I made a lot of mango pulp in mango season but because of my daughter’s throat infection, I couldn’t make kulfi or aam ras. When I saw this recipe I was happy that I could use my mango pulp and serve it.
I took this recipe by loveserveddaily.wordpress.com on my food blogger group.
This laddoo that I am sharing with you is prepared using Mango pulp and grated coconut and flavored with some cardamom (elachi).
I made slight changes according to my taste and ingredient availability. It came out really well. My daughters were very happy to eat these laddoos ..Mango is their favorite.
- Take a nonstick pan and heat up the ghee.
- Now add the 2 cups of dry coconut and roast it well for 2 minutes, on low flame, stirring continuously.
- You can also use fresh grated coconut in this recipe. Just make sure to cook it till it gets fairly dry.
- Now add mango pulp and mix well. Keep stirring it until the mixture has dried up to a great extent.
- It’s time to add in the condensed milk and sugar.Make sure the flame is low throughout.
- Keep cooking till the mixture dries up completely. It should not be sticky.
- To test if it was done, take a small piece of the mixture and let it rest for a few minutes.
- Try to roll it into a ball. If you are able to form a laddoo, it’s ready. It took me about 10 minutes to reach that stage. You are looking for a dough like consistency.
- Finally, add in the cardamom powder, mix well and turn off the flame.
- Let the whole mixture cool down a bit to make sure you can make balls out of this.
- Make small round balls and roll it in dry coconut powder and sprinkles and almonds.
That’s it. Your delicious mango coconut laddoos are ready.
This recipe is definitely a keeper and I’m sure you will love it.
I made them small so that they just a bite size and anyone and everyone can enjoy them without having to feel guilty of eating a large sweet 😉
Do let me know if you try them out.
- If your laddoo feels very soft and is not forming a good ball, add some more roasted dry coconut powder (or roast some fresher grated coconut ), just 1-2 tsp at a time until the mixture is able to form a firm but the soft dough that can be rolled into balls.
- Do not wait until the mixture is completely cooled to roll, start rolling while it’s still warm.
Thank you, dear husband, Tarun for your support and time and devotion to present my blog.
My cooking journey could not have started without your support. you always encourage me to cook better..whenever I make a new recipe he clicks a nice picture with his 100% try to make my dish more attractive. Thank you dear for everything.
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