In every home during Ganesh Chaturthi, the sweetest memories are made in the kitchen. Mothers and grandmothers stirring, rolling, and shaping prasad with love for Bappa.
Among them, 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐋𝐚𝐝𝐨𝐨 stands out simple to make, yet carrying the essence of tradition. Soft, fragrant, and homemade, it’s an offering that feels as pure as the devotion behind it.
This festive season, may every ladoo carry blessings, and may your home be filled with joy.
| Course | Dessert |
| Servings | Makes 15 small |
| Preparation Time | 5 minutes |
| Cook Time | 15 minutes |
Ingredients for the Coconut Ladoos(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 200 gms (½ tin) | Condensed milk |
| ½ cup | Milk |
| 1½ cups | Desiccated coconut |
| 1 tsp | Cardamom powder |
| ½ cup | Desiccated coconut to roll |
| Chopped pistachios for garnish | |
Instructions for the Coconut Ladoos |
|
| 1. | Mix together the condensed milk, milk and 1½ cups of coconut in a pan. Heat on a medium flame and cook until the mixture turns into a mass. It should not dry out. |
| 2. | Add in the cardamom powder and mix well. take off the flame and keep aside. |
| 3. | Now quickly roll into small roundels. Coat the balls in the remaining desiccated coconut. Garnish with pistachios and use as required. |
Notes:
1. Store in an air-tight container and refrigerate. Stays good for 3 – 4 days.
