Mango Coconut Kesar Laddu: A Delicious Indian Sweet Treat
30 minutes
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About Mango Coconut Kesar Laddu: A Delicious Indian Sweet Treat
Indulge in the exquisite flavors of the Mango Coconut Kesar Laddu, a delightful Indian sweet treat born from my kitchen experiments. This recipe masterfully combines the tropical sweetness of mango pulp with the rich, nutty aroma of desiccated coconut, creating a melt-in-your-mouth experience.The simple yet elegant preparation involves simmering mango pulp, coconut, milk powder, sugar, and fragrant cardamom until a sticky consistency is reached. This mixture is then rolled into delectable bite-sized ladoos, perfect for any occasion.Whether you're looking for a quick snack, a unique brunch addition, or a sweet ending to a meal, these ladoos are sure to impress. Prepare to be transported to a world of tropical delight with each bite!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Laddu Mixture
- 2 cup Mango Pulp
- 1 cup Desiccated Coconut
- 1/2 cup Milk Powder
- 1/2 cup Sugar
- 1/4 tsp Cardamom Powder elaichi, cardamom
- 1/4 tsp Salt
- 1 pinch Saffron Strands
For Coating and Garnishing
- 1/2 cup Desiccated Coconut for coating
- 1.5 tbsp Almonds flakes, for garnish
- 1 tbsp Ghee clarified butter, for cooking and greasing
Instructions
Prepare the Laddu Mixture
- Combine ¾ cup desiccated coconut, mango pulp, milk powder, sugar, cardamom powder, salt, and saffron strands in a wok or heavy-bottomed pan.
- Stir well to ensure all ingredients are evenly distributed.
- Cook over low heat, stirring constantly for about 5 minutes, until the mixture begins to thicken.
- Add the remaining ¼ cup of desiccated coconut and continue to stir until the mixture becomes thick and sticky, resembling a dough-like consistency. This may take another 5-7 minutes.
Check for Consistency and Add Ghee
- Add 1 tablespoon of ghee and stir well to incorporate it into the mixture.
- Take a small portion of the mixture and try to roll it into a small ball. If it holds its shape, it's ready. If it's too sticky, continue to cook for a minute or two, stirring constantly.
Set and Shape the Laddu
- Lightly grease a plate with ghee. Pour the hot mixture onto the plate and spread it evenly to a thickness of about ½ inch.
- Allow the mixture to cool slightly until it’s firm enough to handle but still pliable (about 15-20 minutes).
Roll and Coat
- Keep the remaining desiccated coconut in a separate plate. Lightly grease your palms with ghee.
- Break the cooled mixture into equal-sized portions.
- Roll each portion into a ball. Gently coat each laddu with the desiccated coconut, ensuring they are evenly coated.
- Garnish with almond flakes, if desired.
Serve and Enjoy
- Serve your delicious Mango Coconut Kesar Laddu immediately or store them in an airtight container at room temperature for up to 3 days.
Recipe Notes
Expert Tips for Perfect Laddu
- For a richer flavor, toast the desiccated coconut lightly before adding it to the mixture.
- Adjust the amount of sugar according to your preference and the sweetness of the mangoes.
- If the mixture becomes too dry while cooking, add a teaspoon of milk or water at a time until you achieve the desired consistency.
- For a more visually appealing laddu, use a piping bag to create uniform-sized balls.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 20gProtein: 3gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 760mgFiber: 2gSugar: 18g
Sumitra Chowdhury
Articles: 7
4 Comments
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Looks so flavorful! Thanks for posting.
This looks so appealing! Thanks for sharing.
This looks so good! Appreciate the share.
Absolutely scrumptious! Thanks for the recipe.