To continue the festivity feel, I have brought in another yummy sweet recipe today. This is one sweet that is made in my home every year during Durga Pooja, have eaten it and seen its preparation since I was a child. Coconut laddu is a very common sweet that is made in every other household of India during festivals and celebations. Also known as “naaru” in bengali, it has two variations, one with jaggery and one with sugar. I’m sharing coconut laddu recipe with sugar today, will share the jaggery version in near future may be.
The base of the this sweet is milk, more the milk, creamier and tastier the laddu. I generally use 2 cups of grated coconut and 5 cups of full fat milk for the recipe. You can reduce the milk quantity to minimum 3 cups, but I recommend not to, as the laddu tastes creamier and tastier when there’s more milk. Yes, you will require the patience to reduce the milk fully. Incase you want quick coconut laddus, use condensed milk in that case.
These laddus have to go through a lot of cooking to get that creamy texture, the milk does wonders in the recipe. I once made these with normal milk, they came out amazing as well but if you are making this for any special occasion go for full fat milk for that extra creaminess. Once the milk reduces completely leaving behind the creamy coconut paste, add sugar and at the end the mixture should look like the picture I’m sharing below.
Once it reaches the above consistency, the mixture can be easily rolled out into laddus. This is a time taking process for sure but is definitely worth trying. Nothing can beat the taste of reduced milk, nirther condensed milk, nor milk powder. You just need few ingredients and you are ready to get started.
- Grated coconut - 2 cups
- Ghee/Clarified butter - 1 tsp + little to grease palms
- Full fat milk - 5 cups
- Sugar - ¾ cup
- Cardamom powder - ¼ tsp
- Grated coconut - as required to roll laddus
- Measure 2 cups grated coconut and grind to a fine paste using little milk. ( 2 to 3 tbsp milk)
- Now take a pan/kadhai (preferably non-stick), add ghee and heat on medium flame.
- Add the ground coconut paste and saute for 2 to 3 mins.
- Now add 5 cups full fat milk and stir. Bring it to boil.
- Reduce the milk fully while stirring at regular intervals. Keep a check regularly to avoid burning.
- Once the milk has reduced fully, and you can see a creamy coconut mixture, add in sugar and mix well.
- In sometime you 'll notice a slight change in colour which happens due to caramalization of sugar.
- Also, the mixture will start leaving sides of the pan and will tend to come together. This shows its done. Switch off the flame.
- Add cardamom powder and mix well using a spatula.
- Now grease both the palms with ghee, take about one tablespoons of mixture each and make rounds using both hands.
- Place some grated coconut on a plate, and roll the laddus over it so that the laddus look flaky.
- Once done, refrigerate the laddus when fully cooled down.
- Then store in an airtight box for over a week.