Scribbled Underline

3 Ways to make Coconut sweet balls


Add 2 cups coconut, ¾ cup sugar and 1 cup milk to a pan.

Mix well and leave aside for about 15 minutes.

Begin to cook, stirring often to prevent burning.

Cook till the mixture gets cooked well and all the moisture evaporates. It turns thick as seen in the picture.

When the temperature comes down, take small portions of the mixture to your palms and press down with your fingers to form round balls.

Pour the half cup + 2 tablespoons condensed milk in a pan.

Next add the 1½ cups desiccated coconut. If it is not fine, then process it in a grinder or food processor.

Mix both of them together well. Taste test and check if it the sweetness is okay.

Cook stirring continuously until the entire mixture turns to a mass. Then turn off the stove and add cardamom powder and 2 tablespoons chopped pistachios or any nuts.

When the mixture is still warm, take small portions of this mixture to your palm and press down gently to shape them to balls.

Roll them in coconut for garnishing. You can also skip this.

Store the coconut laddu in a air tight jar and refrigerate. Use within a week.

Add 2 cups fresh or frozen coconut to a pan. You can take ¾ to 1 cup jaggery.

Mix well and begin to cook on a low heat. Jaggery will melt and the mixture turns gooey.

Cook the mixture until most of the moisture evaporates. It must still be moist. Then add cardamom powder and turn off.

When it is still warm, take small portions of the mixture to your hand and press down with your fingers to give them a round ball shape.


Scribbled Underline 2