BM # 62
Week :1 , Day: 1
Theme: Cooking with Coconut
For this week I have picked the theme cooking with coconut.I am very fond of coconut and like it in any form.The fresh coconut is the best but I don’t mind the dried one too. The South Indians use it in their daily diets but for we North Indians , we use it for poojas or sweets. With cooking going international the coconut milk is what I use most, but unlike my blogging friends I buy ready tetra packs.
Coming to the very first day of this week I have coconut ladoos. These ladoos are made from fresh coconut and almonds. These are one of the best ladoos that I have made, they just melt in the mouth.
Are you guys wondering..Vaishali and ladoos…well they are my favorite !

Nareyal Badaam ke Ladoo
1 cup fresh coconut, grated
1 cup milk
1/4 cup sugar
1/4 tsp Cardamon powder
1/2 cup almonds, powdered
1 tsp ghee
Chopped pistachios for garnish.

In a heavy bottom pan put ghee on slow fire.
Add the grated coconut and Saute for a couple of minutes,
Add milk and cook till all milk is absorbed.
Add sugar and cook till almost all moisture is gone.
Add almond powder, saffron and ghee.
Cook on full flame for 2-3 minutes.
Let cool a little and then make ladoos , garnishing with almonds and pistachios.


Nariyal Badaam Ladoo

22 thoughts on “Nariyal Badaam Ladoo”

  1. And there is saffron and more ghee in the method and none in the ingredients. Did I get it right? (Please don't publish this comment)

  2. Vaishali, first of all – th pictures look very nice. Second, the recipe seems easy and doable, even for me (I am a ladoo novice :D). I am bookmarking this, let me see how this turns out for me 🙂

  3. What a coincidence! I too made coconut laddus today afternoon. Your almond touch to the laddus add a flavor layer and with the pretty nuts' garnish, they are looking fabulous.

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