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5 ingredients khoya coconut ladoo
Quick and easy sweet of coconut ladoo with khoya for the festive occasion.
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Course:
Desserts
Cuisine:
North Indian
Servings:
10
ladoos
Calories:
162
kcal
Author:
Dassana Amit
Ingredients
1
cup
Khoya
crumbled or grated (mawa or dried evaporated milk solids)
1.5
cups
fresh grated coconut
¼
cup
sugar
or as required
¼
teaspoon
cardamom powder
1
tablespoon
Ghee
(clarified butter)
Instructions
roasting coconut
Heat a thick bottomed pan first and keep the flame to a low.
Then add 1.5 cup of fresh grated coconut in the pan.
On a low flame roast coconut for 2 to 3 mins. No need to brown the coconut, just a light roasting to get rid of some moisture.
Remove the coconut and place aside.
making khoya coconut ladoo
In the same pan add a tablespoon of ghee.
Then add 1 cup of crumbled or grated mawa (khoya) and stir well.
Saute the mawa on low flame for 2 to 3 mins.
When the mawa begins to melt, then add 1/4 cup sugar and mix well.
Keep stirring the mixture and continue to saute for 1 to 2 minutes on a low flame.
Now add the lightly roasted coconut. Mix and stir well.
Add 1/4 teaspoon of cardamom powder and mix well.
Saute for a minute more on low heat. Then switch off the flame.
Transfer the ladoo mixture to another bowl or plate.
Let the ladoo mixture cool down a bit and while the mixture is still hot or warm, start shaping the mixture into ladoos.
If you are unable to handle the heat, then wait till the mixture cools down more.
Allow them to come to room temperature and store in an air-tight container and refrigerate.
You can serve these ladoos at room temperature.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
8
mg
|
Sodium:
66
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
150
IU
|
Vitamin C:
0.7
mg
|
Calcium:
163
mg
|
Iron:
0.3
mg