Festival season in India is officially here! Today is Aadi 18, tomorrow is Varamahalakshmi Pooja, and soon it will be time for Raksha Bandhan and Ganesh Chaturthi. There is an aura of good cheer and festivity everywhere, a lot of good food and holidays to look forward to.
If you are still thinking about what sweet dish to whip up for the upcoming festivals, I am here to rescue you. As much as I love our traditional Indian sweets, I always try to make something different from the usual for festivals, to break the monotony and to keep the element of surprise intact. This year, for the Varamahalakshmi Pooja at my mother’s place, I am taking these beautiful Gulkand Coconut Laddoos.
These laddoos are super simple to make, and can be done in minutes, with just a few ingredients. They taste absolutely delish, if I may say so myself, and make for a refreshing change from the regular Indian sweets. Coconut and gulkand go really well together, and the gentle rose fragrance in these laddoos will surely make them a hit with family and friends alike. What’s more, this is a dessert that requires absolutely no cooking!
What are you waiting for, then? Try out these gulkand coconut laddoos too!
Here’s how I made them.
Ingredients (makes about 8 medium-sized laddoos):
- 1 cup dry, grated coconut
- 4-5 unsalted cashewnuts
- 4-5 unsalted almonds
- 7-8 unsalted pistachios
- About 1 tablespoon raisins
- 3 tablespoons of gulkand, or as per taste
- 2-3 tablespoons sweetened condensed milk, or as required
- Ghee or unsalted butter, as required to grease hands
- Take the dry, grated coconut in a large mixing bowl.
- Chop the cashewnuts, almonds and pistachios into slivers. Add these to the coconut.
- Add the raisins and the gulkand to the coconut too.
- Add the condensed milk to the mixing bowl as well.
- Mix everything well. Grease your hands with the butter or ghee, and form balls out of the mixture, and arrange them in an air-tight box.
- Allow the box to chill, covered, in the refrigerator (not in the deep freezer) for a couple of hours. By this time, the laddoos will set, getting slightly harder.
- Serve the laddoos after letting them come to room temperature.
- You could add about 1/2 teaspoon of rose essence to make the flavour more pronounced. I skipped this.
- These laddoos are best stored in the refrigerator till you are ready to serve them. Refrigerated, they stay good for 5-6 days.
- Increase/decrease the quantity of gulkand you use, depending upon your personal taste preferences.
- Use just as much condensed milk as needed to bring the mixture to a pliable consistency, which is just right to form balls out of.
- If you feel the level of sweetness is less, you could add in powdered sugar to taste.
- You could even roast/fry the cashewnuts, almonds, pistachios and raisins before adding them in, for an added crunch. I skipped this, and my laddoos were still quite delicious.
You like? I hope you will love these gulkand coconut laddoos as much as we do. Don’t forget to write in and tell me how you liked them!