COCONUT-JAGGERY LADOO

When we think of ladoo, a round Indian sweet comes to our mind. There are a lot of varieties of ladoo available and has been named according to the main ingredient used. Each kind of ladoo have their own unique taste and place in diversified Indian dessert. Coconut-ladoo is believed to be invented during Chola dynasty and considered as a symbol of good luck for travelers and warriors at that time. Though, it is highly nutritious with the goodness of coconut, milk, ghee and almond (rich in good fat) but the presence of sugar makes it more inclined towards the non-healthier side . So, choosing jaggery over sugar may be treated as a smart option. Jaggery, not-only makes the ladoo sweet but-also, a rich source of anti-oxidant, boost immunity and flushes out harmful toxins. Thus, becomes an added benefit to the nutritional aspect of coconut ladoo.

INGREDIENTS:

• Finely grated coconut, 3 cup

• Desi ghee, 2 Tbsp.

• Milk, 1.5 cup

• Jagerry/Gur, 1 cup (can be adjusted according to taste)

• Finely gounded almond or almond powder, 1/2 cup

• Melon seeds/ charmagaj, 1/2 cup

• Milk powder, 1/4th cup

PROCEDURE:

• Heat a pan and add ghee.

• Add finely grated coconut and stir on low flame till becomes golden in colour.

• Add milk and keep on stirring continuously on low-medium flame.

• Once the grated coconut absorbs all the milk, add jaggery and stir.

• When jagggery starts to mix with coconut, add almond powder and melon seeds. Mix.

• Add milk powder and stir for 3-4 min.

• When the mixture is properly cooked,mixed with ingredients and turn into a thick consistency, switch off the flame.

• Start making ladoo when the mixture is still luke warm.

• Roll the ladoos softly over grated coconut to coat it with a thin coconut layer.

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