1.5 cups desiccated coconut powder (unsweetened)
2/3 cup regular sugar or organic unrefined cane sugar
1/2 cup water
1/2 teaspoon cardamom powder or 3 to 4 green cardamoms – husked and powdered in a mortar-pestle (optional)
Mix the sugar with the water and dissolve it. If there are impurities than strain the sugar solution. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use 3/4 cup sugar.
Keep the sugar solution on fire and on a low flame cook the solution.
The solution will start to thicken and continue to cook till you get the one thread consistency in the sugar solution.
Switch off the flame and add the desiccated coconut powder and cardamom powder to the sugar solution.
Quickly stir and make small balls from the mixture. If the heat is too much too handle, wait for a few minutes till you are comfortable in making the ladoo. The mixture should be hot or warm while making the coconut ladoos.
If the mixture becomes cold, then making the coconut ladoo is impossible.
In this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the ladoo.
Serve the nariyal ladoo
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