Coconut Ladoo- Healthy with dry fruits

 Ingredients

 

4 tbsp ghee

½ cup almond, chopped

½ cup cashew, chopped

¼ cup walnut, chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp raisins

4 cup coconut, grated

2 cup jaggery

1 tbsp poppy seeds

½ tsp cardamom powder

 

 

Preparations

 in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins. roast on low flame until the nuts turn crunchy. keep aside. in a large kadai heat 2 tbsp ghee and add 4 cup coconut. Roast on low flame until the coconut turns aromatic. If you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes now add 2 cup jaggery and mix well. Continue to cook until the jaggery melts. Keep cooking till the mixture starts to hold shape. Add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder. Mix well combining everything well. Now cool the mixture slightly. When the mixture is still warm start making ladoo. Finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated. 

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Coconut Ladoo with Gulkand Dry Fruits Filling

Ingredients

1 cup Dry Desiccated Coconut

1/2 cup Condensed Milk

1 tbsp Ghee

2 tbsp Saffron Milk

2 tbsp Milk Powder

For Filling/ Stuffing :

3 tbsp Gulkand

1/2 cup Roughly chopped Nuts (Almonds, Pistachios and Cashews)

1.5 tbsp Prepared Coconut Mixture

Heat up the ghee in a pan on a low flame. Add desiccated coconut, condensed milk, saffron milk and milk powder. Mix all well. Keep stirring continuously and cook till it thickens and leaves the sides of the pan. Switch off the flame and let it cool down to room temperature.

Meanwhile make the filling by mixing gulkand, chopped nuts and prepared coconut mixture. Mix everything very well.

Now divide into the equal portion from the prepared coconut mixture(1 tbsp) and filling mixture(1/2 tbsp). 

Take one portion of the coconut mixture. Roll and flatten with hand. Make ball of the filling mixture and keep in the center of the coconut mixture. Now gently cover filling mixture by coconut mixture from all sides, seal properly and make smooth ball of it. Repeat the process to make all the balls.

Now gently roll the balls in the desiccated coconut and keep aside.

This ladoo can be stored in an container for 4 to 5 days and for 10 to 12 days in an refrigerator and can also be had during fasting.

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Coconut Jaggery Ladoos

 INGREDIENTS

1 Cup Grated coconut 

100 gm Jaggery

1 tsp Cardamom powder  

2 Cups Water

 

METHOD

Melt jaggery with half cup of water and strain any impurities.

Take a heavy bottom vessel and add grated coconut, melted jaggery, 1/2 cup water and cardamom powder.

Let the coconut cook in jaggery syrup. Stir the mixture well.

Cook until the mixture thickens. Do not cook for too long, else the ladoos turn hard.

When the mixture is still warm, grease your palm with oil and make small balls.

 

 

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MANGO, BADAM COCONUT LADOO

 

Ingredients  

•  2 cup Mango pulp
•  ½ cup Almond meal
•  3 cup Coconut powder
•  397 gram Condensed milk
•  50 ml Milk
•  3 tbsp Ghee 2-3 tbsp
•  ½ tsp Cardamom powder
•  1.5 cup Milk powder or homemade khoya
•  Almond and pistachio slivers
•  1 tbsp. Dried edible flower
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• Instructions In a heavy-bottomed kadai heat ghee.

  • Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it going brown.
  • Add condensed milk and combine everything.
  • If it’s too thick add a little milk.
  • Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
  • Continuously keep stirring and cooking until the mixture gets thicker.
  • Now add mango pulp and mix well.
  • Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom.
  • It will take about 25-30 minutes.
  • Once the mixture gets thicker and ghee separates, switch off the heat.
  • Add cardamom powder and mix well12Transfer the mixture into another plate and let it cool completely13.Once it cools down, chill the mixture in the fridge for another couple of hours.14. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.

  Notes

  These ladoos stay fresh for one week at room temperature.
  this isn't my recipe, thought all those with sweet tooth and mango fans will love this ladoos.
  

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https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.