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Coconut Laddus

Coconut Laddus

It’s no secret that I love anything that includes coconut. That’s why these Coconut Laddus are truly a joy to make. They only take about 30 minutes to whip up and look so beautiful on any special dessert platter. Some fun variations you could make is including chopped up nuts or dried fruits to the mix. You can also roll this in ground pistachios or drizzle chocolate on top. That’s what I love about simple recipes like this. You can easily turn them into a thousand variations.

Growing up, we usually had some type of sweet around the house like these Coconut Laddus. It’d either be something Indian, something American, or something in between. My favorite recipes were the ones that required us to all come together. In the case of laddu making, one of us would mix everything together while the other would roll it up. That’s when I learned cooking didn’t always have to be a solo act. I sometimes still have to learn that it’s ok to let people into your madness 😊

What’s a dessert or recipe that you love making with others?

Love sweets?

Check out my other favorite Indian-inspired dessert recipes like my Kerala Semiya PayasamJaggery Ginger Open Apple Pie, or Fig & Coconut Milk Bread Pudding.

If you end up making my Coconut Laddus recipe, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!

This recipe originally appeared on Brown Girl Magazine as part of my Independence Day story for them.

Coconut LaddusI

Coconut Laddus

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Keyword: coconut, laddus, sweets

Ingredients

  • Grated Coconut, 2 cups
  • Fine Sooji, ½ cup
  • Sugar, ¾ cup
  • Coconut Milk, 1 cup
  • Green Cardamom, 10-12 pods, ground
  • Ground Ginger Powder, 1 tbsp
  • Salt, 1/8 tsp
  • Ghee, 1 tsp
  • Desiccated Coconut, ½ (for rolling)

Instructions

Make the laddu mix.

  • In a heavy skillet on low heat, add all ingredients except for the ghee and desiccated coconut. Continuously mix the ingredients together for about 8-10 minutes or until the mixture comes together. It will look thick and easily pull away from the pan once it’s ready. I like to use a flat silicone spatula to flatten/smear the mixture on the pan to ensure the moisture cooks out; it makes everything hold together when there is less moisture.

Roll and set. 

  • Now remove the pan from heat and let the mixture cool. Once it is cool enough to pick up and roll, add the ghee to your hands and roll into about 1 ½” diameter balls. Roll the balls in desiccated coconut and then transfer to a plate so they set. Once they dry, refrigerate in an airtight container for up to 4-5 days. Done!

Notes

I love the Daily Delight brand of frozen grated coocnut if you can't use freshly grated coconut

Coconut Laddus

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

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