Healthy Dry Coconut Ladoo Recipe | Immunity Booster
Discover how to make Healthy Dry Coconut Ladoo with jaggery. This 20-minute immunity-boosting Sukha Khobra Ladoo recipe is perfect for winter snacks!
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.