
The grand fiesta of the 10 day long Ganesh festival is going to end today , with Ganesh Visarjan. There will be lots of processions , dancing , music and the quintessential Dhol Tashe with it.
The celebrations today won’t be complete without some sweets. So today made these soft , fudgy and full of flavor, Desiccated coconut and mango ladoo.
I used desiccated coconut , full cream milk and mango pulp for the recipe. You can even use fresh grated coconut , but the time required to prepare the ladoo will increase slightly.
I definitely prefer fresh coconut , but this time had a pack of desiccated coconut lying in the refrigerator , so thought of using it up.

Sharing the recipe here. Go ahead and enjoy making these desiccated coconut and mango ladoo. Do write in , and tell me how you liked it. I would specially be waiting for the kids reviews 😉
- In a heavy bottom pan take desiccated coconut and milk. Boil the mixture stirring regularly. once the mixture starts to boil , reduce the flame to medium-low and continue boiling for around 30 minutes , stirring regularly.
- The entire milk should evaporate , and you should be left with a mixture of coconut and milk solids.
- Now add the mango pulp and sugar. Keep stirring on a low flame , till the mixture dries up and starts leaving the sides of the pan.
- Now add the cardamom powder and mix.
- Remove from the flame and let it cool a little.
- Take some desiccated coconut in a plate. Make ladoo with the mixture when it is still warm. Roll them in the desiccated coconut and arrange on a plate.
- Refrigerate for 1 hour before serving.
Tips
Store in an airtight container in the refrigerator. These ladoo stay good for 5-7 days.
You can avoid adding mango pulp if you wish to have plain coconut ladoo. Just increase the sugar to 1 cup.