Simple Indian Sweets Fudgy Coconut Ladoo Recipes BiographySource(google.com.pk)
Dussehra is just around the corner! As with every Indian festival, there are several stories around why it is celebrated and several ways to celebrate it depending on region as well. Read more about it here.
Every year, we try to keep up the cultural celebrations, and there is always this fear that eventually all will be forgotten. The nuances of each and every Pooja, the stories, the decorations, the customs etc tend to get lost with the generations. Also, with the change in our dietary choices, the discussions and celebrations tends to affected as well. Every year, I try to recreate vegan versions of some Indian sweets so if anyone is visiting, I have something to offer to them apart from fruits :). And we can continue to discuss the festivals, stories etc without getting into why we choose to not eat something or don’t we miss eating some name delicious sweet!
This year I add another Laddoo to the repertoire. This Coconut Ladoo is has shredded coconut, coconut milk, sugar and whole cardamom. Thats it. No oils, no long list of ingredients. They come together quickly and get eaten up quickly too. Happy Dussehra everyone!
On another note, the Indian recipes that get developed in my kitchen are currently heading to my print Cookbook! More announcements about it soon.
In the meantime, I need a few Recipe testers to finish up the testing in October and November. Please read the following carefully before applying to get access to my private test blog!
Temporarily filled all spots for now. Thank you all!
1. Please be able to test 3 or more recipes every week this week onwards, through November **This is important** (the recipes are not entire meals, so you could do a side, dessert and a curry)
2. be ok with gluten, soy, salt and sugar and Indian food.
3. Be able to follow the recipe as it is written.
3. The book is not oil-free. it uses minimal oil (usually 1/2 to 1 tsp per recipe)
4. Recipes cannot be shared with anyone.
5. What you will get is access to the awesome Indian recipes! and the cookbook if you test a certain number of recipes.
If interested, then please cook up one or all of the following 3 recipes, post a picture somewhere on social media and tag me or email it to me at richahingle@gmail.com 1. Kashmiri Dal, 2. Palak Tofu 3. Tofu Pasanda
Coconut Ladoo | Vegan Richa
Try some Indian sweets like Besan Laddoo, Kesar Burfi, Wheat Ladoo, Sooji Halwa and Kaju Katli from the blog!
Oct 2 is Fast Against Slaughter Day. Here is how you can join in.
“Most farmed animals are starved for hours, even days, as they are being transported to slaughter. In remembrance and solidarity with their tremendous suffering, lets join across the world in a Fast Against Slaughter on October 2nd.”
I will fast as much as I can that day. No food and my balance do not work very well together.
Read more about those 65 billion animals in the food industry here. And this article on the HuffPo about who is leading the fast against slaughter.
Coconut Ladoo | Vegan Richa
Coconut Ladoo
Yields 12
These fudgy Coconut Ladoo are super simple, have just 5 ingredients and perfect for Indian Festivals like Diwali or Dussehra. Vegan and Gluten-free
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Prep Time10 min Cook Time20 min
Ingredients
2 cups unsweetened shredded coconut (dried), I use Bob's Red Mill Shredded Coconut Unsweetened
seeds from 4 to 5 cardamom pods
1/3 cup full fat coconut milk
2 tsp coconut oil
2/3 cup ground raw sugar or jaggery (use a Tbsp less for less sweeter)
a pinch of salt
2 Tbsp coconut flour . I use Organic Coconut Flour
Instructions
Grind or blend 2 cups coconut flakes in a blender or processor to make small powdery flakes. Blend a few short cycles, move the coconut around and pulse more to avoid making coconut butter. Pound the cardamom seeds in a mortar and pestle to break into a coarse mixture and mix with the coconut.
Heat the coconut milk in a small skillet at medium heat. Add oil, sugar and salt and mix in. Bring the mixture to a bubbling boil (about 4 mins). continue to boil for another 4 minutes or until the mixture can form a half thread. (220 to 225 deg F temperature). Take off heat.
Immediately add 1.5 cups of the shredded coconut and cardamom and mix in. Add the coconut flour and mix in. If the mixture appears too wet, let it cool for a minute, Then add more shredded coconut 2 Tbsp at a time. Do not add more than 4 Tbsp else the laddoos will be dryer. The mixture becomes less wet as it cools. Let the mixture cool for 2 minutes then shape into balls by picking up 1 to 2 Tbsp of the mixture, pressing and shaping with one hand. Roll the ball in the remaining shredded coconut and serve. Cool completely before storing. Store in an airtight container on the counter for upto 3 days or refrigerated for a week.
Notes
Do not wait too long to shape the laddoos, as the mixture hardens as it cools.
If you are not fond of cardamom, use other flavors like cinnamon or saffron.
Use more shredded coconut if you do not have coconut flour.
By Vegan Richa
Coconut Ladoo / Laddoo/ Laddu
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, nut, refined oil.
Active Time: 20 mins
Makes 12 or more balls
Ingredients:
2 cups unsweetened shredded coconut (dried), I use Bob’s Red Mill Shredded Coconut Unsweetened
seeds from 4 to 5 cardamom pods
1/3 cup full fat coconut milk
2/3 cup ground raw sugar or jaggery (use a Tbsp less for less sweeter)
a pinch of salt
2 Tbsp coconut flour (I use Organic Coconut Flour. It is flour of defatted coconut flakes)
Method:
1. Grind or blend 2 cups coconut flakes in a blender or processor to make small powdery flakes. Blend a few short cycles, move the coconut around and pulse more to avoid making coconut butter. Pound the cardamom seeds in a mortar and pestle to break into a coarse mixture and mix with the coconut. Or add cardamom seeds to the blender and pulse with the coconut in the last few cycles.
2. Heat the coconut milk in a small skillet at medium heat. Add sugar and salt and mix in. Bring the mixture to a bubbling boil (about 4 mins). continue to boil for another 4 minutes or until the mixture can form a half thread. (220 to 225 deg F temperature). Take off heat.
3. Immediately add 1.5 cups of the shredded coconut and cardamom and mix in. Add the coconut flour and mix in. If the mixture appears too wet, let it cool for a minute, Then add more shredded coconut 2 Tbsp at a time. The mixture becomes less wet as it cools. Let the mixture cool for 2 minutes then shape into balls by picking up 2 to 3 Tbsp of the mixture, pressing and shaping with one hand. Roll the ball in the remaining shredded coconut and serve. Cool completely before storing. Store in an airtight container on the counter for upto 3 days or refrigerated for a week.
Note: do not wait too long to shape the laddoos, as the mixture hardens as it cools. Use cinnamon or saffron for variations. Use more shredded coconut to sub coconut flour.
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes 
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
Simple Indian Sweets Fudgy Coconut Ladoo Recipes
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