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Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut

✇Sharmi's Kitchen
By: Sharmili
2 September 2024 at 08:12

Coconut ladoos are a delightful and easy-to-make Indian sweet that is perfect for festive occasions or as a quick treat to satisfy your sweet tooth. The recipe requires minimal ingredients, primarily desiccated coconut and sweetened condensed milk, making it accessible and simple to prepare even for novice cooks. The addition of cardamom powder infuses a warm, aromatic flavour that beautifully complements the sweetness of the condensed milk and the nutty taste of the coconut.

The process of making coconut ladoos is straightforward, involving a few basic steps. Initially, the coconut is lightly roasted in ghee to enhance its flavour and aroma. Then, it is mixed with condensed milk and flavoured with cardamom powder. This mixture is cooked until it thickens and begins to leave the sides of the pan. After a short cooling period, the mixture is shaped into small balls and rolled in additional desiccated coconut, giving them a beautiful finish and a pleasant texture.

These coconut ladoos are delicious and visually appealing, making them a great addition to any dessert table. They are perfect for sharing with family and friends during celebrations or as a homemade gift. The ease of preparation and the delightful taste make them a favourite among both kids and adults. With the provided tips, you can easily perfect the recipe and enjoy these scrumptious coconut ladoos anytime.

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Now, let us see how to prepare this recipe.

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut
Delicious coconut ladoo.
Servings10 pieces appox
Prep Time5 mins
Cook Time10 mins
Ingredients
Instructions
  1. In a heavy-bottomed pan, heat the ghee on medium heat. Add the desiccated coconut and roast it lightly for about 2-3 minutes. Stir continuously to ensure it doesn't burn. The coconut should just start to turn golden and release its aroma.
  2. Lower the heat and add the sweetened condensed milk to the roasted coconut. Mix well until the coconut and condensed milk are thoroughly combined.
  3. Add the cardamom powder to the mixture. Continue to cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This should take about 5-7 minutes.
  4. Remove the mixture from heat and let it cool slightly. It should be warm but cool enough to handle with your hands.
  5. Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and roll them into smooth, round balls.
  6. Roll the shaped ladoos in the extra desiccated coconut to coat them evenly.
  7. Allow the coconut ladoos to cool completely. They will firm up as they cool. Store them in an airtight container. They can be kept at room temperature for a couple of days or refrigerated for longer shelf life.
Recipe Notes
  • Ensure you stir the mixture continuously while cooking to prevent it from sticking to the pan and burning.
  • If the mixture feels too dry, add a little more condensed milk. If it’s too sticky, incorporate some extra desiccated coconut.
  • Grease your hands with ghee while shaping the ladoos to make the process smoother and prevent sticking.
  • Let the mixture cool enough to handle but not completely, as it might harden and become difficult to shape.
  • For a longer shelf life, store the ladoos in the refrigerator, especially in warm climates.

Delicious Coconut ladoo using Condensed Milk is ready to serve.

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Saffron Pistachio Modak

✇My Diverse Kitchen
By: Aparna Balasubramanian
31 August 2022 at 10:42

Once again, it’s that time of the year when we celebrate Ganesh Chathurthi. This means that a variety of Modaks will be made. This year I’m sharing a recipe for easy to make Saffron Pistachio Modak.

Ganesh Chathurthi, also known as Vinayaka or Pillayar Chathurthi celebrates the birth of Lord Ganesha. Lord Ganesha, the elephant headed Hindu God is worshipped and his blessings are always invoked for auspicious beginnings. He is also very well known for his love of good food especially sweets. Depictions of him always show him carrying a Modak (sweet) in one palm.

Modak or Modakam/ Kozhukattai as refer to them, are made and offered during Ganesh Chathurthi celebrations. They’re round in shape o the bottom with a pointy top where the dumpling wrapper is gathered and sealed. This festival and offerings are different across India though the Modak is a constant.  We offer Modakam or Kozhukattai that are steam cooked rice dumplings with sweet or savoury fillings.

Deep fried Modaks made with wheat flour wrappers are made in other parts of the country. These have a longer shelf life, whereas the steamed kind must be eaten the same day they’re made. In the Northern parts of India Modak also refers to milk sweets which are shaped the same way and offered during Ganesh Chathurthi. Today’s Saffron Pistachio Modak is this type of milk based sweet.

This is an easy recipe to make provided you have two things on hand – mawa/ khoya and the mould for shaping Modak. Mawa/ khoya are thick unsweetened milk solids. It is made by slow cooking and reducing full fat milk till it all the water in milk evaporates. Mawa/ khoya can be bought from local diaries or shops in most parts of India. If you choose to make it, do it ahead, as it is a lengthy process.

The moulds are available in stores or online. They’re available in plastic, metal or wood, if you’re lucky to find them. Use the smaller moulds to make them, as these Modak are rich and should be bite-sized. If you don’t have the moulds, you can still make these. Just shape them in peds or flattish discs.

Otherwise, all you need beyond mawa/ khoya and the moulds are sugar, cardamom, saffron, a little milk to dissolve it in and pistachios. Everything goes into a thick walled pan and is cooked till it comes together as a thick dough like paste. You can adjust the consistency of the mixture with a little milk (if very crumbly) or a little bit of full fat milk powder (if not thick enough) as you cook it. This paste is then shaped while warm using the moulds. Allow them to sit, covered, overnight at room temperature to set and they’re done.

Print

Saffron Pistachio Modak

Saffron Pistachio Modak - Easy recipe for Indian sweet made for Ganesh Chathurthi from mawa/ khoya, sugar, cardamom, saffron and pistachios.
Course Dessert, Festive Fare
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Shaping/ Moulding Time 20 minutes
Total Time 55 minutes
Servings 25 small modak

Ingredients

  • 1 tbsp warm milk
  • 1 large pinch saffron strands
  • 250 gm mawa/ khoya crumbled
  • 1/2 cup sugar
  • 1 tbsp ghee
  • 3 to 4 pods cardamom crushed fine
  • 2 tbsp finely chopped pistachios

Instructions

  • For the saffron infusion, in a small mortar, crush the saffron into the warm milk. Alternatively, let the saffron sit in the warm milk for about 15 minutes.
  • Put the well crumbled mawa/ khoya in a thick walled pan or wok with the sugar. Cook over medium heat, stirring frequently, till it becomes a thick paste. Stir in the saffron-milk mixture and keep cooking and stirring until it becomes thick like a dough.
  • The mixture will begin to leave the sides of the pan/ wok. This should take about 5 to 10 minutes at the most. Mix in the ghee, cardamom and pistachios at this point. Take it off the heat and turn the mixture out onto a plate. Otherwise it will continue to cook in the pan/ wok and could start browning.
  • Let it cool a bit until you can handle the heat comfortably. Grease your Modak mould with a little ghee. Close the mould and tightly pack a little bit of the cooked mixture into the moulds. Gently open the mould and unmould the Modak to a plate. Working quickly repeat with remaining mixture.
  • Cover and let it sit at room temperature overnight to set. The next day the Modak should be firm to touch but soft to eat. This will keep at room temperature for a couple of days. This recipe makes a small batch of about 20 to 25 small Modak.

The post Saffron Pistachio Modak appeared first on My Diverse Kitchen - A Vegetarian Blog.

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