Coconut ladoo | Easy diwali sweets

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Coconut ladoo | Easy diwali sweets

Sandhya Khattri26 Oct 2013
Coconut ladoo or nariyal ke ladoo is quick and easy diwali dessert recipe, these ladoos are prepared on the proper diwali day, few hours before diwali poojan and served as bhog for Lord Ganesh Ji. In my diwali pooja menu coconut ladoos, makhane ki kheer sweet poha recipes are must.
Coconut ladoos can be prepared in 2 different ways: one with raw sugar syrup( sugar dissolved in plain water) second method is with cooked sugar syrup of one string consistency. In former(first) method ladoos and soft and melted in mouth, but their shelf life is not more than 4 days in the later method they can be last long for 8-10 days. In this recipe I am using the cooked sugar syrup method. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 7 mins | Cooking Time : 00 mins
| Serves :10
Recipe Category: Sweets | Recipe Cuisine: Indian

Ingredients:

Sugar-1 cup
Water-1/2 cup
Green cardamoms-4-5
Ghee-2 teaspoon
Desiccated coconut-2 and ½ cup + ½ cup for coating
Edible orange food color- 2 pinches
Method: Crush green cardamoms.
Mix sugar , water and green cardamoms in a pan, bring it to boil till one string syrup consistency.
Check the consistency of syrup by taking it in a spoon and after waiting for a minute, its temperature is too high.

Switch off the flame, strain the syrup in another bowl, add 2 pinches of color to the syrup mix well.
Add 2 and ½ cup of of desiccated coconut in sugar syrup mix well.
Spread ½ cup desicatted coconut in a plate.
Take a small ball of mixture and with the help of your palms shape it in a form of ladoo.

You have to shape ladoos with warm mixture as it cools it hardens and forming ladoos will be difficult.
Gently roll each ladoo in a desiccated coconut powder this will form a nice coating to it.
Prepare all the ladoos with the same process.

Notes:
You can prepare same ladoos by dissolving sugar syrup in plain water and then adding coconut powder to it. This syrup will soak approx 3 cups of desiccated coconut. These ladoos are melted in mouth, they are soft and delicate and you have to preserve them in fridge their shelf life is not more than 3 to 4 days.You can also avoid food color and make white ladoos, in that recipe need not to coat them with dry coconut powder.
After preparing 4-5 ladoos immediately coat them with desiccated coconut as outer layer of ladoos start drying and then coating will not stick to ladoos.
You can also add chopped dry fruits in ladoos.

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