Pandan Infused Coconut Rabri Ladoo

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When the festivals are around the corner, we all start preparing for them. There are so many things to be done at that time like cleaning and decoration of house, lots of shopping, and making sweets. To do all of these things lot of time is required. So this time I decided to make some simple sweets that get readied easily. For me the easiest sweets to make are ladoos.

Coconut rabri ladoo

During festival season, there are so many news about use of adulterated dairy products. That scares me a lot and I don’t buy any khoya or paneer from outside and prefer to make it at home. You must be thinking that on one side I’m talking about making easy sweets and on other side making khoya at home. I know making khoya is a time consuming job but today, what I’m going to share with you all, is a really easy recipe i.e. Coconut Rabri Ladoo.

Though Rabri making seems to be a daunting process, but believe me it is very easy to make rabri. You have to just reduce milk to ¼th of its volume. While the milk is getting reduced, you can do your other works at the same time and just stir it in between to prevent burning of milk. Once rabri is formed, making ladoos is a child’s play.

Normally when we make rabri, we use cardamom and saffron for the flavour. To give it a twist to the flavours, I infused my coconut rabri ladoos with mild pandan/kewra flavour. Believe me they tasted awesome.

Here is the recipe of my Pandan Infused Coconut Rabri Ladoo

Coconut rabri ladoo

Print Recipe
Pandan Infused Coconut Rabri Ladoo
Coconut rabri ladoo
Cuisine Indian
Servings
ladoos
Ingredients
Cuisine Indian
Servings
ladoos
Ingredients
Coconut rabri ladoo
Instructions
  1. Take milk in a heavy bottomed pan and heat it to boil.
  2. When a layer of cream/malai is formed on the top, bring it along the edge. Reduce the heat to minimum and let the milk be reduced to ¼ of its volume. Keep on stirring in between to prevent burning of milk at the bottom.
  3. While the milk is reducing, roast sooji. For that heat 1 tbsp ghee in a pan. Add sooji and roast it till aromatic. Add ½ cup desiccated coconut and roast for few seconds. Remove from heat and keep aside.
    Coconut rabri ladoo
  4. When the milk reduces to ¼ of its volume and has thickened, add sugar and continue cooking till it gets dissolved.
    Coconut rabri ladoo
  5. Add roasted sooji and coconut mixture, chopped almonds, cardamom powder and few drops of kewra essence.
  6. Mix well and cook till it gets together as a mass.
    Coconut rabri ladoo
  7. Take off the flame and let it cool slightly.
  8. Lightly roast the the remaining ¼ cup of desiccated coconut over low heat and keep aside.
  9. When the ladoo mixture comes to a temperature that you can handle and is still warm, divide into equal portions, roll each into roasted desiccated coconut and shape into ladoos.
    Coconut rabri ladoo
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I am sending this recipe for Blogging Marathon #93 Week 4 Day 2

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

 

8 thoughts on “Pandan Infused Coconut Rabri Ladoo

  1. Pandan infused… that is truly interesting! I agree to you when you hear all kinds of news around, you feel scared to eat from outside. Does make you feel that there’s no value for a human’s intestine. :/ The laddoos look amazing, I am so tempted that I could eat it from the screen but alas, that option is not there…

  2. Infusing the laddoo with pandan flavor sounds absolutely delicious. Love this Southeastern fusion. Laddoos made with rabri sounds rich and decadent. Perfect Diwali treat.

  3. These laddus look gorgeous Ritu. Though making homemade mawa takes time, it gives a taste which can’t be replicated with store-bought mawa. With Sophie, coconut and mawa, and the pandan flavour these are so yum.

  4. amazing creative sweets you made Ritu. with pan leaves rabdi would be heavenly. Loved this laddu and I will definitely try this combo. mouthwatering just remembering the taste itself. awesome.

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