Coconut Ladoo recipe for Sankranti and Pongal

Coconut ladoo recipe

Ingredients and directions from your original page.

Ingredients

1 cup dry coconut powder
1 cup milk powder
3/4 cup sugar powder
5-6 teaspoons boiled milk
Raisins or badam for garnish

Directions

Combine coconut powder, milk powder, and sugar powder in a mixing bowl.
Slowly add milk and bind the mixture together.
Shape the mixture into laddoos.
Top each coconut laddoo with raisins or almonds for a delicious finishing touch before serving.

Festival twist: Include some cardamom powder and a sprinkle of saffron threads to achieve a Pongal-style fragrance.

Coconut ladoo for Sankranti & Pongal

Why coconut ladoo for Sankranti?

Sesame-jaggery treats are traditional Sankranti favorites, but coconut ladoo is just as popular for its comforting, energy-packed goodness that's perfect for winter get-togethers.

Why coconut ladoo for Pongal?

During Pongal, a harvest thanksgiving festival, sweet dishes are offered as prasadam. Coconut is a staple in South Indian cuisine, making coconut ladoo a popular festive sweet with Sakkarai Pongal.

Best time to make

Prepare them either in the morning of the festival or the evening prior. Allow them to rest for 30-60 minutes until they are perfectly set.

How to serve

Enjoy after a celebratory feast with a cup of freshly brewed coffee or tea, or present as a thoughtful gift set with a personalized card.

Pongal serving ideas

As prasadam

Pair coconut ladoo with Sakkarai Pongal or sweet rice for a delightful festive meal.

Gift tray

Create a harvest-themed gift by pairing ladoos with sugarcane and a festive greeting card.

Kids’ mini ladoos

Make bite-size balls and roll in coconut flakes—easy and cute.

Variations

Fresh coconut version

Substitute dry coconut powder with freshly grated coconut and lightly toast for 2-3 minutes to eliminate any moisture before continuing.

Condensed milk shortcut

Instead of using milk powder and sugar, replace with ¾ cup desiccated coconut and ½ cup condensed milk. Cook for 2-3 minutes, then cool, roll and coat.

Vegan option

Combine coconut milk powder (or almond powder) with warm coconut milk, sweetened with powdered jaggery or sugar.

Flavor upgrades

Include cardamom, saffron strands, a hint of nutmeg, or rose petals. Coat in additional coconut flakes for a snowy appearance.

Tips & storage

Binding tip

Pour the milk gradually as adding too much can result in a sticky mixture. If the mixture becomes too wet, incorporate some additional coconut powder.

Texture tip

Lightly roast coconut to enhance its nutty aroma, being careful not to overcook it.

Storage

Keep in an airtight container. Can be stored at room temperature for 1-2 days in cool weather or in the fridge for 5-7 days. Remember to bring to room temperature before serving.

Gift idea

Pack 3-4 ladoos in butter paper, place them in a tiny box, and include a Sankranti/Pongal note.

Wishes to share with coconut ladoos

Copy and send along with your sweet gift.

FAQ

Can I use jaggery instead of sugar?

Indeed, opt for finely ground jaggery for optimal binding. In case the jaggery is damp, allow it to air dry for a few minutes (approximately 10) before incorporating it.

Why are my ladoos not holding shape?

If the mixture is too dry, add a teaspoon of warm milk. If it's too crumbly, knead for 1-2 minutes to help bind it together.

Can I toast coconut in ghee?

Yes, add 1/2 teaspoon of ghee for fragrance, particularly for Sankranti. Ensure the roasting is

Welcome Sankranti

Traditional cards for Makar Sankranti

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Modern art card showing spirit of Sankranti