Once, I have had the pleasure to share the recipe of coconut laddu with you, that too a while back (Coconut Laddu with Jaggery (Gurher Narkol Naru)). Here, I present the same but with a difference. Here the Laddu is getting prepared with Sugar instead of Jaggery. Must admit, that both are equally delicious, however none to be blamed if at all having an edgy preference. The effort gone into grating the coconut turns into a delight when you put those coconut balls into your mouth and they melt happily. A must during the Dashami or Dusshera in Bengal, coconut laddu can be prepared whenever your sweet teeth need to be sharpened.
Ingredients for 20 pieces (approx.) :
- Grated coconut – 1
- Sugar – 150 gm.
- Milk – 1 small cup
- Green cardamom powder (or crushed) – ½ teaspoon
Warm the milk in a kadai or non stick pan over medium flame.
Add grated coconut and mix it well with the milk. Cook the mixture for 2-3 minutes till all the milk is absorbed by the coconut.
Add sugar and cook over medium – high flame till the sugar melts into liquid. Then put the flame on low-medium and cook the coconut mixture, with frequent stirring, till all the liquid dries up. At this point the texture of the mixture should be like a soft dough.
Put off the gas and add cardamom powder. Mix it very well with coconut mixture.
Transfer the mixture over a large plate and let it cool down a bit.
Apply water to your palm and start making medium size balls while the mixture is still warm.
- Do not over cook the coconut mixture otherwise the ‘laddus’ may turn hard to bite.
- Star making the ‘laddus’ while the mixture is still warm.
- Coconut Laddu can be stored in an air tight container for 2-3 weeks.
Again, I am sharing this recipe with “A to Z recipe challenge”, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is ‘C’ and I decided to prepare ‘Coconut Laddu with Sugar (Chinir Narkol Naru)’