5 Ingredient Coconut Ladoos Recipe By Tasty
PISTACHIO COCONUT LADOO RECIPE
Pistachio Coconut Ladoo - instant ladoo made with desiccated coconut, pistachio and condensed milk. Easy to make and makes for tasty dessert. is
Provided by Madhavi
Categories Dessert
Number Of Ingredients 5
Steps:
- Add ¾ th cup of pistachio in a small blender and make a fine powder. In that reserve ¼ th cup of pistachio powder, we will be using that to coat the ladoo at the end.
- To a wide skillet add the butter and melt it. You can also replace butter with ghee. Now add the condensed milk and mix both the ingredients.
- Now add the desiccated coconut and ½ cup pistachio powder.
- Mix it well, scrape the sides and cook the mixture till it thickens and comes together.
- Add the cardamom and mix it well. Take a small portion of the mixture, if you can make a ladoo with out it sticking its ready.
- Make round ladoo and coat it with powdered pistachio.
5-INGREDIENT COCONUT LADOOS RECIPE BY TASTY
Coconut ladoos are traditional Indian desserts made of desiccated coconut, sweetened condensed milk, and cardamom. They're easy to make and a great dessert to bring to celebration or special events.
Provided by Matt Ciampa
Categories Desserts
Time 1h27m
Yield 18 balls
Number Of Ingredients 6
Steps:
- Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
- Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3-5 minutes. Add the cardamom and stir to incorporate.
- Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
- Add the finely shredded coconut to a shallow dish.
- Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
- Roll the balls in the shredded coconut to coat evenly.
- Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
- Garnish with the crushed pistachios, then serve.
- Enjoy!
- RECIPE BY: Kamana Bhaskaran
Nutrition Facts : Calories 189 calories, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, Sugar 21 grams
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- Add the desiccated coconut to a frying pan or wok over medium heat. Warm the coconut, stirring frequently, until it just begins to brown. At this point, take the pan off the heat and immediately transfer the coconut to a medium-size mixing bowl.
- Add roughly 3/4 of the condensed milk to the bowl and stir with a spatula until well-combined. We are aiming for a mixture which is slightly sticky to the touch - the best way to tell is to try to roll a ladoo and see if the mixture holds together. Adjust the consistency by adding more condensed milk or coconut until you can easily roll the ladoos.
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- Heat ghee in a pan. Once it melts, add the coconut powder and roast for 2 minutes. Then add the milk and mix it together and cook till the milk gets absorbed by the coconut. Then add sugar, small pieces of Dang Foods Coconut Chips and chopped pistachios. Keep mixing on a medium flame till all the sugar is is mixed well with the coconut and the mixture does not stick to the sides of the pan. Take it off the flame and allow it to cool down a bit. Apply ghee on your palm and shape the mixture into medium sized balls.
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