Naariyal ke Laddoo

Naariyal Ke Laddoo

Even though I usually prefer to follow traditional method for any sweet dish, Naariyal ke Laddoo with condensed milk is a very quick way to prepare these traditional laddoos. However, this time condensed milk was also Homemade Condensed Milk/Milkmade during Janamashtmi festival, so I decided to go ahead with this no-fail quick-fix recipe for preparing Naariyal ke laddoo.

Janmashtmi celebration

Naariyal ke Laddoo

While celebrating Janmashtmi, we keep fast (vrat) for whole day. This  fasting is different than our usual fasting days as this day we don’t use grains and white salt to prepare prasad and food. Everything is prepared with milk or milk based products, dry fruits, fresh fruits and fruit based flours. So I prepared these laddoos for prasad.

This best part about this recipe is that there are no difficult steps to follow. We can make our kids also join-in in the preparation. Just prepare condensed milk one day in advance and next day delicious Naariyal ke laddoo will be ready within 30 to 40 minutes! We can add Khoya/Mawa also to enhance the taste.

Just like Naariyal ki burfi (coconut burfi), I used desiccated coconut powder in laddoos too. But if you want, you can use fresh coconut also. If so, remember that as fresh coconut has a lot of moisture, you will need more quantity of fresh coconut powder than written in the recipe.

Ingredients :

Condensed Milk 250 gms

Desiccated coconut powder 250 gms

1/4th cup extra coconut powder to roll out laddoos

Process :

Pour condensed milk in a big broad pan so that mixing is easy. Add coconut powder in condensed milk and mix it well. Mixture should be thick enough to roll it as firm round balls. If required, add some more coconut powder to get the right consistency.

coconut powder and condensed milk

thick mixture of coconut powder and condensed milk

Now take a little amount of mixture and give it a round shape of laddoo with your palms.

laddoo is ready

Roll this laddoo in dry coconut powder and repeat the process for all laddoos. And job done!

roll laddoo in coconut powder

Naariyal ke Laddoo

Isn’t this the fastest way to prepare delicious naariyal ke laddoo!! For longer shelf life keep these laddoos in the fridge.

Naariyal ke Laddoo

 

Kairie ki loungi (raw mango dish)

‘Kairie ki loungi’  (raw mango dish) sunte hee muh mei paani aa jaata hai (mouth starts watering after listening to the name of the dish). This dish is prepared with raw mangoes.  Kairie ki loungi is one of my favorite raw mango dishes during summer since childhood. It is a side dish with your regular meals or you can have it with paratha during breakfast.

Sour taste of raw mango is balanced by sugar/jaggery, salt and red chilli powder. Seasoning with fennel seeds gives sweet fragrant flavor. When sugar melts and gets mixed with the rest of the ingredients, the look of the dish and taste reaches to another level altogether!! You have beautiful caramelized raw mango dish which will get over by licking directly from the pan. Oh, I can really write a poem on this!!!

Am I exaggerating too much?? Not at all… Try this recipe and experience the wonderful taste of my favorite raw mango dish ‘Loungi’ during summer!!

The whole credit for this recipe goes to my younger sister Nandini. Amongst the three sisters she is the one who started cooking very early. So her culinary skills are excellent. Last year during my Jaipur trip she prepared loungi and since then I have been waiting for the summer season to get back that wonderful taste!!!

You can check one more post from raw magoes in the blog. It is traditional Indian cool summer beverage Kachhi keiri ka pana/panna (raw mango beverage)

Ingredients :

400 gm kairie (raw mango medium sized peeled and sliced)
2 tbsp oil
1 tsp sauf
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt or as per your taste( can take a mix of white and black salt)
Water 1/4 cup
1/3 cup Sugar

You can reduce or increase the quantity of salt, sugar and chilli powder as per your preference.

For oil, my preference is mustard oil for its pungent flavor.

Process :

Wash, peel and cut raw mangoes in long pieces. The seed of raw mango is tender. While slicing kairie, the seed will also be sliced. Remove the seed after cutting kairie into pieces.

In a broad pan heat oil and crackle funnel seeds.

Add cut pieces of kairie and rest of the spices, except sugar.

Add water, mix everything and cover the pan.

Raw mango gets cooked very soon – so after a minute keep stirring in between. When the kairie is 80% cooked and needs a few more minutes, add sugar and keep stirring very gently till sugar melts. Switch off heat.

Be careful here – don’t let kairie cook completely before adding sugar. If it is completely cooked, it will become mushy when sugar/jagegery is added. Slight crisp and soft pieces of kairi taste really nice.

Loungi wouldn’t last more than a day, but if you want to save it for the next day to eat it with paratha for breakfast, keep it in the fridge.