❌

Reading view

There are new articles available, click to refresh the page.

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut

✇Sharmi's Kitchen
By: Sharmili

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.

Enjoy the video of coconut ladoo. Subscribe for more videos.

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.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak – Diwali Sweet

✇Sharmi's Kitchen
By: Sharmili

Karupatti Mysore Pak is a delicious and unique variation of the traditional Indian sweet Mysore Pak. What sets it apart is the use of karupatti, which is a type of palm jaggery made from the sap of palm trees. This rich, dark jaggery imparts a distinct flavour and aroma to the Mysore Pak, making it a favourite among those who appreciate traditional South Indian sweets.

There are so many varieties of Mysore Pak nowadays available in shops, and Karupatti Mysore Pak is one of them. So this time, I wanted to try this recipe for the upcoming Diwali. I am glad that I gave it a try, and this turned out to be super yummy. I have already posted regular soft Mysore Pak. Using the same recipe, I have tweaked this recipe, and it turned out like we get in the Sri Krishna Sweets shop.

Follow the below steps to get the perfect soft carrot Mysore Pak:

  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma, do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

If you use the given ingredients with a specified quantity and follow the steps as such, you will get an awesome mouth-melting dessert. Now let us see how to prepare this recipe.

Enjoy the video of Karupatti mysore pak. Subscribe for more vidoes.

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak - Diwali Sweet
Melt in the mouth soft karupatti ghee mysore pak.
Servings12 pieces appox
Prep Time10 mins
Cook Time20 mins
Instructions
  1. Grease a plate with ghee and set aside. To get a proper square I have used a cake ring.
  2. Now heat a heavy bottom non-stick Kadai, add Bengal gram, and dry roast it on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change.
  3. Now transfer the Bengal gram to another bowl and allow it to cool. If you leave it in Kadai, it will turn brown due to residual heat in it. In a bowl add roasted Bengal gram, 1/2 cup ghee, mix it without any lumps, and set aside.
  4. In a sauce pan, add water and palm jaggery. Cook until the palm jaggery is melted completely. Remove it from the stove.
  5. Now heat a pan and filter and add the prepared jaggery water. Boil the jaggery until you get the one string consistency. If you take the jaggery syrup between the thumb and the index finger a single string will form, that's the correct consistency.
  6. Now add the Bengal gram oil mixture to the jaggery syrup and mix well.
  7. Now add the remaining 1/2 cup ghee in intervals (2 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  8. At this last stage, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. Switch off the flame and pour the mixture into the greased plate.
  9. Just allow it to cool for a while and once it starts to get set, cut it into the desired shape.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Please do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma; do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

Soft, melt-in-the-mouth carrot Mysore Pak is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Munthiri Cake Recipe | Cashew Cake | Kaju Cake – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili

Cashew cake is one of the simple and rich recipes which can be prepared within 30 mins. Cashew cake is different from cashew katli. For Katli we used to check the string consistency. But for Cashew cake we do not need to check for the string consistency.

This recipe was also on my to-do list for a long time and one of my followers asked me to show how to make this cashew cake. So I thought this is the perfect time to share the recipe as Diwali is nearing. This exactly tastes like the one we buy from Nellai Lala Sweets.

Making cashew cake is very easy. Soak cashews in hot milk for 30 mins. Grind cashews along with milk to a smooth paste. Add sugar and cardamom powder, and cook till it leaves the sides of the kadai. Add the remaining 1 cup of ghee in intervals (1 tbsp at a time) to avoid drying.

Take a small piece and check whether you are able to make the ball. If you are able to make the ball then consistency is reached. Pour the mixture into the greased plate. Let it cool for a while and cut it into the desired shape and enjoy.

Enjoy the video of Munthiri cake. Subscribe for more videos.

Now let us see how to prepare this recipe.

Munthiri Cake Recipe | Cashew Cake | Kaju Cake - Diwali Sweets
Scrumptious munthiri cake.
Servings16 pieces appox
Prep Time20 mins
Cook Time30 mins
Ingredients
Instructions
  1. Soak cashews in hot milk for 30 mins. Once soaked well, grind cashews along with milk to a smooth paste.
  2. Heat a kadai, add a tbsp of ghee, and ground cashew paste. Saute for a min. Add sugar and cook on a medium flame for 5 mins. Once sugar is added to the cashew paste, the mix becomes watery.
  3. Now add cardamom powder and mix all thoroughly. Now add the remaining 1 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  4. At this last stage, approximately after 15 mins, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of the mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect.
  5. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Cashew cake is ready.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Soaking cashew in hot or warm milk is a must.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.

Delicious melt-in-mouth munthiri cake/cashew cake is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Sweet Boondi Recipe | How to Make Sweet Boondi – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili

Sweet Boondi is a famous South Indian sweet that is prepared almost at all festivals and auspicious occasions. Especially this boondi is served at South Indian weddings. Sweet Boondi was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.

