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Saturday, September 30, 2017

Chocolate coconut ladoo recipe | Diwali 2017 recipes

Chocolate coconut ladoo, an easy sweet made with desiccated coconut, condensed milk and cocoa powder. I have posted the popular 2 ingredient Coconut ladoo recipe some years back. This recipe of chocolate coconut ladoo is similar to that but with the addition of cocoa powder and rolled in pistachios and desiccated coconut. Check out my full collection of Diwali sweet and snack recipes.
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Chocolate coconut ladoo


Chocolate coconut ladoo

  Preparation Time : 5 mins | Cooking Time : 10 Mins |Serves: 14-16 ladoos

     Desiccated coconut  2 cups + 3 tblsp for rolling
     Cocoa powder  2 tblsp
     Condensed milk   1 cup
     Pistachio   2 tblsp (optional)
     Butter   1 tsp 
Method:

  • In a heavy bottomed pan, add the desiccated coconut and condensed milk.
  • Mix this well and cook for 5 minutes.
  • Add the cocoa powder and mix well.
  • Cook this for 5 more minutes and the mixture will come to a whole mass.
  • Switch off the flame.
  • Allow this to cool completely.
  • Powder the pistachios (if using)
  • Mix this with the 3 tblsp of desiccated coconut.
  • Grease your hands with butter.
  • Take a small lemon sized portion of the coconut mixture and make into a round ball.
  • Roll this into the desiccated coconut mixture.
  • Repeat this for the rest of the mixture.
  • Chocolate coconut ladoos are ready.
  • Store this in a dry air tight container.
     
     


Chocolate coconut ladoo

Method:
  • In a heavy bottomed pan, add the desiccated coconut and condensed milk.
  • Mix this well and cook for 5 minutes.
  • Add the cocoa powder and mix well.
  • Cook this for 5 more minutes and the mixture will come to a whole mass.
  • Switch off the flame.
  • Transfer this to a plate.
  • Allow this to cool completely.
  • Powder the pistachios (if using)
  • Mix this with the 3 tblsp of desiccated coconut.
  • Grease your hands with butter.
  • Take a small lemon sized portion of the coconut mixture and make into a round ball.
  • Roll this into the desiccated coconut mixture.
  • Repeat this for the rest of the mixture.
  • Chocolate coconut ladoos are ready.
  • Store this in a dry air tight container.
Chocolate coconut ladoo
Notes:
  1. This chocolate coconut ladoo stays good for 2-3 days.
  2. Always keep this in a refrigerator.
  3. If you feel the mixture is still loose, add little more desiccated coconut and mix it well.
  4. You can also roll this into powdered dry nuts too.
  5. Do not cook the mixture long time after adding the cocoa mixture. It may turn bitter.
  6. You can add few drops of Vanilla essence to the coconut ladoo.
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