Are you looking for a guilt-free sweet treat that doubles as an immunity booster? Look no further than this Healthy Dry Coconut Ladoo Recipe. Known traditionally in Maharashtra as Sukha Khobra Ladoo, these energy balls are a staple in many Indian households, especially during winter.
Unlike fresh coconut ladoos that spoil quickly, these ladoos are made using dry coconut (desiccated coconut) and jaggery (gul), giving them a long shelf life and a rich, nutty flavour. They are packed with healthy fats, iron, and essential nutrients, making them an excellent snack for growing kids and adults alike. Plus, this recipe is incredibly simple—you can whip up a batch in just 15-20 minutes!
Let’s dive into this easy, beginner-friendly recipe that promises health and taste in every bite.
Also Read – Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Ingredients:
- To make these delicious immunity-boosting ladoos, you will need simple pantry staples:
- Dry Coconut (Sukha Khobra): 3 cups (grated)
- Jaggery (Gul): 1 cup (grated or powdered)
- Ghee (Clarified Butter): 1-2 tsp (for roasting nuts)
- Cardamom Powder (Velchi): 1/2 tsp (for aroma)
- Nutmeg Powder (Jaiphal): A pinch (optional, for extra flavour)
- Mixed Dry Fruits: 1/2 cup Raisins, (Almonds- Cashews finely chopped)
Step-by-Step Instructions:
Follow these simple steps to make perfect Dry Coconut Ladoos at home:
- Prep the Coconut: If using a whole dry coconut shell, grate it finely using a grater. If using store-bought desiccated coconut, measure out 3 cups.
- Roast the Nuts: Heat 1 tsp of ghee in a heavy-bottomed pan. Add the chopped raisins, almonds and cashews. Roast them on low heat until they turn golden and crunchy. Remove and set aside.
- Lightly Roast Coconut: In the same pan, add the grated dry coconut. Roast on a very low flame for just 1-2 minutes until it becomes aromatic. Do not let it turn brown. Remove it from the pan.
- Melt the Jaggery: Add the grated jaggery to the pan along with 1-2 tablespoons of water (optional, just to help melt). Stir continuously on low heat until the jaggery melts completely and starts bubbling slightly. Note: We do not need a string consistency; just frothy melted jaggery.
- Mix Everything: Turn off the flame immediately. Add the roasted coconut, roasted nuts, cardamom powder, and nutmeg powder to the melted jaggery. Mix everything quickly and thoroughly while it is still hot.
- Shape the Ladoos: Allow the mixture to cool slightly (it should be warm to the touch, not piping hot). Grease your palms with a little ghee. Take small portions of the mixture and press them firmly to shape into round ladoos.
- Cool and Store: Let the ladoos cool completely at room temperature to firm up. Store them in an airtight container.
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Cooking Tips for Better Results:
- Don’t Overcook Jaggery: If you boil the jaggery syrup for too long, the ladoos will become hard as rocks once they cool. Turn off the heat as soon as it bubbles.
- Grate Finely: For the best texture, ensure the dry coconut is grated finely. Large chunks can make binding difficult.
- Act Fast: You need to shape the ladoos while the mixture is warm. If it cools down and crumbles, reheat the mixture for 30 seconds to soften the jaggery again.
- Freshness: Use good-quality, chemical-free jaggery (organic) for a darker colour and better health benefits.
Variations:
- Vegan Version: Skip the ghee and dry roast the nuts. The natural oil in the coconut is enough to bind the ladoos.
- Kids-Friendly Version: Add 1 tablespoon of cocoa powder to the mixture to make “Chocolate Coconut Ladoos” that kids will love.
- Protein-Packed: Add roasted poppy seeds (khus khus) or edible gum (dink) fried in ghee for extra warmth and strength, especially for new mothers.
- Sugar Version: If you don’t like jaggery, you can use powdered sugar, but you will need to add a little milk or condensed milk to bind the mixture.
Also Read – Peanut Ladoo With Jaggery
Serving Suggestions:
- Morning Energy: Eat one ladoo with a glass of warm milk for a power-packed breakfast.
- Tiffin Snack: These are non-messy and perfect for school or office lunchboxes.
- Festive Sweet: Serve them during festivals like Diwali, Ganesh Chaturthi, or Raksha Bandhan as a traditional Maharashtrian sweet.
FAQs:
Q1. How long can I store these Dry Coconut Ladoos?
Ans: Since we use dry coconut and no milk, these ladoos have a long shelf life. They stay fresh for 3 to 4 weeks at room temperature in an airtight container.
Q2. Can I use fresh coconut instead of dry coconut?
Ans: Yes, but the recipe changes. Fresh coconut contains moisture, so those ladoos must be consumed within 2-3 days or refrigerated. For long shelf life, dry coconut (Sukha Khobra) is best.
Q3. Why are my ladoos falling apart?
Ans: This happens if the mixture has cooled down too much or if the jaggery quantity is too low. To fix it, put the mixture back in the pan and warm it up for a minute until the jaggery softens, then try shaping again.
Q4. Is this recipe good for weight loss?
Ans: Yes, in moderation! Jaggery is a better alternative to refined sugar, and coconut provides healthy fats (MCTs) that boost metabolism. However, they are calorie-dense, so stick to 1-2 a day.
Q5. Can I use Desiccated Coconut Powder?
Ans: Absolutely. Store-bought desiccated coconut powder works perfectly and saves time on grating.
Healthy Dry Coconut Ladoo Recipe | Immunity Booster
Ingredients
- Dry Coconut Sukha Khobra: 3 cups (grated)
- Jaggery Gul: 1 cup (grated or powdered)
- Ghee Clarified Butter: 1-2 tsp (for roasting nuts)
- Cardamom Powder Velchi: 1/2 tsp (for aroma)
- Nutmeg Powder Jaiphal: A pinch (optional, for extra flavour)
- Mixed Dry Fruits: 1/2 cup Raisins (Almonds- Cashews finely chopped)
Instructions
- Prep the Coconut: If using a whole dry coconut shell, grate it finely using a grater. If using store-bought desiccated coconut, measure out 3 cups.
- Roast the Nuts: Heat 1 tsp of ghee in a heavy-bottomed pan. Add the chopped raisins, almonds and cashews. Roast them on low heat until they turn golden and crunchy. Remove and set aside.
- Lightly Roast Coconut: In the same pan, add the grated dry coconut. Roast on a very low flame for just 1-2 minutes until it becomes aromatic. Do not let it turn brown. Remove it from the pan.
- Melt the Jaggery: Add the grated jaggery to the pan along with 1-2 tablespoons of water (optional, just to help melt). Stir continuously on low heat until the jaggery melts completely and starts bubbling slightly. Note: We do not need a string consistency; just frothy melted jaggery.
- Mix Everything: Turn off the flame immediately. Add the roasted coconut, roasted nuts, cardamom powder, and nutmeg powder to the melted jaggery. Mix everything quickly and thoroughly while it is still hot.
- Shape the Ladoos: Allow the mixture to cool slightly (it should be warm to the touch, not piping hot). Grease your palms with a little ghee. Take small portions of the mixture and press them firmly to shape into round ladoos.
- Cool and Store: Let the ladoos cool completely at room temperature to firm up. Store them in an airtight container.