Last year I tried Kara Boondi and Boondi Ladoo it turned out so good. As I know how to prepare boondi pearls, I was confident this time that sweet boondi too will turn awesome. Trust me it came out so well. It was a kind of melt-in-the-mouth texture and delicious too. To make the perfect sweet boondi, follow the given below steps.

  • The first step is to mix the boondi batter and keep it ready.
  • Next fry cashews, raisins, and cloves and set aside.
  • Now make a boondi and set it aside.
  • 4th step is to make sugar syrup. Bring it to one-string consistency and switch off the flame.
  • 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
  • In the 6th and final step mix the boondi again and let it cool completely for 1 or 2 hours. So that it will crumble easily.

If you follow the steps as said above, you will end up with melt-in-the-mouth delicious sweet boondi. Once prepared cool it and store it in an airtight container for a fortnight.

Enjoy the video of Sweet Boondi. Subscribe for more videos.

Now let us see how to prepare this recipe.

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets
Melt in the mouth, soft perfect sweet boondi.
Servings4 cups
Prep Time10 mins
Cook Time30 mins
Ingredients
To make Boondi
To make Syrup
Other Ingredients
Instructions
  1. In a bowl, add the ingredients under "To make Boondi" except oil, and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
  2. Heat a pan and add ghee. Once ghee gets heated fry cashews, raisins, and cloves, and set it aside.
  3. Heat oil in a kadai. Once the oil gets heated, just drop two or three drops of batter in the oil. If the batter rises immediately, then the oil is ready. Bring the flame to medium-low heat.
  4. On a perforated ladle, pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd, or else they will stick with each other.
  5. Let it cook for a minute. No need to cook it until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with the ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
  6. Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to a boil and simmer until you get the one-string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
  7. Now add cardamom powder to the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins, and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
  8. While still, the boondi is warm mix it again and keep it for 1 to 2 hrs to dry it completely. After it cools completely you can separate the pearls.
Recipe Notes
  • Once you get the one-string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
  • Let the boondi cool completely. You can wither it and have it as a boondi.
  • If you want to make it as ladoo, make it in shape while the mixture is still warm.
  • If by accident the sugar syrup crystallizes, add some water, again boil and bring to single thread consistency. 

Scrumptious juicy sweet boondi is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo

✇Sharmi's Kitchen
By: Sharmili

A healthy and easy ladoo made with black urad dal, palm jaggery, and ghee as the main ingredients. Eat a ladoo per day to get immunity. There are numerous health benefits of eating black urad dal.

Urad dal is rich in protein and thus acts as an energy booster. It is also rich in Vitamin B and useful for women especially pregnant ladies as this lentil also comes packed with iron, folic acid, calcium, potassium, and magnesium.

Black gram or urad dal holds a high protein value than most legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, and phosphorus which offers a myriad of healing health benefits. Now let us see how to prepare this recipe.

Enjoy the video of Black urad dal ladoo. Subscribe for more videos.

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo
Healthy Black urad dal ladoo.
Servings10 pieces appox
Prep Time15 mins
Cook Time15 mins
Ingredients
Instructions
  1. Place the black gram in a bowl and wash it thoroughly 2 to 3 times. Drain the water completely. Spread it on a clean cloth and dry it for 2 hours.
  2. Once dried thoroughly, transfer it to a pan and roast it for 2-3 mins until a pleasant aroma comes. Transfer this to a plate and cool it completely.
  3. Add fried gram and fry to the same pan for 2 mins until the gram turns hot. Transfer this to a plate and cool it completely.
  4. Add rice and saute until the rice puffs and turns golden brown. Transfer this to a plate and cool it completely.
  5. Transfer the cooled ingredients to the mixer jar and grind it to a slightly coarse powder.
  6. Add jaggery and cardamom powder and grind them to a fine powder. Transfer this to a wide bowl.
  7. Heat a pan and add a tsp of ghee. Fry the cashews until it turns golden brown. Transfer the cashews to the bowl.
  8. Heat a cup of ghee. Add a tbsp of ghee at a time into the mixture until you can make a ball out of it. You may or may not require the entire ghee. Quickly start making balls while it is warm. Urad dal ladoo is ready.
Recipe Notes
  • Roast urad dal in a medium-low flame until a pleasant aroma comes. Please do not leave it unattended.
  • In the end, while making ladoos, heat the ghee and then use it. So that ladoos can be made quickly. If the ghee is cold, you will not be able to make balls.
  • If you feel the ladoos are breaking, you can add either ghee or sprinkle little milk to bind the ladoos.
  • If you add milk, the shelf life of ladoo will last for two days only. It turns hard if you keep it longer.
  • Only 3/4th cup of ghee is used in making ladoos. Do not add the remaining ghee.

Delicious and healthy black urad dal ladoo are ready to relish.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

❌