COCONUT LADDU - 15 MINUTE RECIPE WITH JUST 2 INGREDIENTS

My relationship with Condensed Milk dates back to 1980's. I literally love anything with condensed milk . In fact, it is a delight to  lick some or use as a dip when you crave for something sweet. 

This ready reckoner is such a blessing in disguise and is widely used in Dessert preparation globally. It blends so very well with any ingredient and imparts great taste to the finished product. 

I have been doing a sweet marathon for the past few days and I am not tired of it. The contestants I decided upon for this session were Condensed Milk and Coconut. The love affair between these two turned out into great tasting Laddus that were soft, slightly chewy yet firm and good looking. 

Coconut Laddu is an age old Milkmaid recipe that I love next to the Stick jaw recipe I posted recently. Click here for the recipe. It took 5 mins to finish preparing the recipe with only 2 ingredients. What more do you need? Lets get started then....

Preparation time: 2 mins           
Cooking Time: 5 mins                
Rolling time: 8 to 10 mins
Cuisine: Indian  
Category : Sweet                         
Cooking Level: very easy           
Yields: 35 Jamoon sized Laddus
Recipe Source: Milkmaid Booklet                                                  

Nutrition Facts
Servings 35.0
Amount Per Serving
calories 79
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 6 g	31 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 6 mg	0 %
Potassium 0 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 2 g	10 %
Sugars 2 g
Protein 1 g	1 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 450 gm of Condensed Milk
• 400 gm of Desiccated Coconut ( reserve 50 gm)
• 1 tsp of ghee to grease hands
• 1 tbsp sugar

METHOD

• Line a tray with Butter paper and keep it beside you. Keep another plate beside for transferring the cooked mixture.
• Reserve 50 gm of  Desiccated Coconut for rolling the laddus. Grind this with 1 tbsp sugar and set aside on a plate.
• Combine  450 gm of Condensed Milk and 350 gm of Desiccated Coconut in a Kadai/ Thick bottomed vessel and start cooking on low medium flame.
• Cook until the mixture becomes thick and rolls into a mass that does not stick to the Kadai or vessel anymore.
• Transfer the mixture to the plate and spread it so that the mixture becomes bearably warm. 
• Grease your palm with little ghee and pinch the mixture little by little and roll it quickly into a smooth ball. Immediately roll it on the reserved desiccated coconut.
• Arrange the laddus on the tray lined with butter paper to cool completely.
• Transfer it into an airtight container. This laddu keeps well for a week.

 NOTES

• Once you transfer the cooked mixture to the tray, it will be very hot. Spread it with your spatula so that the heat dissipates quickly.
• Start pinching the mixture from the corners to avoid burning your palms.
• You can skip grinding the reserved coconut with sugar and just roll it as it is. But I recommend that step as plain desiccated coconut gives a flat taste. 
• This recipe tastes great as such even without the addition of flavouring agents and other additives like nuts. I just stuck to the procedure. 
• However, if you prefer you can throw in a fistful of chopped cashew nuts or almonds toasted in ghee. Add it into the mixture when it starts to thicken slightly. 
• You can flavour the mixture with rose water/ rose food colour or rose milk essence for a twist. Or even add cocoa powder , saffron, pistachio flavour or whatever tickles your fancy.