airtight containers for days.