This the most gorgeous time of the year to be in Delhi, India. As winters start to set in, the weather becomes lovely. The streets are lit and decorated. Diwali is around the corner. You play dress-up, meet friends & family and eat loads of delicious food. Basically, everyone is in a happy, festive mood!
Let’s begin the celebrations with this super easy, 4 main ingredients, ready in 30 minutes mithai (dessert)!
PRETTY PINK COCONUT LADDOO
Enjoy the steps!
Ingredients
- 2 cups fresh, desiccated coconut
- 1 cup milk
- 1/2 cup powdered sugar
- 2 tablespoon ghee
- 2 teaspoon rose syrup
- Slivered pistachios for garnish
- Optional: 1/4 teaspoon cardamom powder
Directions
- In a karahi or deep pan, melt ghee for a minute. Keep the flame low and add coconut. Mix well and stir continuously as coconut browns easily.
- Add sugar and mix well. After a minute add milk. Stir well to avoid lumps. Add cardamom powder. Cook on low flame and stir continuously until all the milk gets absorbed and you have a moist crumbly mixture. Do a taste check.
- Remove from the flame. Cool down for 5 minutes, add rose syrup and mix well. Now the laddoo mix is ready. Grease your hand with some ghee, take some laddoo mix in your palm, and press it with your fingers gently to bind into a ball. Make all the laddoos and gently roll them in the desiccated coconut. Garnish with pistachios. Delish, mushy, rose-scented laddoos are ready to serve!
Tips:
- If you don’t have rose syrup then you can make usual coconut laddoos with coco, milk, sugar, and ghee.
- Remember to cook the laddoo mix on low flame throughout the process.
- I do not prefer overtly sweet desserts so you can adjust sweetness as per taste (you can use up to 3/4 cup sugar with these proportions).
