I am usually terrified of trying to make Indian sweets at home, especially the ones that involve making sugar syrup to a certain thread consistency. Heck baking is so much simpler ;) and less daunting. Even then come the Indian festive season and I still get the urge to make Indian sweets for prasad. There are a few stock pile favourites of mine and no Kheer or Payasam is not one of them. I am totally and mortally scarred of trying to make it at home ...
One of the recipes that has become tremendously popular among my colleagues and friends and kind of my signature trademark is that of white melt in your mouth coconut ladoos. These are a snap to make and there is certain pleasure to see them disappear really fast. Like I tell my friends half an hour of effort makes you look like a star. So here I am sharing this recipe on my blog. Hope you enjoy making and eating them as much as me and my friends ...
Photographs for this post taken by my friend Lahiri when we made these at her place. Thanks, Lahiri.
1 can Sweetened Condensed Milk (In India- Milkmaid or here in US Nestle Carnation, Eagle or any other)
1/2 C Milk (2 % or whole or skim any will do)
1 Tbsp Ghee
2 Tbsp Raisins
1 Tbsp Broken Cashews * (Optional)
2 Elaichi (Cardamom) Powdered or just opened
2.5 Cups Unsweetened Dry Coconut
0.5 Cup Unsweetened Dry Coconut
Kadhai or Wok
1. Heat the ghee in a wok / kadhai. Add the elaichi, then cashews (if using) let them brown a very little then add raisins. As soon as they puff up empty the can of condensed milk
2. Stir for 1 - 2 mins on med to low flame, the milk should start to bubble around the corners. Now start adding unsweetened coconut and mixing. I find that adding small quantities and mixing them as you go along is easier than emptying the entire amount at one go.
3. Add half cup milk and mix it well.
4. Since the texture of unsweetened coconut varies, the quantity required may need to be adjusted a bit. So after adding milk if you think it is a bit runny add some more coconut a tablespoon at a time. If it is too stiff add a bit more milk.
5. Now switch off the heat and take your wok off the heat.
6. Spread the dry coconut in a plate and fill a cupful of water.
7. Wet your palms with water an take a tablespoon of mixture at a time and roll them round, now roll the ladoo in the dry coconut and keep them on a separate plate. Repeat till you have exhausted all the mixture.
1. Alternatively, you could grease a thali or a baking tray and sprinkle half of the dry coconut. Then spread the cooked mixture and sprinkle the remaining half coconut on top. Cut this into pieces for a coconut barfi.
2. I sometimes garnish each ladoo with a raisin on top. Or
3. Use Saffron water and a toothpick to make design on top of each ladoo.