MANGO LADOO (Fudgy Mango Coconut balls )
Instant Mango Coconut Ladoo can be easily pulled off with just 3 ingredients. If you enjoy a little extra flavor we could add some cardamom powder and a bit of ghee too. But this is optional. Diwali, the Festival of Lights is just around the corner and it’s that time of the year when we can actually make lots of sweetmeats and savories at home. We always look forward to a variety of options to treat friends and family.
YOU MAY ALSO LOVE easy Diwali Sweets to try this year
Instant Milk Powder Barfi Instant Kesar Peda - Saffron Milk Fudge Chocolate Fudge Besan Halwa { Chickpeas flour pudding } Carrot Halwa
INGREDIENTS FOR MAKING MANGO LADOO
Mango Puree - I have used Kesar Mango Puree, which is readily available in store. Since the store-bought mango puree is already sweetened, remember to alter the sweetness accordingly. If you would like to use fresh mango, it works great as well. Desiccated coconut - I have used Desiccated coconut for this recipe. You can use fresh coconut too if you would like. Condensed milk - Also known as Milkmaid in India. Mango Ladoo with milkmaid is just so easy. It’s my to-go ingredient for making instant ladoo’s. Cardamom Powder - I do powder cardamom and keep them handy. Alternatively, you can remove the pods from the cardamom, grind them fine. Store-bought Cardamom powder is equally a fabulous alternative. Ghee - I like to melt unsalted butter on my pan on low flame to make ghee. You could also use store-bought ghee. Optional Garnishes can be finely chopped nuts.
HOW TO MAKE MANGO COCONUT LADOO AT HOME
To make Mango Coconut Ladoo, heat ghee in a deep pan. Add desiccated coconut and dry roast them on low flame for just about 2 minutes, until fragrant. Remember the coconut shouldn’t turn brown. The key is to constantly stir in this process. If you would like to leave out ghee in this process, no worries at all. Just dry roast the desiccated coconut in a pan in low flame until fragrant. Add mango puree, condensed milk and cardamom powder. Stir the mixture until the mango fudge mass comes together, without sticking to the bottom of the pan. Switch off the flame and allow the mixture to cool down. When the mixture is still warm, pinch the mixture and make ladoo by rolling into a ball. Roll it again in Desiccated coconut powder if you like or leave it out. SHELF LIFE -Mango Ladu stays fresh in the refrigerator upto 5 days.
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