Coconut Laddu

Coconut, our own sole propriety…we use coconut in a variety of ways…Here in Tamil Nadu people use coconut oil for applying on hair…Cooking they just can’t think of…We are so used to it, without that we feel the dish is not up to the mark…Here I used desiccated coconut to make laddus so that the consistency is good…

Coconut Laddu
Print Recipe
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Coconut Laddu
Print Recipe
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat condensed milk in a non stick pan, add 1 cup coconut powder.
  2. Keep stirring in low flame without getting burnt to get combined to form a dough like consistency.
  3. Add the crushed cardamom mix and keeep aside.
  4. When cool make lemon sized balls, coat in 1/4 cup dedicated coconut kept seperately and make into round shaped balls evenly coated aith the coconut powder and keep aside.
  5. Serve when cold.
  6. This will stay fresh for one week if you keep in airtight container in the fridge.

2 Comments

  1. ptstar September 26, 2016 at 5:51 pm

    So true about using coconut oil for Kerala cooking. The dish is not authentic or “tani nadan” if you do not use coconut oil!!

    Reply
  2. Shyamala Ravi September 28, 2016 at 4:38 am

    True…we all love the taste!!!

    Reply

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