What is a celebration without sweets and desserts? Get into the festive mood with these coco Choco ladoos for Diwali next week.
This has to be the easiest Diwali sweet that you can make. You can make these in advance and keep them for a 3-4 days.
I recently made these ladoos for the Asda Diwali Flavours fiesta, and they vanished in seconds. I have to say this was a top favourite that day.
For those who are new to Indian desserts, a ladoo is basically a round or ball shaped Indian sweet or fudge prepared from fresh or desiccated coconut powder with milk and sugar acting for moist and sweetness. There are several versions to the coconut ladoo, however most common is milk and sugar combination which is used in this recipe.
- 1 cup desiccated coconut
- 1 ½ cup milk (full fat)
- ½ cup sugar
- 3 tsp dark coco powder
- 3 tbsp desiccated coconut powder
- Take a frying pan, heat and dry roast the coconut powder for a few of minutes. Keep stirring and make sure it doesn’t brown. The coconut powder should be cream in colour. Once roasted, pour into a bowl and set aside.
- Take a large heavy bottom pan, add the milk and bring to boil.
- Add the coconut powder. Stir continuously until the milk evaporates.
- Add sugar, mix continuously keeping the flame low.
- The sugar will start to melt and make the mixture slightly watery.
- Keep stirring, keeping the flame on low until the moisture evaporates completely and mixture turns crumbly.
- The process so far takes about 20 minutes. Cool the mixture slightly.
- When it comes down to a warm temperature, roll the mixture to approximately 12 balls. You can roll them in desiccated coconut.
- You may add cashew powder or any of your favourite nut powders.
To make the Choco version
- Add the coco powder after you have added the sugar.
- Continue to follow recipe steps 7-10.
- Store in fridge for 2 hours, so they set slightly.
- Always serve these at room temperature or slightly chilled.