Extra Virgin Coconut Oil Coconut Ladoo
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Traditional Sweet · Extra Virgin Coconut Oil
Thengai Ladoo
Fresh coconut ladoos made in 10 minutes — sweetened with jaggery, bound with a touch of extra virgin coconut oil. Simple, ancient, completely pure.
Ingredients
| Desiccated or fresh grated coconut | 1½ cups |
| Jaggery, grated | ½ cup |
| Cardamom powder | ¼ tsp |
| Sree Kumaran Extra Virgin Coconut Oil | 1 tsp |
Method
- Combine coconut, jaggery and cardamom in a pan on low heat. Stir continuously until jaggery melts and binds with the coconut, about 5–7 minutes. Do not over-cook or it becomes dry.
- Off heat, add coconut oil and stir through. When cool enough to handle, roll into smooth balls. Cool completely. Keeps for 4 days.
The small amount of extra virgin coconut oil added off the heat gives these ladoos a silky, non-sticky surface and adds a clean coconut fragrance. It also extends shelf life naturally. This is a 4-ingredient recipe with nothing to hide.
Made with Sree Kumaran Extra Virgin Coconut Oil
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