A mix of mango and coconut...
Ingredients:
- 1 cup dried coconut (desiccated)
- 1/2 cup condensed milk
- 1/2 cup mango puree (preferably fresh, but canned works as well)
Instructions:
1. If you are using fresh mango, blend the flesh into a smooth puree. You can also strain it to remove any fibers.
2. Toast Coconut:
- Heat a skillet over medium heat.
- Add the dried coconut and toast it gently, stirring constantly for 2-3 minutes, or until it becomes lightly golden and aromatic. Be careful not to burn it. Set aside to cool.
3. Cook the Milk and Mango Mixture:
- In a separate saucepan, combine the condensed milk and mango puree.
- Bring the mixture to a simmer over low to medium heat, stirring regularly to prevent it from sticking to the bottom.
- Let the mixture simmer for 5-7 minutes, or until it thickens and reaches a semi-thick consistency. It should be thick enough to form balls, but still slightly sticky. If it feels too loose, let it cook for another minute.
4. Mix and Shape Laddus:
- When the milk and mango mixture is ready, remove it from the heat and let it cool slightly.
- Add the toasted coconut and stir until everything is well combined.
- Grease your hands with a little oil or butter and shape small balls (laddus) from the mixture.
5. Garnish:
- Roll the laddus in coconut flakes or chopped nuts for an extra touch.
- Place them on a plate and let them set in the refrigerator for 15-20 minutes before serving.
Storage:
Store them in an airtight container in the refrigerator, where they will stay fresh for up to a week.
Tags
Mango
