Shree Krishna Janmashtami is very special to me since I am attached to Lord Krishna and his teachings from my childhood and have always held him close to my heart and belief. Every year, even though our family does not celebrate it with more than a regular Pooja and preparing some simple payasa, I make sure I prepare all the delicious treats I can think of and make it a grand event. This year, I decided to stick to the desserts and dishes I can prepare quickly and easily. This is one of those recipes I made for this Janmashtami and it was simply delicious.
Since it has been ages since I stopped posting regularly, I have now decided to write up as many posts as I can and let them be in the drafts so that I can post them as and when I like. Anyway, Ganesha Chaturthi is just around the corner and I found this post apt for the occasion.
The recipe is very simple with just 3 ingredients and does not take more than 15 minutes to cook. If you do not have condensed milk, just replace it with a cup of powdered sugar and half a cup of thick milk, bring it to boil and then add coconut.I have used 2 whole coconuts which came up to 2 cups + 1/2 cup when grated and the recipe makes about 20 laddoos. Change the quantities accordingly.
|Nutritional Information (Approx) (per serving)|
|Desicated/Grated coconut||2 cups + 1/2 cup|
|Condensed milk||1 cup|
|Cardamom powder||1 teaspoon|
If using fresh coconut, dry roast it on medium heat for about 10 minutes till the coconut doesn't seem soggy. Keep stirring so that the color of the coconut doesn't change. Keep it aside to cool down completely.If using ready made coconut powder, skip this step.
Once the coconut has cooled down, Grind it coarsely and separate half a cup and set it aside to coat the laddoos later.
Heat a kadai and add a cup of condensed milk. Keep the flame medium and let the condensed milk get heated up.
Add 2 cups of the ground coconut and mix well. Stir every 2 minutes and keep the flame in low. Cook for 10 minutes and keep stirring every 2 minutes. After 10 minutes, add elaichi/cardamom powder, mix well.
Once the mixture starts to leave sides, remove from flame and let the mixture cool down. When the mixture has cooled down to a temperature that you can touch, make small balls and cover with grated coconut till the ball is well coated. Cool the laddoos completely and serve.
* If you do not have condensed milk, just replace it with a cup of powdered sugar and half a cup of thick milk, bring it to boil and then add coconut.I have used 2 whole coconuts which came up to 2 cups + 1/2 cup when grated and the recipe makes about 20 laddoos. Change the quantities accordingly.
* If refregerated, the ladoos can stay up to 3 weeks.
* The laddoos taste mildly sweet so if you want it sweeter, just add 2 tablespoons of powdered sugar and 2 tablespoons of milk.
* You can also add nuts and dry fruits at the end but fry them in ghee before adding.