South indian Coconut ladoo Recipe
Servings: 15–20 ladoos
Prep Time: 10 mins
Cook Time: 15 minutes
Substances:
2 cups freshly grated coconut (or frozen, thawed)
1 cup powdered jaggery (or sugar)
1/2 cup milk
1/4 tsp cardamom powder
1 tbsp ghee
10–12 cashews (optional)
10–12 raisins (non-obligatory)
Step-with the aid of-Step commands:
Roast Nuts (optionally available):
Warmth ghee in a pan. Roast cashews and raisins until golden and set aside.
Cook Coconut & Jaggery:
Inside the equal pan, upload grated coconut and milk. Cook dinner on medium heat, stirring often.
Add Jaggery:
As soon as the coconut softens, upload powdered jaggery. Blend nicely and cook till the jaggery melts and blends with the coconut, making a thick combination.
Taste:
Add cardamom powder for aroma and flavor. Mix very well.
Thicken combination:
Maintain cooking on low heat till the mixture thickens and begins leaving the edges of the pan. This will take 7–8 mins.
Upload Nuts:
Stir in roasted cashews and raisins.
Form Ladoos:
Permit the mixture cool slightly so it’s clean to address but nevertheless heat. Grease your hands with ghee and form the aggregate into small spherical ladoos.
Set & keep:
Vicinity ladoos on a plate and allow them to cool completely. Save in an hermetic field.
Serving inspiration:
Revel in those sweet coconut ladoos as a festive treat or a short energy chunk!
Gentle, candy, and aromatic—this coconut ladoo is a classic South indian dessert loved by all ages!
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