Coconut Ladoo Truffles
Coconut Ladoo Truffles are a delicious and easy-to-make fusion dessert that combines the traditional Indian sweet, Coconut Ladoo, with the concept of truffles. Made from desiccated coconut, condensed milk, and flavored with cardamom, these sweet balls are often coated in chocolate to create a rich, indulgent treat. The mixture is shaped into bite-sized balls and then dipped in melted chocolate, giving them a smooth, glossy finish. These truffles offer a delightful blend of coconut flavor and chocolate, making them a perfect treat for festive occasions or as a sweet snack.
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Servings: 20 Truffles
Calories: 120kcal
Ingredients
Ingredients
- 2 Cup Desiccated coconut (plusextra for rolling)
- 1 Cup Sweetened condensed milk
- 1/2 tsp Cardamom powder (optional)
- 1/4 Cup Chopped nuts (like almondsor pistachios) (optional)
- 2 tbsp Ghee or butter
- 1 tsp Vanilla extract (optional)
- Melted chocolate for dipping (optional)
Instructions
Instructions
Making the Coconut Ladoo Truffles:
1. Prepare the Ingredients:
- Measure out 2 cups ofdesiccated coconut and 1 cup of sweetened condensed milk. Keep some extracoconut aside for rolling the truffles later.
2. Cooking the Mixture:
- Heat 2 tablespoons of gheeor butter in a non-stick pan over medium heat. Once melted, add the desiccatedcoconut and stir for 2-3 minutes until it is lightly toasted and fragrant.
3. Add Sweetened Condensed Milk:
- Lower the heat and add thesweetened condensed milk to the pan, mixing well with the coconut. Stircontinuously to prevent sticking and burning.
4. Flavoring (Optional):
- Add 1/2 teaspoon ofcardamom powder for a hint of spice, and 1 teaspoon of vanilla extract foradditional flavor. Mix thoroughly.
5. Incorporate Nuts (Optional):
- If using, add 1/4 cup ofchopped nuts to the mixture. Stir well to combine.
6. Cook Until Thickened:
- Continue to cook themixture on low heat, stirring continuously until it thickens and starts toleave the sides of the pan. This should take about 5-7 minutes.
7. Cool the Mixture:
- Remove the mixture fromheat and let it cool slightly until it is comfortable to handle.
Shaping the Truffles:
8. Shape into Balls:
- Once the mixture is coolenough to handle, take small portions (about 1 tablespoon) and roll thembetween your palms to form smooth, round balls.
9. Coat with Coconut:
- Roll each ball in the extradesiccated coconut to coat them evenly. This adds texture and prevents themfrom sticking together.
Optional Chocolate Dipping:
10. Melt the Chocolate:
- If you prefer, melt somechocolate in a microwave-safe bowl in 30-second intervals, stirring in between,until fully melted.
11. Dip the Truffles:
- Dip each coconut ladootruffle into the melted chocolate using a fork. Allow the excess chocolate todrip off before placing them on a parchment-lined tray.
12. Chill the Truffles:
- Place the chocolate-coatedtruffles in the refrigerator for about 30 minutes to set the chocolate.
Serving:
13. Serve and Enjoy:
- Once set, the Coconut LadooTruffles are ready to be served. Store them in an airtight container in therefrigerator to keep them fresh.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 50mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2IU | Calcium: 5mg | Iron: 2mg