Festivities and occasions in India are incomplete without Ladoo. This is a sweet dish that finds favor across the country. Whether Besan Ke Ladoo or Churme Ke Ladoo, they are loved by one and all. A Hindu god named Ganesha, likes Ladoo so much that on Ganesh Chaturthi, Ladoo is served to him as a Prasad. When I was a kid, I used to love eating Ladoo as well, but my favourite kind was Nariyal ke Ladoo! Every year on Ganesh Chaturthi, till date, my mom makes these and makes a jarful for me as well. Soft and subtly crunchy, Nariyal ke Ladoo are good to be made on festivals but can be even served along with regular meals for a sweet change!
Nariyal ke Ladoo
Nariyal Ke Ladoo
- Ghee - 1 tbsp
- Coconut powder - 1 cup and more for rolling the ladoo.
- Milk - 2 cups
- Condensed milk - 1/2 cup
- Sugar - 1/4 cup
- Cardamom powder - 1/2 tsp
- Almond slivers to garnish
- Heat ghee in a heavy bottom pan.
- Add coconut powder and fry for a minute on medium heat.
- Add milk and condensed milk.
- Cook till all the milk has reduced.
- Add sugar and cardamom powder.
- Cook till the mixture is very thick and starts to leave the sides of the pan.
- Remove from heat and let it cool for 10-15 minutes.
- Make small ladoos from the mixture and roll them in the coconut powder.
- Garnish with almond slivers.