Unlike my childhood when laddoos were made for some special occassion, my little one gets to feast on it anytime. But my mom used to make 100s of these little monsters at one go. At times, I have managed to make 2 laddoos on demand for short break tiffin. I have in a way commoditised the laddoo making process.
This week, I will be sharing the entire batch that got prepared in 2-3 hours of a lazy sunday afternoon..
To kick off , I will share the easiest recipe of laddoo
2 cups freshly grated coconut (use only white flesh, avoid mixing the brown skull)
2/3 cup full fat milk
1/3 cup sugar
1/2 cup jaggery
2 tbsp chopped , semi crushed mixed nuts (cashews, almonds, pistachios)
1 tbsp raisins
1 tspn cardamom powder
2 tspn clarified butter/ ghee
1) In a non stick pan, on low-medium flame, heat the ghee.
2) Add the coconut and quickly saute it for less than a minute.
3) Add the crushed nuts and raisins and mix well.
4) Now add the milk and continue sauteing until the mixture slightly thickens.
5) Add the sugar and grated jaggery and continue to stir until it melts and the mixture starts sticking together. Do not overdo this, as soon as the mixture is slightly dry it is good enough
6) Add the cardamom powder and mix well
7) Let it cool down completely
8) Now using greased palms start making small balls of the mixture. Roll it gently when they are firmed up
9) Store on greased plate of butter papers
Store in refrigerator until they disappear.