Desiccated Coconut and Mango Ladoo
Servings Prep Time
20piece 5minutes
Cook Time Passive Time
60minutes 20minutes
Servings Prep Time
20piece 5minutes
Cook Time Passive Time
60minutes 20minutes
Ingredients
Instructions
  1. 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.
  2. The entire milk should evaporate , and you should be left with a mixture of coconut and milk solids.
  3. 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.
  4. Now add the cardamom powder and mix.
  5. Remove from the flame and let it cool a little.
  6. 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.
  7. Refrigerate for 1 hour before serving.
Recipe Notes

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.