Coconut palm jaggery ladoo – vegan ladoo recipe with fresh grated coconut and palm jaggery flavored with cardamom powder. For flavoring, one can use nutmeg powder or even cacao powder for chocolate flavor.
We use coconut in all forms in our day to day cooking. When any ingredient is local and easily available and can be used in so many forms, then it is definitely a superfood. And this suits very aptly for coconut.
Palm jaggery is called as karuppatti in Tamil and thati bellam in Telugu, which is prepared from the extract of Palm Trees. It is rich in calcium, magnesium, and iron. It will be in dark color compared to jaggery made from sugar cane and has chocolate-like flavor.
Add cacao powder to the final mixture for the chocolate flavor. Skip cardamom powder in this case and add vanilla beans(optional). I have posted the difference between cacao and cocoa powder here.
Other variations of coconut ladoo recipes on this blog which you may be interested in
If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂
Recipe for coconut palm jaggery ladoo:
Coconut ladoo with palm jaggery
Ingredients
- 2 cups tightly packed fresh grated coconut
- 1/2 cup palm jaggery
- 2 tbsp water
- 1/4 tsp cardamom powder
- 1 tsp cacao powder (optional)
Instructions
- Heat the pan. Add palm jaggery and water to the pan. Jaggery will melt slowly, stir the mixture often so that it will not be burnt.
- Let the mixture boil on high flame for around 7 - 8 minutes. Jaggery syrup should be thick by now.
- Add grated fresh coconut and mix it thoroughly.
- Coconut will start releasing its water. Stir it in regular intervals till it starts leaving the side. For me, it took around 18 min on medium flame. Final coconut mixture should be a little dry so that ladoos can be formed. Add cardamom powder before switching off the stove.
- Keep the cooked mixture aside for sometime. Take the lukewarm mixture and form ladoos with it. Approximately the given quantity yields 12 medium sized ladoos.
Notes
Steps to make coconut palm jaggery ladoo:
- Heat the pan. Add palm jaggery and water to the pan. Stir the mixture often so that it will not be burnt.
- Let the mixture boil on high flame for around 7 – 8 minutes. Jaggery syrup should be thick by now.
- Add grated fresh coconut and mix it thoroughly.
- Coconut will start releasing its water. Stir it in regular intervals till it starts leaving the side. For me, it took around 18 min on medium flame. The final mixture should be a little dry. Add cardamom powder before switching off the stove.
- Keep the cooked mixture aside for sometime. Take the lukewarm mixture and form ladoos with it. Approximately the given quantity yields 12 medium sized ladoos.
Do try the recipe and share the feedback 🙂 Happy Cooking !!!
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