How to Make Coconut Laddus Without Condensed Milk

A traditional Indian delicacy, coconut laddus are a beloved treat that are typically made with condensed milk. However, what if you want to make a delightful version without this common ingredient? In this article, we will walk you through the process of creating delicious coconut laddus that are both rich and flavorful without relying on condensed milk. Let's dive in!

Introduction to Coconut Laddus

Coconut laddus are a type of sweet ball or fudge, commonly found in South Asian cuisine. Made from coconut, semolina (also known as sooji), ghee, sugar, and other ingredients, they offer a burst of flavor and serve as a wonderful dessert during festivals and celebrations.

Why Use Condensed Milk?

Condensed milk is commonly used in many laddu recipes because it thickens the mixture and adds sweetness. However, for those who want to avoid the added sugar and fat from condensed milk, there are alternative ingredients that can create an equally delicious and creamy texture.

Ingredients You Will Need

2 cups desiccated coconut 1 cup semolina (sugar-free option if you prefer) 1 cup shakkar (unrefined sugar, or you can use jaggery) 2 cups ghee (clarified butter) vegetable oil for frying (optional, if you skip frying step)

Preparing the Ingredients

First, it's crucial to prepare all your ingredients thoroughly. Start by drying the desiccated coconut in the sun or using a dehydrator for a few hours to eliminate any excess moisture, which can prevent the laddus from forming properly. Grind the semolina to a fine texture, and have your shakkar and ghee ready.

Step-by-Step Cooking Process

Melt the ghee in a heavy-bottomed pan over low heat and add the beaten shredded coconut. Cook for about 15 minutes, stirring occasionally, until the coconut becomes golden brown and fragrant. This step is crucial for achieving the right taste and texture.

Add the semolina and cook for another 5-7 minutes, stirring continuously to ensure even cooking. The mixture should become slightly dry and evenly toasted.

Now, add the sugar to the mixture. Cook for about 5-7 minutes until the sugar has fully dissolved. Be careful not to burn the mixture. This ensures a smooth and lump-free texture in the final laddu.

Once the sugar has dissolved, take the pan off the heat and let it cool for a few minutes. When the mixture is still warm, start adding ghee in small, controlled amounts. Stir the mixture well after each addition. This process will thicken the consistency and provide a creamy texture without the need for condensed milk.

Once the mixture has reached your desired consistency, it's ready to be shaped into laddus. Use a small scoop to portion out the mixture and roll it between your palms to form balls. Place these on a non-stick surface or plate lined with parchment paper for easy removal.

(Optional) For a crispy outer layer, you can now gently fry the laddus in vegetable oil until they turn golden brown. Remove and drain on paper towels before serving.

Storing and Serving the Laddus

Store the laddus in an airtight container at room temperature, making sure to place a paper towel or tissue paper underneath them to absorb any excess moisture. They can be stored for up to a week and are best served fresh but can also be enjoyed at a later date. For experimenting further, you can add spices like cardamom or saffron to the mixture for an enhanced flavor profile.

FAQs

Q: Can I skip the frying step?

A: Absolutely! If you prefer not to fry your laddus, you can simply roll them in a mixture of semolina and anise or a dusting of fennel seeds for a unique texture and flavor. This version is just as delicious and can be stored for a long time too.

Q: What is the best way to make the mixture thicker?

A: If the mixture is too runny, simply add more semolina and continue to cook, stirring frequently. Alternatively, adding a small amount of thicker sugar like powa jaggery can help thicken the mixture.

Q: Can I change the type of sugar used?

A: Yes, you can use refined sugar, jaggery, or even a combination of both to suit your taste. Just be sure to adjust the cooking time according to the type of sugar used.

Conclusion

With this guide, you can create delicious coconut laddus without the need for condensed milk. By carefully following the steps and experimenting with your preferences, you can make this traditional dessert your own. Whether you indulge in them yourself or share them with friends and family, these no-condensed milk laddus are sure to be a hit. Happy cooking!