COCONUT LADDOO/ NARIYAL LADDOO

This festive season, let’s get some energy!

Nariyal Laddoo is a traditional Indian sweet made during festivals. And India is a land of festivals, so we make it round the year. In the festive season where Uttar Pradesh has danced on Krishna Janmashtami, Maharashtra is celebrating Ganpati, Kerela is up for Onam, West Bengal had laid arms open for Durga Puja, Gujarat is eager for the Garba in Navratri and the whole of India is waiting for a no-cracker pollution free Diwali; this super sweet is a must to maintain high energies for the preprations.

This sweet is made of Coconut and milk and contains all the nutrition values of both. Do I need to list the nutritional values of MILK?!

Try this super healthy Indian dessert recipe which can be made with minimum ingredients!

Ingredients: (Makes 10 small laddoos)

A medium sized fresh coconut (Desiccated coconut may be used but I would suggest not to)
Full fat milk- Half litre
Sugar- 2 tea spoons
Rose petals for garnishing
Saffron strands soaked in milk.

Recipe:

1. Take a fresh coconut and peel the skin. Wash it thoroughly.

Washed Coconut

2. Cut the coconut in cubes.

Peeled and Cut into Cubes

3. Transfer the cubes into a jar and make a coarse paste. Add some milk into it so that the coconut gets ground easily. Do not make a very fine paste.

Ground Coconut Paste

4. Meanwhile soak saffron strands in a bowl with little milk.

5. At the same time take a heavy bottom wok/ kadhai and heat the milk.

Boiled Milk

6. Once the milk comes to a boil, transfer the coconut paste into the wok.

Coconut Paste in Milk

7. Stir continuously while keeping the flame at medium-high. If you do not want to do that, you may leave the flame at medium-low and stir occasionally.

8. You will notice the milk reduce. It might take around 30-40 minutes for the milk to reduce completely. Once the milk is completely reduced, add sugar.

Reduced Milk and Coconut

9. You may add saffron soaked milk at this point. I like my laddoos white, so I use saffron strands only for garnishing.

10. Cook for another 5-10 minutes and turn the flame off.

11. Let it cool.

12. Make laddoos using your hands. You can make any other shape of your choice.

13. Garnish the laddoos with rose petals and saffron strands. This step is open for creativity.

14. Keep in the fridge and serve chilled.

15. As the laddoos are made from milk and fresh coconut, it is advisable to consume within 2 days. Though I am sure they won’t last more than a couple of hours. Such is the taste.