Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup milk powder
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp baking powder
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine grated coconut, milk powder, all-purpose flour, sugar, cardamom powder, and baking powder.
2. Gradually add water and mix until a dough-like consistency is formed.
3. Divide the dough into small portions and shape them into small balls.
4. Heat oil in a frying pan over medium heat.
5. Fry the coconut balls until golden brown, turning them occasionally with a slotted spoon.
6. Remove the fried balls from the oil and place them on a paper towel to remove excess oil.
7. In a separate pan, heat sugar and water until the sugar dissolves and forms a syrup.
8. Dip the fried coconut balls in the sugar syrup and let them soak for a few minutes.
9. Remove the balls from the syrup and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 coconut ledikeni
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- Coconut milk can be used instead of grated coconut.
- Cornstarch can be used instead of all-purpose flour.
- Jaggery can be used instead of sugar.
Variations:
- Add chopped nuts or raisins to the dough for added texture.
- Use different spices such as cinnamon or nutmeg instead of cardamom powder.
Tips and tricks:
- Make sure the oil is hot enough before frying the coconut balls to ensure they cook evenly.
- Do not overcrowd the frying pan as this can cause the balls to stick together.
- Use a slotted spoon to remove the fried balls from the oil to prevent them from breaking apart.
Storage instructions:
Store the coconut ledikeni in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the coconut ledikeni in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the coconut ledikeni on a platter with a sprinkle of powdered sugar.
Garnishes:
Garnish with chopped nuts or a sprinkle of cardamom powder.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit such as sliced mango or pineapple.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure the oil is not too hot to prevent the coconut balls from burning.
- Use caution when handling hot oil.
Food history:
Coconut ledikeni is a popular Bengali sweet that originated in the city of Kolkata, India.
Flavor profiles:
Coconut ledikeni has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indian