Nothing reminds me of summer vacations in south India more than coconut ladoos. I have special memories of sun kissed sands fringed with coconut palms and lazy beach holidays while visiting my grandmother.  And within each memory is embedded a unique flavor – like the snowy white goodness of a perfectly shaped coconut laddu. Not too sweet and studded with just the right amount of almonds and pistachios, every moist flaky mouthful is a delight!

Ingredients (Coconut Ladoo)

  • 2 cups coconut, desiccated
  • 1½ cup milk
  • 3/4 cup sugar
  • 2 tbsp pistachios and/or almonds, chopped
  • ¼ tsp cardamom powder 
  • 1/8 tsp rose water, if desired
  • 6-8 tbsp desiccated coconut

Method

Prep Time: 5 min

Cook Time: 30 min

Serves 8-11

  1. In a large round and deep pot, add the 2 cups of coconut and  milk. Mix well, making sure the coconut gets completely immersed in liquid. Then, add the sugar; continue to mix  keeping the flame on low.
  2. The sugar will start to melt. Keep stirring and keeping an eye on the mixture. After twenty minutes, the milk will begin evaporating and the mixture will be become crumbly. Continue to mix until 95 percent of the liquid has evaporated and the mixture resembles something that can be rolled into a ball.
  3. Cool the mixture for about 10 min and then add in the other ingredients, excluding the tbsp of desiccated coconut. Then roll the mixture into uniform balls and then toss in the desiccated coconut for a nice finish.
  4. Serve and enjoy!