Friday, 1 November 2013

Coconut Raisin Laddoo

This Diwali I am getting a little adventurous with cooking Indian sweets and I am totally loving the results. More so since my husband is all praises as well. In the previous years, I used to go all out in decorating the house with rangolis, diyas, and aroma candles in the entire house. However, this time with no decorations in the house (as my husband won't be around to see them), I thought of rather celebrating it by making some Indian sweets and gift packing them for friends as Diwali gifts. The kaju badam laddoos and these coconut laddoos are not only easy to make but really yummy to taste as well. 

350 gms grated fresh coconut
1/2 tin milkmaid (the entire contents may not be required)
2-3 tbsp brown sugar (can be replaced with white sugar)
Few strands of saffron soaked in little milk
1/2 tsp cardamom powder
1/4 cup raisins (just enough to ensure 1 raisin per laddoo)
1 tbsp ghee
3 tbsp almond powder (optional)
Mini cupcake wrappers

In a heavy bottomed non-stick kadhai or wok, heat the ghee and add the grated coconut. Stir for 5-10 minutes till the coconut gets slightly browned. Add the cardamom powder, milkmaid (little ar a time), and saffron. Mix well and stir for another 5-10 minutes till the water from the milkmaid dries up a little. At this moment, you can add some almond powder. Check for sweetness and adjust with some sugar as per taste. Add the raisins. Keep stirring till the mixture is dry enough to make into small balls. Remove from heat and let it cool. Take small quantity in your hands and make small balls by gently rubbing it between your palms. Arrange in mini cupcake wrappers and serve. 

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