Description
These toasted coconut ladoos are a simple yet delicious attempt to recreate a cherished family recipe, offering a sweet and nutty treat with a hint of nostalgia.
Ingredients
Units
Scale
- 3/4 cup grated coconut (fresh or packed)
- 2 tablespoons brown sugar
- 1 teaspoon vegetable oil
- 1/2 liter whole milk
Instructions
- In a non-stick pan, cook the grated coconut over medium heat until it is brown and lightly toasted, approximately 3-5 minutes. Stir frequently to prevent burning. Remove from heat and allow to cool.
- In a separate non-stick saucepan, heat the vegetable oil over medium heat. Add the brown sugar and let it melt completely, stirring occasionally.
- Once the sugar has melted, add the toasted coconut to the saucepan and mix well to combine.
- Gradually pour in the whole milk, stirring continuously to ensure the mixture is smooth and well combined.
- Continue to cook the mixture over medium heat, stirring frequently, until it thickens and starts to leave the sides of the pan, approximately 20-25 minutes.
- Remove from heat and let the mixture cool slightly until it is safe to handle.
- Once cooled, take small portions of the mixture and roll them into balls (ladoos) using your hands. Place them on a plate to set.
- Allow the ladoos to cool completely before serving or storing.
Notes
For a more authentic taste, consider adding a small amount of chocolate to the mixture, as the original recipe included it. Store the ladoos in an airtight container at room temperature for up to a week. If you prefer a sweeter ladoo, increase the amount of brown sugar slightly. Experiment with adding nuts or dried fruits for additional texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 ladoo
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 10