Coconut Ladoo (Nariyal Ladoo) - Kanak's Kitchen

Step 1: Cook the Milk

In a pan, take 1/2 liter of milk (raw or pre-boiled). Let it cook well until it starts to thicken a little, reducing slightly.

Step 2: Add Sugar

Once the milk has thickened, add 1 cup of sugar to the pan. Mix and cook until the sugar has completely melted and dissolved into the milk.

Step 3: Incorporate Desiccated Coconut

At this stage, add 3 cups of desiccated coconut to the milk and sugar mixture. Mix and cook on a medium flame until the desiccated coconut soaks up all the milk, making the mixture very creamy and starting to come together.

Step 4: Add Cardamom Powder

Add 1/2 teaspoon of cardamom powder to the coconut mixture. Mix and cook it well. (You can skip adding cardamom powder if you wish).

Step 5: Add Milk Powder

Next, add 1/2 cup of milk powder to the mixture. This will add a little more creaminess. Mix and cook it again until the mixture starts to bind and comes to a good setting consistency.

Step 6: Check Consistency and Rest

Take a small amount of the mixture and try to bind it between your fingers to check if it holds its shape. If it binds well, switch off the flame. Cover the pan and let the mixture settle down well.

Step 7: Prepare Dry Fruit Stuffing (Optional)

In a separate bowl, combine 5-6 pieces of chopped cashews, 5-6 pieces of chopped almonds, and chopped pistachios. Add 1-2 teaspoons of honey and 2-3 tablespoons of the prepared coconut mixture. Mix everything well; the honey will add sweetness and act as a binding agent for the dry fruits.

Step 8: Shape Simple Coconut Ladoos

Take a portion of the slightly warm coconut mixture and shape it into a smooth, round ladoo between your palms. Roll the shaped ladoo over desiccated coconut for an authentic feel. Place it on a serving plate.

Step 9: Shape Stuffed Coconut Ladoos (Optional)

Take a slightly larger portion of the coconut mixture and flatten it in your palm. Place a small ball of the prepared dry fruit stuffing in the center. Cover the stuffing with more coconut mixture and gently shape it into a round ladoo. Roll this over desiccated coconut as well.

Step 10: Garnish and Serve

Arrange all the shaped ladoos on a plate. Garnish each ladoo with a pistachio piece for a nice contrast and presentation. These can also be packed as a gifting option. Offer them as bhog prasad.

Step 11: Prepare Coconut Burfi (Variation)

For Coconut Burfi, take the same coconut mixture (prepared in steps 1-6). Add a pinch of saffron and a few drops of saffron food color solution to it. Mix and cook until the mixture turns yellow and comes to a setting consistency.

Step 12: Set and Cut Burfi

Transfer the yellow coconut mixture into a cake tin lined with butter paper. Spread it out nicely and evenly. Let it set for 4-5 hours. Once set, carefully remove the cake tin and butter paper. Apply silver vark for presentation. Cut the burfi into desired square pieces. Garnish with kesar and pistachios.

• You can use raw or pre-boiled milk for this recipe.

• Healthy alternatives can be used instead of sugar.

• Cardamom powder can be skipped if you prefer.

• Store the ladoos in an airtight container or refrigerate for up to one week.

• Stuffed Coconut Ladoo with dry fruits and honey.

• Coconut Burfi with saffron and saffron food color.