Mango coconut ladoo is a delicious amalgamation of rich flavours and textures. The tropical taste of sweet, ripe mangoes and aromatic cardamom powder blends very well with freshly ground coconut's sweet and nutty flavour. The chewy texture of the coconut becomes a perfect companion to the soft pulp of mangoes. The addition of cardamom powder furthermore enhances the taste of this tropical mango coconut ladoos.The preparation of this recipe is very simple. You can make these ladoos in 15-20 minutes; keep all the ingredients ready, and you are good to go. The process of this recipe is relatively easy & simple. You can increase or decrease the condensed milk according to your taste. Instead of condensed milk, powdered sugar can be used to prepare these delectable ladoos. You may use canned mango puree if fresh mango pulp is not available. Make this delicious ladoo this festival and enjoy it with your loved ones.
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadhai
- Silicon Spatula
Ingredients
- 1.5 cup Fresh Coconut , ground
- 1 tsp Ghee
- 1.5 cup Mango Pulp
- 100 gm Condensed milk
- 1 tsp Cardamom Powder
- 4 tbsp Milk powder
- 2-3 tbsp Desiccated coconut For garnishing
Instructions
- Heat 1 teaspoon ghee in a pan or kadhai on medium heat. Add ground fresh coconut and stir it well.
- Cook the coconut on a medium flame for 5-6 minutes until the nutty aroma starts to release and the moisture of the ground coconut starts to dry.
- Add the mango pulp and condensed milk. Mix it well and cook it on a low-medium flame.
- Cook it for 10-12 minutes until the mixture starts to dry and the mango pulp is cooked. The mixture will begin to form a shape and leave the sides of the kadhai.
- Add cardamom powder and milk powder. Mix it well until the mixture is combined well and looks homogenous.
- Turn off the flame and let the mixture cool down at room temperature until you can handle it on your palm.
- Add 2-3 tablespoons of desiccated coconut to a plate or bowl and set aside.
- Pinch a tablespoon of the warm ladoo mixture. Roll and shape it into a round ball between your palms.
- Roll the prepared ladoo into the desiccated coconut and coat evenly.
- Arrange the ladoos on a serving plate and garnish them with pistachios slivers (optional).
- Mango coconut ladoo is ready to serve.
Nutrition
Calories: 59kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 16mgPotassium: 55mgFiber: 1gSugar: 7gVitamin A: 411IUVitamin C: 3mgCalcium: 28mgIron: 2mg
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