Mawa Coconut Ladoo

 Mawa Coconut Ladoo is very easy and quick to prepare. Coconut ladoos can be made by using either mawa, condensed milk, or sugar syrup. But Ladoos prepared with mawa are much tastier. Coconut Laddu can be made with both raw coconut and dried coconut.

                                                                                         Mawa Coconut Ladoo

Ingredients (15-16 ladoos)

• Mawa/khoya – 1 cup (crumbled)
• Raw coconut – 2 cup (grated)
• Powdered sugar/Boora – 1 cup
• Cardamon Powder – ¼ tsp
• Milk – 2 tbsp
• Ghee – 2 tbsp

Method

1. In a pan heat 1 tbsp ghee, add raw coconut and roast it for a minute on medium heat. Keep aside.
2. In another pan roast the mawa on medium heat. Roast while stirring continuously.
3. Keep cooking till it gets very little light pink in color and will leave the sides of the pan. Approx 5-6 minutes.
4. Let it cool down a little.
5. When still warm add coconut (save 4 tbsp in another bowl for rolling), powdered sugar, cardamom powder, and milk. Mix well.
6. Grease your palm with little ghee and start shaping the ladoos.
7. Roll each ladoo in the coconut powder.
8. Coconut Laddu are ready.
9. You can store the ladoos for 8-10 days in the refrigerator.

NOTE:– If you are using desiccated coconut then you don’t need to roast it.

Mawa Coconut Ladoo

Nidhi Agrawal

Mawa Coconut Ladoo is very easy and quick to prepare. Coconut ladoos can be made by using either mawa, condensed milk, or sugar syrup. But Ladoos prepared with mawa are much tastier. Coconut Laddu can be made with both raw coconut and dried coconut.

Prep Time5minutes mins

Cook Time10minutes mins

Rolling Ladoos10minutes mins

Total Time23minutes mins

CourseDessert

CuisineIndian, world

Servings16 ladoos

Calories78 kcal

Ingredients

  

• 1 cup Mawa/khoya crumbled
• 2 cup Raw coconut grated
• 1 cup Powdered sugar/Boora
• ¼ tsp Cardamon Powder
• 2 tbsp Milk
• 2 tbsp Ghee

Instructions

 

• In a pan heat 1 tbsp ghee, add raw coconut and roast it for a minute on medium heat. Keep aside.
• In another pan roast the mawa on medium heat. Roast while stirring continuously.
• Keep cooking till it gets very little light pink in color and will leave the sides of the pan. Approx 5-6 minutes.
• Let it cool down a little.
• When still warm add coconut (save 4 tbsp in another bowl for rolling), powdered sugar, cardamom powder and milk. Mix well.
• Grease your palm with little ghee and start shaping the ladoos.
• Roll each ladoo in the coconut powder.
• Coconut Laddu are ready.
• You can store the ladoos for 8-10 days in the refrigerator.

Notes

If you are using desiccated coconut then you don’t need to roast it