Chococo Laddu – Coconut laddu with a twist2016-01-01
- Yield : 500 gms
- Servings : 12
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
A sweet with a twist – a lovely way to start your new year
This year I wanted to make something different for the festival season. I had a slab of dark chocolate in the pantry and a tin of condensed milk that needed to be finished. So I decided to make this quick three-ingredient sweet called laddu using fresh coconut and dark chocolate. The final product, soft coconut balls with a crust of dark chocolate looked delectable and were finished within minutes of making them.
Remember to peel the brown part of fresh coconut -not only it will make better laddoos, Your laddus will look better (and whiter) too.
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions. Laddoo, also known as the Narayl Nakru in Southern India, is ubiquitous sweet found throughout India. it dates back to the time of the Chola Empire, when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions. Laddu is often prepared for festivals or family events such as weddings and births, or given as a prasad at Hindu temples, especially at Venkateswara Temple, Tirumala, Andhra Pradesh, it is famous with the name Tirupati Laddu. Laddu is considered a traditional Eid dessert in some Muslim communities. In Maharashtrian cuisine, there are traditional recipes for laddu intended as travel provisions.
- Coconut, 200 gms (Use fresh coconut peel and grate it)
- Condensed milk 100 ml (half a tin)
- Dark Chocolate 1/2 Slab
In a pan mix all but 2 Tbsp of grated coconut with condensed milk over low flame till the mixture thickens and starts leaving the sides of the pan. This would take about 10 minutes. Allow it to cool a bit and roll them into 12 equal sized balls using ghee in your palms and refrigerate for about 30 minutes.
Melt dark chocolate over a water bath and dip one coconut laddo at a time in dark chocolate. Remove and keep in a plate. After all the laddos are coated with chocolate, garnish each of them with a few strands of grated coconut and refrigerate them for another 30 minutes.
Remove the laddos from the refrigerator and serve.
Offer it to your guests as they come in or serve as a dessert after an Indian meal.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.