About

Coconut Ladoo

-

Coconut ladoo are a sweet dish made using fresh coconut, jaggery and ghee. Its perfect for any festive occasion and even prepare as an offering to the God during pooja.



Recipe Video :

Recipe card :

Print

Coconut Ladoo

Yield: Makes 15 - 20 ladoo
Author: Namitha Shenoy
Prep time: 5 MCook time: 30 MTotal time: 35 M
a sweet made using fresh coconut, jaggery and ghee.

Ingredients:

  • Fresh coconut (grated) - 2 cups
  • Jaggery (powdered or crushed) - 1 cup
  • Ghee - 1 tbsp
  • Cardamom powder - 1 tsp

Instructions:

  1. In a mixer jar, add grated coconut and grind without adding water.
  2. In a thick-bottomed kadai, add crushed jaggery and very little water and make very thick and sticky syrup.
  3. Add the ground coconut paste to the jaggery syrup and stir continuously on medium flame, until the mixture forms a ball.
  4. Now add ghee to avoid the mixture sticking to kadai. Add cardamom powder and mix well. Switch off the flame.
  5. Allow mixture to cool.. Now grease your hand with ghee and make ladoo of any size as required.
  6. Store it in a air tight container and have it whenever u want.. :) :)

Notes:

U can also use sugar instead of jaggery. In health point of view, jaggery is the better option than refined sugar. :)
Did you make this recipe?
Tag @namiscookbook on instagram and hashtag it #namiscookbook
Created using The Recipes Generator

Comments

Post a Comment

Popular Posts

Chicken Uruval

-
Image
Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe...
Read more

Mushroom Peas Masala (No Onion, No Garlic)

-
Image
After so many requests for no onion, no garlic recipes,  here I have come up with a yummy side dish prepared using Mushrooms and green peas. Print Mushroom Peas Masala (No onion, No Garlic) Yield: 4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 30 M Total time: 45 M A yummy side dish prepared using Mushrooms and green peas in creamy tomato gravy. Ingredients: Mushrooms - 200 gms Green peas (fresh or frozen) - 1 cup Milk - 1 cup  Saunf - 1 tsp  Cinnamon stick - 1 inch  Black cardamom - 1  Green cardamom - 2  Turmeric powder - ¼ tsp  Coriander powder - 1 tsp  Cumin powder - ½ tsp  Kashmiri chilli powder - 1 tsp  Garam masala powder - 1 tsp  Oil - 1 tbsp + ½ tbsp Butter - 1 tbsp + ½ tbsp Kasoori methi - 1 tbsp  Sugar - ½ tsp Salt to taste  Fresh cream - 1 tsp (for garnishing)  For masala paste : Tomatoes - 3 large Ginger - 1 inch  Green chillies - 2  Cashewnuts - 10 Instructions: Wash Mus...
Read more

Patrode

-
Image
  Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming. Here is my version of recipe which is soft and absolutely delicious. Recipe Video : Recipe Card : Print Patrode ¦ Pathrado Yield: 10 - 12 pieces Author: Namitha Shenoy Prep time: 15 Min Cook time: 40 Min inactive time: 3 Hour Total time: 3 H & 55 M A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. Ingredients Colocasia leaves - 10 to 12 Raw rice - 1 cup Whole moong - 3/4 cup Dry red chillies - 10 to 15 Tamarind - lemon size Fresh Coconut (grated) - 1 cup Salt to taste Asafoetida - 1 tsp Coconut oil for greasing Instructions Was...
Read more