Coconut Laddus are small bite-sized balls. This is a sweet dish that satisfies your dessert cravings, guilt-free. Coconut is a source of good fat that helps meet the daily nutrient requirement for the body. You may alter the quantity of jaggery based on individual preference but forming a ball may be difficult if the jaggery is not sufficient.
INGREDIENTS:
CHICKEN FILLINGS
- 2 cups grated coconut
- 4 cups jaggery powder/granulated
- ½ tablespoon ghee (clarified butter) or cold-pressed coconut oil
- ½ inch cinnamon stick whole
- 2 cloves whole
- 2 small cardamom finely ground
DIRECTIONS:
Note: Grated coconut & jaggery should be in the ratio 1:2 by weight
- Lightly heat ½ tablespoon ghee (clarified butter) or cold-pressed coconut oil in a medium sized pan on medium flame
- Add ½ inch cinnamon stick whole and 2 cloves whole, stir for 10 seconds
- Add 2 cups grated coconut to the same pan. Mix continuously until the colour of coconut changes to light brown which takes 10-15 mins on medium flame
- On the side heat 4 cups jaggery powder/granulated. Allow it to melt. Boil until it forms a sticky syrup-like consistency, which takes about 15 mins on medium flame
- After the jaggery has formed a sticky syrup-like consistency and the grated coconut is roasted, add the boiling hot jaggery to the roasted coconut and stir continuously on medium-flame until all the ingredients combine well
- When you notice the mixture stops sticking to the pan, add 2 cardamom finely ground and mix; switch off the flame and discard the cinnamon stick and two cloves
- While the mixture is hot, you may add roasted nuts (pistachio, cashew, almonds, etc.). Mould the mixture while still hot, into small bite-size balls. Do not allow the mixture to cool as it hardens making it nearly impossible to mould into desired shape
