Khoya Ladoo Recipe
Khoya Ladoo is a chewy soft sweet that you can make in just few minutes with very less ingredients. It is made with khoya, jaggery and coconut all cooked together into a thick mix and rolled as ladoos. The texture is rich and little chewy, but at the same time it melts when you eat.
Servings12
Ingredients
- ¾ cup unsweetened khoya tightly packed
- ⅓ cup desiccated coconut*
- 2 tablespoon desiccated coconut* for rolling
- ¾ cup jaggery
- ⅓ cup water
- a pinch cardamom powder optional - I didn’t add.
*You can replace desiccated coconut with fresh coconut too
Instructions
- Soak jaggery in warm water (till immersing level), crush it well.
- Then heat it up until it is slightly thick (no string consistency needs to be checked). Cool down, then strain and keep aside.
- Take the jaggery syrup in a pan and heat it up. Cook till it bubbles up and is slightly thick like honey in consistency.
- At this stage add khoya. Keep mixing till it becomes a gooey mass and starts bubbling and gets thick. When it starts to thicken, add dessicated coconut.
- Keep mixing till all the moisture is absorbed, the mixture will become thick. At this stage add cardamom powder and switch off.
- Let it cool down for few mins. When its still warm, make small ladoos.
- Roll the ladoos in desiccated coconut.
- Place them in mini cupcake liners and let it to set.
- Khoya Coconut Ladoo keeps well for 3 days in room temperature itself!
Notes
- Khoya quality – I have used unsweetened khoya, always make sure it is fresh as old khoya can spoil the taste. You can also make khoya at home by reducing milk.
- Cooking jaggery – I usually melt jaggery in water and strain to remove impurities. Don’t overcook syrup, just let it turn like honey in texture.
- Mixing stage – Once you add khoya into syrup, keep stirring till mixture thickens. If overcooked, ladoos will become hard so switch off once it leaves the sides.
- Using coconut – If using fresh coconut, I roast it lightly before adding. It gives nice flavor and prevents it from spoiling fast.
- Shaping ladoos – I usually shape them while mixture is still warm, if it cools down fully it becomes tough to roll.
Nutrition Facts
Khoya Ladoo Recipe
Amount Per Serving (25 g)
Calories 130
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 42mg2%
Potassium 17mg0%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 67IU1%
Vitamin C 0.2mg0%
Calcium 106mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!