Mango Coconut Ladoos
Mango Coconut Ladoos are made from coconut, mango flavored with cardamom and sugar, garnished with pistachios and edible silver. Makes a great gift!
Servings: 15 servings
Ingredients
- 2 cups finely shredded dry coconut plus extra for rolling the ladoos
- 1 tbsp ghee
- 1 ¼ cup mango pulp
- 1 cup milk
- ¾ cup sugar plus 2 tbsp
- ½ cup milk powder or khoya
- 1 tsp cardamom powder freshly ground
- Pinch of nutmeg optional
- Pistachios for garnish
- Edible Silver or gold for decorations
Instructions
- In a bigger pan, add ghee, and roast the dry coconut, let it change color to light brown goldenish. Then add mango pulp, milk, and cook it for few minutes until you see its coming together. It will only take 6-7 minutes, it will start leaving the sides and would look thick mass, as soon as that happens add sugar, milk powder or khoya, cardamom powder and if using vanilla extract then that. Mix well.
- If the mixture looks thickened, starts leaving the sides of the pan you can turn off the heat.
- Let it cool down slightly and divide the mixture into equal portions. Form round balls. Use some ghee or butter to rub between your palms if the mixture is sticking while rolling them into rounds. The size of the balls should be golf ball sized. I used a small cookie scoop.
- Roll each ladoo into dry shredded coconut or add some pistachios on top and edible silver.
- If you want you can either roll them in dry coconut, dip them into chocolate and garnish it with nuts, rose petals etc.
Notes
Use finely shredded coconut and unsweetened coconut for best results.
If you are not able to form ladoos, put it back on heat, warm it up a little bit and try.
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