Coconut is a versatile ingredient that adds a rich, nutty flavor to a variety of sweets. Whether you’re a fan of traditional treats or looking to try something new, these 5 coconut-based sweets are sure to satisfy your sweet tooth..
# Coconut LadooIngredients of Coconut Ladoo 2 cups grated coconut (fresh or desiccated)
1 cup condensed milk
1/4 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
10-12 cashews (optional)
10-12 raisins (optional)
Grated coconut for rolling
How to Make Coconut LadooTo make Coconut Ladoo, start by preparing the coconut. If you’re using fresh coconut, dry roast it in a pan for a few minutes to remove some moisture. If you’re using desiccated coconut, you can skip this step. Next, heat ghee in a pan and add cashews and raisins, frying them until they turn golden brown. Set these aside. In the same pan, add the grated coconut and sauté it for 2-3 minutes. Then, pour in the condensed milk and mix thoroughly. Cook the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan. Add cardamom powder for flavor, and mix well. Once the mixture is cool enough to handle, shape it into small balls (ladoo) with your hands, and roll each one in grated coconut for an added touch. If desired, press a fried cashew or raisin into the top of each ladoo before serving.
# Coconut BurfiIngredients of Coconut Burfi 2 cups grated coconut (fresh or desiccated)
1 cup sugar
1/2 cup milk
1/4 teaspoon cardamom powder
2 tablespoons ghee
8-10 almonds or pistachios (for garnish)
How to Make Coconut BurfiTo prepare Coconut Burfi, begin by heating ghee in a pan and adding grated coconut. Sauté the coconut for 3-4 minutes before adding milk and sugar. Stir continuously until the sugar dissolves and the mixture starts to thicken. Continue cooking on low heat until the mixture begins to leave the sides of the pan, then add cardamom powder and mix well. Grease a plate or tray with ghee, pour the thickened mixture onto it, and spread it evenly. Allow it to cool and set. Once the burfi is set, cut it into squares or diamonds, and garnish with slivers of almonds or pistachios before serving.
# Nariyal PedaIngredients of Nariyal Peda 2 cups grated coconut (fresh or desiccated)
1 cup khoya (mawa)
1/2 cup sugar
1/4 teaspoon cardamom powder
2 tablespoons ghee
10-12 pistachios (for garnish)
How to Make Nariyal Peda For Nariyal Peda, heat ghee in a pan and add the grated coconut, sautéing it until it slightly changes color. Then, add crumbled khoya to the pan and mix well, cooking for 3-4 minutes while stirring continuously. Once the mixture is well combined, add sugar and continue cooking until the mixture thickens and starts to leave the sides of the pan. Add cardamom powder for flavor, and mix thoroughly. Allow the mixture to cool slightly, then shape it into small, flat discs (pedas). For a final touch, press a pistachio into the center of each peda before serving.
# Coconut Fudge (Coconut Chocolate Barfi)Ingredients of Coconut Fudge (Coconut Chocolate Barfi) 2 cups grated coconut (fresh or desiccated)
1/2 cup condensed milk
1/4 cup cocoa powder
1/2 cup sugar
1/4 cup butter or ghee
1/2 teaspoon vanilla extract
Grated coconut for topping
How to Make Coconut Fudge (Coconut Chocolate Barfi)To make Coconut Fudge, start by combining grated coconut, sugar, cocoa powder, and condensed milk in a pan. Stir until all the ingredients are well mixed. Add butter or ghee, and cook the mixture on low heat, stirring continuously until it thickens. Once the mixture has thickened, add vanilla extract and mix thoroughly. Pour the mixture into a greased tray and spread it evenly. Allow it to cool and set. Once the fudge is set, cut it into squares. If you like, sprinkle some grated coconut on top before serving for an added coconut flavor.
# Coconut HalwaIngredients of Coconut Halwa 1 cup grated coconut (fresh or desiccated)
1 cup sugar
1/2 cup milk
1/4 cup ghee
1/4 teaspoon cardamom powder
10-12 cashews
10-12 raisins
How to Make Coconut Halwa
For Coconut Halwa, begin by heating ghee in a pan and adding grated coconut. Roast the coconut until it turns golden brown. Next, pour in the milk and sugar, stirring continuously as the mixture thickens. Continue to cook on low heat until the halwa reaches your desired consistency. Add cardamom powder for flavor, and mix well. To garnish, fry cashews and raisins in a small amount of ghee, then add them to the halwa. Serve the halwa warm, garnished with additional fried cashews and raisins if desired.