Fresh coconut laddu

• Servings:
• Preparation time: 10 minutes.
• Cooking time: 20 minutes.
• Binding time: 3-4 minutes
• Total time: 34 minutes. 

In south Indian culture not only coconut but coconut oil too is used almost in all recipes. There are  coconut  grooves in  each and every family and me too had coconut groves at KKNPP bungalow.

We being north Indian don’t use much coconut in our everyday meal, but I use to  prepare “Fresh Coconut Laddu”.

I really miss those trees, our friends, the smell of sea breeze all around and the  sands in our colony beaches…now I shut my eyes and imagine those blissful days of Kudankulam.

“Fresh Coconut Laddu” is very easy to prepare but you have to be glued during preparation as it demands continuous stirring. I enjoyed the aroma coming out; which gave me ultimate satisfaction of the entire process.

Ingredients:

• Condensed milk: 400gm.
• Fresh coconut: 2 no.
• Desiccated coconut powder: 50 gm.

Preparation:

1. Peel off the brown layer of fresh coconut and grate it with the help of grater/food processor or you may use coconut scraper.

Method:

1. Take a kadhai/nonstick fry pan. Put condensed milk and fresh grated coconut. Mix well.
2. Cook on low flame till the mixture leaves the sides of the pan (about 15-20 minutes).
3. Cool and bind into small laddoos with buttered (oiled) hand.
4. Roll  on coconut powder.
5. Fresh coconut laddu is ready to serve.

   

   

   

   

   

   

   

   

   

   

Decorate with rose petals.

Fresh coconut laddu by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.