Puffed Rice And Coconut Laddu Recipe
About Puffed Rice And Coconut Laddu Recipe:
This recipe is a Bengali traditional sweet dish made with puffed rice and coconut specially made during festivals.Easy and quick recipe to prepare.This recipe can be easily prepared from the comfort of your home.Taste is also good.Yummy and delicious recipe.Crispy in taste.This recipe is used during festival time.
- 50 mins
- 8 Ingredients
Ingredients for Puffed Rice And Coconut Laddu Recipe
- 4 cup od crushed coconut/khoya
- 1.50 cup Rice
- 2 cup Sugar
- As required date jaggery
- 6-7 green cardamoms
- 1 tablespoon Salt
- 3-4 bay leaves
- As required Ghee
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Puffed Rice And Coconut Laddu Recipe
Start by soaking the 1 ½ cup of rice for 30 mins.
Then drain the water and take a dekchi and roast the rice in low flame, keep roasting until they slightly puff up.
Meanwhile, heat some sand.
Once they slightly puff up, pour them on the sand and keep mixing them.
The rice will puff up nicely.
You can omit all this step and get puffed rice from the market.
Grind the puffed rice and the green cardamoms in a powder consistency with the help of boti.
In the kadai, add 1 cup of water.
Now add the crushed coconut/khoya, salt, and mix it with the water, let the water evaporate on low flame.
Now add 2-3cups of sugar and mix it with the khoya (you can add more sugar as per your taste).
Now add the bay leaves and powdered cardamom, give it the right mix.
Add the puffed rice powder and keep mixing the whole thing now and then.
At last, you can add 1tbsp ghee for enhancing the flavor.
Keep mixing until the khoya is tightened.
Turn off the gas and let it cool. Now apply oil in your palm and take a spoon full of the cooked khoya and gently round them in the shape of a laddu.
Continue the same for the rest of the khoya.
You can serve it hot or cold.
Also, you can store it for 10days in a cold and dark place.