Coconut Laddu

To make Coconut Laddu from scratch, you'll need 2 cups of desiccated coconut, 1 can of condensed milk, 1 tablespoon of ghee, and 1 teaspoon of cardamom powder. Start by heating the ghee in a pan over medium heat, then add the desiccated coconut and roast it until fragrant. Mix in the condensed milk and cardamom powder, stirring until the mixture thickens. Once it cools slightly, shape it into small balls and let them cool completely before serving.

Yes, you can make Coconut Laddu vegan by substituting the condensed milk with a plant-based alternative, such as coconut cream or a vegan sweetened condensed milk. Additionally, replace ghee with coconut oil or any other neutral oil to maintain the flavor and texture of the laddus.

Coconut Laddu can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks. For extended storage, consider freezing the laddus; just make sure to wrap them individually in plastic wrap before placing them in a freezer-safe container.

Coconut Laddu pairs wonderfully with a variety of Indian sweets and snacks. You can serve them alongside other desserts like Gulab Jamun or Kheer. For a complete festive spread, consider adding savory snacks like Samosas or Pakoras, and complement the meal with a refreshing drink like Masala Chai or Mango Lassi.

If you don't have cardamom powder on hand, you can substitute it with ground cinnamon or nutmeg for a different flavor profile. Alternatively, you can omit it entirely if you prefer a more straightforward coconut taste. Just keep in mind that cardamom adds a unique aromatic quality that enhances the overall flavor of the laddus.