Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Plate or tray for shaping the ladoos
Step-by-step instructions:
1. In a non-stick pan, roast the grated coconut on medium heat for 5-7 minutes or until it turns light brown. Keep stirring to avoid burning.
2. In a separate pan, add sugar and water and cook on medium heat until the sugar dissolves completely.
3. Add the roasted coconut to the sugar syrup and mix well.
4. Add cardamom powder and ghee to the mixture and cook on low heat for 5-7 minutes or until the mixture thickens and starts to leave the sides of the pan.
5. Turn off the heat and let the mixture cool down for a few minutes.
6. Once the mixture is cool enough to handle, take a small portion of it and shape it into a ball. Repeat this process until all the mixture is used up.
7. If desired, roll the ladoos in chopped nuts for added flavor and texture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for roasting coconut and cooking sugar syrup, low heat for cooking the mixture.
Serving size:
Makes approximately 12-15 ladoos.
Nutritional information:
Calories: 150 per ladoo
Fat: 6g
Carbohydrates: 24g
Protein: 1g
Substitutions for ingredients:
- You can use jaggery instead of sugar for a healthier alternative.
- Instead of ghee, you can use coconut oil or any other neutral oil.
Variations:
- You can add raisins or dried cranberries to the mixture for added sweetness and texture.
- For a chocolate twist, add cocoa powder to the mixture before cooking.
Tips and tricks:
- Make sure to keep stirring the coconut while roasting to avoid burning.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Let the mixture cool down before shaping the ladoos to avoid burning your hands.
Storage instructions:
Store the ladoos in an airtight container at room temperature for up to a week.
Reheating instructions:
These ladoos are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the ladoos on a plate or tray and garnish with chopped nuts or coconut flakes.
Garnishes:
Chopped nuts, coconut flakes, or edible silver foil.
Pairings:
These ladoos pair well with a cup of chai or coffee.
Suggested side dishes:
Serve these ladoos as a dessert after a meal or as a snack on their own.
Troubleshooting advice:
- If the mixture is too dry, add a tablespoon of milk or water to moisten it.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients and store the ladoos in an airtight container to prevent contamination.
Food history:
Coconut chashni ladoos are a popular Indian sweet that originated in the northern regions of India.
Flavor profiles:
These ladoos are sweet, nutty, and aromatic with a hint of cardamom.
Serving suggestions:
Serve these ladoos as a dessert after a meal or as a snack on their own.
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Region: Indian