COConut Laddoo – Super simple laddoo

Coconut laddoo is one of the most simplest laddoos to make I guess. Coconut laddoo is usually made using fresh coconut, but I use desiccated coconut as it increases the shelf life of the laddoo. Also I like that the laddoos turn out really nice and beautifully white when I use desiccated coconut. Unlike Rave unde which is a firmer laddoo, these coconut laddoos are softer and super yum!! Made this with my son as he wanted to make something special for Independence Day tomorrow. Hence made few in saffron and green as well. He not only helped in making these laddoos but was too excited to pose for the picts as well with a hidden intent to eat one or two in the process 🙂

Ingredients

3 cups – Desiccated coconut

2 cups – Milk

1 cup – Sugar

3 pods of cardamom

6 to 7 Cashews broken into small bits

edible food colour if using – I have used Sprig Natural colours

Method

In a heavy bottom pan mix desiccated coconut and milk and let it sit for a couple of minutes

Now put the pan on a low flame and cook the coconut for a couple of minutes while stirring continuously.

Add the sugar and on a medium low flame cook the coconut with stirring continuously.

Do not stop stirring and mixing as the coconut mixture will get stuck to the bottom.

The sugar will melt and the mixture will be loose.

After about 20 minutes of cooking, the mixture will start thickening.

The mixture will start looking crumbly with all the milk and sugar evaporated and will start leaving the edge of the pan.

That is when it is done.

This will take 30 mins or so to reach this stage.

Once the mixture has thickened, switch off the flame and let the mixture cool down.

Once the mixture is cooled add colour to them  in case you are adding them and mix it well.

Make lemon sized balls and roll them in dry desiccated coconut. It is very easy to handle and to shape and hence you will not face any difficulties.

It keeps well for 4 to 5 days when kept out.