The spherical shape of this dessert is referred to as ladoo or laddu. Coconut ladoo has the same feel as fudge: it’s soft, chewy, and melts in your mouth!
Two Ways to Make Coconut Ladoo!
Will show you how to prepare these ladoos in two ways in this recipe: in the microwave and on the stovetop. Here are some reasons why you’ll enjoy this recipe:
From start to finish, this dessert takes about 10-15 minutes, making it great for weekday get-togethers.
This delectable delight is finger-food friendly; simply pick one and pop it into your mouth; no further utensils are required. (ideal for gatherings)
It’s fully vegetarian and gluten-free, with simple vegan and dairy-free substitutions!
It’s a dessert that’s easy to transport and prepare ahead of time, making it ideal for potlucks and parties. Notes & Substitutions for Ingredients
This delightful Indian dish is quick and easy to prepare using pantry goods. Shredded coconut, sweetened condensed milk, milk, ghee, and cardamom are the only five ingredients required.
The gel food coloring is optional, but it provides a wonderful, festive touch, and the kids adore it!
For this recipe, you’ll need shredded, desiccated, unsweetened coconut. This has to do with texture and shape. Desiccated coconut is dry coconut that has been shredded, chipped, or powdered (regular shredded coconut has larger flakes). Notes about utilizing fresh coconut can be found by scrolling down.
Condensed Milk: Most stores provide sweetened condensed milk in the baking section. Use the specified amount in the recipe. Place the remaining can in an airtight container in the refrigerator. Alternatively, make no-churn Kulfi ice cream with it. Although milk is optional, it aids in keeping the ladoo soft for longer. Use full or 2 percent milk.
Cardamom: The aromatic finish of ground cardamom is added to this ladoo. Remove the seeds from 2-3 green cardamom pods and pound them in a spice grinder or mortar and pestle for the greatest flavor. Use saffron (dissolved in 1 teaspoon water) or a few drops of rose water as an alternate flavor.
Food coloring gel: I like to add 2 drops of pink food coloring every now and again since the blush pink color reminds me of my childhood. As always, go with the color of your choice and don’t feel obligated to use it. How to Make Coconut Ladoo with Fresh Coconut: You may make this recipe with finely shredded fresh coconut as well. The cooking process will take a few minutes longer because fresh coconut includes more moisture. Simply skip step 1 and leave out the milk in the recipe, then proceed with the rest of the directions.
This laddu recipe comes together fast and effortlessly in the microwave or on the stovetop, so make it to your liking and enjoy this delectable coconut ladoo in 10-15 minutes!
