In three days, it’s Deepavali and we will all soon be busy decorating our houses, lighting lamps, making sweets and savouries, enjoying this festive time with our families. Even though Deepavali is not the same here in Qatar, being far away from our dear ones, I still make sure kids don’t miss out on the essence of the festival by telling them the story of Ramayana, lighting lamps, wearing new clothes and making sweets to celebrate the festival. ❤️
Today morning I made these Coconut Badam ladoos which are the kids’ favorite as they love coconut based sweets a lot. They have holidays for the next four days and I will be busy with them, listening to their chatter. 😍 So I decided to share this recipe today itself to wish all of you a very Happy Deepavali. ❤️
Hope this beautiful festival of lights bring peace and happiness into your lives. Happy Deepavali to you and your family. Jai Shri Ram. 🙏
Do try these easy ladoos if you find time and you are sure to relish it. Happy and healthy cooking ❤️
RECIPE:
Ingredients: { Makes about 12 small ladoos }
1 Cup = 240 ml
2 Cups Desiccated Coconut (or freshly grated coconut)
About 15 Almonds/ Badam
1/4 Cup Water (to make Almond paste)
3/4 Cup Jaggery powder (or grated jaggery)
1/4 tsp Cardamom powder, for flavour
Step by step recipe:
1. Soak Almonds one night before making the ladoos. Just immerse in little water for about 8 hours.
2. Drain the water and peel the almonds. The peels come off easily as they have been soaked well.
3. Add to a mixer along with 1/4 Cup water and grind to a fine paste.
4. In a thick bottomed pan add coconut gratings or desiccated coconut, jaggery powder or grated jaggery and the almond paste. Don’t keep it on flame yet.
5. Now mix well using a spatula.
6. Now keep the pan on medium flame and start mixing using the spatula. Jaggery will melt and the mixture will start becoming soft and blend well. Keep mixing for about 8 to 10 mins. Add cardamom powder.
7. Mix once and remove the mixture into a bowl.
8. When the mixture is warm, start making ladoos using your hands. It is very easy to make when the mixture is warm and moist. Take a small portion and open close your right hand till the mixture binds well to form a round shaped ball.
9. Make ladoos with all of the mixture. You can also decorate the ladoos with fine sliced Almonds. Done ❤️
Notes:
* I have used desiccated coconut to make these ladoos. You can use freshly grated coconut too.
* Soaking Almonds overnight makes it easier to peel and also increases the nutrition of the Almonds.
* Once you mix coconut, jaggery and almond paste before keeping on the flame, it might seem dry but when you heat it, the jaggery will melt and help combine the mixture well.
* Heat it on medium flame though, else jaggery will burn if heated on high flame.
* When the mixture is warm and moist itself, make ladoos as it is easy that time.
* Store in a dry container for a day or two and then if leftover, you can refrigerate.
* Jaggery can be substituted with sugar too in case your family does not like jaggery flavour.
* Almonds can be substituted with Cashews too.
* I make Coconut Burfis with Cashews and sugar which I learnt many years back from Konkani Saraswat Cookbook by Asha Satish Philar mai. Here is the recipe – Coconut Burfis.
* Other Ladoos with Coconut that I make –
Microwave Mango Coconut Ladoos
* All my easy sweet recipes that can be made within 15 mins – Easy sweet recipes Compilation
Healthy cooking with Mitha 