Coconut Laddu – Creamier and Easier!

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Simply irresistible!

These happen when all of the following grab your attention on a weekend – 1. a can of condensed milk in the fridge begging to be used 2. two coconuts lying in the pantry threatening to go bad 4. A pack of milk powder your hubby looks suspiciously at 4. an idea to use saffron strands mom gave on the phone. Devote 45 minutes to these and voila – you are happily beaming with a plateful and a mouthful of soft, creamy, delicious delights – coconut laddus!
I could not believe it can be so easy after seeing my mom slog her way to create her version all my life, which I have posted here. I was happily following it ignoring the recipe glaring at me from all corners – the cover of the condensed milk can, the 5 page recipe books that come free with most of the kitchen equipment and the entire blogosphere! Being a super believer of the saying ‘There are no shortcuts to success.’, I always assumed I won’t get the real thing unless I spend hours on it. But this one proved me wrong. Here is the recipe – too simple to be believed, unless you try it for yourself – like I did.

There IS a shortcut to success!

Ingredients –
Coconuts – 2 big ones, fresh
Sweetened condensed milk – 1 can/ 400 gms
Milk powder – 2 tbsp
Saffron strands – 2 pinches
Milk – 2 tsp

Method –
1. Grate/ Shred the coconuts using a conventional scraper (refer this post). Or, put the pieces in a food processor/ blender and grind.
2. Put the shredded coconut, milk powder and condensed milk in a heavy bottomed wok and heat on a low flame.
3. Make sure you mix and move the contents with a ladle every few minutes, lest things stick to the bottom of the pan.
4. Meanwhile, warm the 2 tsp of milk and soak the saffron strands.
5. After 20 minutes or so, the mixture in the wok should come along and start to dry up – no liquid oozing out.
6. Switch of the gas and let the mixture cool. I moved it to a bowl and put it in the fridge for 15 minutes.
7. Pull out the mixture and make laddus of desired size. Place a saffron stand of the top of each laddu.
8. Store these in the fridge and pop one in your mouth everytime you open the fridge – that is the shortcut to finish these off in a day!

( Did you notice these need no ghee and no sugar!)

Sending these to the ‘Milk Sweets’ event, hosted by ‘My Culinary Creations’ and to the ‘Lets Celebrate Indian Sweets’ event hosted by ‘UK, Rasoi and Me’.

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2 responses »

  1. Pingback: Eggless Cumin Cookies (Jeera Biscuits) | Aroma of Spices

  2. Pingback: Coconut Almond Laddoo – for the Diwali party | Aroma of Spices

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