Coconuts are one of the most nutritious and versatile fruits. Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. We do use coconut in all forms at home on daily basis.
Coconut oil is used in our day to day cooking. As it has a high smoking point, I use it for deep frying though we do it occasionally. Dry coconut powder is used in regular curries. Coconut milk is used in smoothies and in gravy curries. Fresh coconut is used for making sweets and we also eat as it is with sugar or jaggery as a quick snack and on fasting days. We do make chutney for idly or dosa with fresh coconut. I will post that recipe as well later.
Coconut laddoo can be made using sugar, jaggery and palm jaggery as well. Sometimes I add roasted sooji to it to make sooji coconut laddoo. As it is summer, here I’m making it with sugar as it is cooling in nature.
Sugar is healthy if you eat in moderation. Always try to use unrefined cane sugar. White sugar in the market is bleached with sulfur for making it white. I’m an ardent follower of Rujuta, you can check her post related to sugar here
What you’ll need...
4 cups of fresh grated coconut(around 2 small coconuts)
⅔rd cup sugar
¼th cup water
Pinch of nutmeg or cardamom powder for flavor
How to make it...
Take a pan, add water and sugar. Boil the sugar syrup till it reaches double thread consistency. It takes around 8-10 mins on medium flame. Add grated coconut and cook till it leaves the sides of the pan. It will take around 10-15 mins. You can take some mixture and try making laddoo. If you can do so, then it’s done else cook for few more minutes. Switch off the flame once it is done and add grated nutmeg and mix well to get it incorporated. Leave it aside till you can handle it with your hands. Roll the mixture into laddoos. You will get around 15 medium sized laddoos. The recipe can be doubled or halved easily. Do try and leave your feedback.