Kesariya Coconut Ladoo Recipe

Recipe By Aruna Thapar

#mithai This ladoo is so simple to make, it just take few minutes to whip up. But the taste is just awesome. A fragrant awesome mouth melting ladoos are mostly prepared on Indian festivals.

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12minstotal
12m.total
Kesariya Coconut Ladoo
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ingredients serve

Ingredients for Kesariya Coconut Ladoo Recipe

  • 0.17 cups Dessicated coconut
  • 0.67 Tbsp Milk powder
  • 2 Pieces Cashew nuts
  • 2 Pieces Saffron strands
  • 0.08 cups Fresh malai
  • 0.08 cups Sugar
  • 0.17 tsp Cardamoms powder

Directions: Kesariya Coconut Ladoo Recipe

  • STEP 1.👉Dry roast dessicated coconut on non-stick griddle till its raw smell vanishes. Its colour should not change.
  • STEP 2.👉Soak saffron strands in 2 tb spoon milk in a separate bowl.
  • STEP 3.👉Now in a separate pan heat fresh malai. Add sugar and milk powder and cook till one string consistency. Keep on stirring continuously. Add cardamom powder and saffron milk and mix.
  • STEP 4.👉Now add roasted dessicated coconut powder and mix well. Let it cool.
  • STEP 5.👉Now make ladoos with the help of your palms. Garnish it with Cashew nuts. Can be stored for 2 weeks in an airtight container.
Nutrition
value
242
calories per serving
19 g Fat3 g Protein15 g Carbs3 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    3g
  • Carbs
    15g
  • Fiber
    3g

MacroNutrients

  • Carbs
    15g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    < 1mg
  • Vitamin A
    40mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    52mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Aruna Thapar