Ingredients with Measurements:
- 2 cups khoa (milk solids)
- 1 cup desiccated coconut
- 1 cup powdered sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Plate or tray for shaping ladoos
Step-by-step instructions:
1. In a non-stick pan, roast khoa on low heat until it turns light brown in color. This should take about 10-12 minutes.
2. Add desiccated coconut to the pan and roast for another 5-7 minutes until it turns light brown in color.
3. Remove the pan from heat and let the mixture cool down for a few minutes.
4. Add powdered sugar, cardamom powder, and chopped nuts (if using) to the mixture and mix well.
5. Take small portions of the mixture and shape them into round balls (ladoos) using your palms.
6. Place the ladoos on a plate or tray and let them cool down completely.
7. Once cooled, the ladoos are ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
Makes approximately 20 ladoos
Nutritional information:
Per serving (1 ladoo):
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 3g
Substitutions for ingredients:
- Khoa can be substituted with ricotta cheese or condensed milk.
- Desiccated coconut can be substituted with fresh grated coconut.
- Powdered sugar can be substituted with jaggery or honey.
Variations:
- Add saffron strands to the mixture for a unique flavor and color.
- Use different types of nuts like almonds, cashews, or pistachios for added crunch.
Tips and tricks:
- Make sure to roast the khoa and coconut on low heat to prevent burning.
- If the mixture is too dry, add a little bit of milk to make it easier to shape into ladoos.
- Store the ladoos in an airtight container to keep them fresh for longer.
Storage instructions:
Store the ladoos in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Ladoos can be reheated in the microwave for a few seconds before serving.
Presentation ideas:
Arrange the ladoos on a plate or tray and garnish with chopped nuts or saffron strands.
Garnishes:
Chopped nuts, saffron strands
Pairings:
Khoa coconut ladoos pair well with a cup of hot chai or coffee.
Suggested side dishes:
Serve ladoos as a dessert after a meal.
Troubleshooting advice:
- If the mixture is too dry, add a little bit of milk to make it easier to shape into ladoos.
- If the mixture is too wet, add more desiccated coconut to balance it out.
Food safety advice:
Make sure to use fresh ingredients and store the ladoos in an airtight container to prevent spoilage.
Food history:
Khoa coconut ladoos are a traditional Indian sweet that are commonly made during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and aromatic with a hint of cardamom.
Serving suggestions:
Serve the ladoos as a dessert after a meal or as a sweet snack.
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Region: Indian