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COCONUT KHOYA GULKAND LADOO (LADDU) RECIPE

Delicious Ladoo made with coconut, khoya (mawa) and filled with gulkand, perfect for any festival. 

Author:	Priti	Category:	Sweets/Dessert	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	5 Mins	Total Time:	15 Mins
Yields:	10 to 12 Ladoo

INGREDIENTS:

• 2 Cups - Desiccated Coconut
• 3/4 Cup - Unsweeten Khoya/Mawa
• 3/4 Cup - Sugar
• 4 - Green Cardamom/Elachi
• 2 tbsp - Gulkand
• 2 tbsp - Warm Milk
• A Pinch - Saffron (optional)
• 2 tbsp - Chopped Pista (optional)

• METHOD:

  1. Soak saffron in warm milk for 5 to 10 mins and meanwhile finely chop pista, keep aside.
  2. Grind sugar and cardamom in to powder.
  
  3. In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame. Add saffron milk, sugar powder to khoya and mix well, allow to cool. (Keep flame only in slow/low or khoya will get burnt).
  
  4. Add desiccated coconut with khoya mixture and combine well to form smooth dough.
  
  5. Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki.
  
  6. Fill 1 to 2 tsp of gulkand in center and carefully bring edges together and form in to ball or laddoo again.
  
  7. Do this carefully so gulkand doesn't leaks from sides and from sides if gulkand then gently press it. If you get gulkand small dots in ladoo it's same it does make it look good. Repeat same for rest of ladoo and garnish it with chopped pista or roll in descciated coconut.
  

  Garnish with remaining dry fruits and fruits and serve.
  
  Notes
  
  • If using sweet khoya then reduce sugar or don't use sugar atall.
  • If you don't have gulkand, fill ladoo with finely chopped nuts of choice or chocolate rice etc.
  • If you can't bind ladoo add little more desiccated coconut and mix well.

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Posted By KSR