Coconut Besan Ladoo is a quick Indian Sweet that you can make for any festival. Make this for Diwali and enjoy the nutty coconut and besan in a jaggery mix.
Ladoos are quick to make and for any festival, if you are hard pressed for time, this one sweet is surely something you can easily make. I couldn’t plan for any elaborate sweets and savory preparation this Diwali. Amma made her usual item of dishes and we have been just enjoying it.
However since a new post and a new dish is expected from me, I pushed myself to make this ladoo on Diwali Eve. The ladoo is a combination of fresh coconut and nutty besan with loads of almonds. I love roasted almonds and since my kids will anyway not eat these, I thought I might as well include the nuts.
I avoid adding nuts as none of them like it. So the Dark Chocolate Fudge ball was supposed to have nuts and I had to skep it. Hoping I will squeeze in some time to write the post, I clicked some pictures in a hurry. However, I couldn’t do it and then Konda clicked some elaborate pictures herself. She has started an insta handle for her food pictures and insists she clicks the pictures her way for her account.
She takes so much time arranging and clicking that I don’t have so much patience. It worked out well this time because these are sweets and nobody is actually waiting for it. The plate of Diwali Sweets had the regular ones that Amma makes every year. Rava Ladoo, Kaja, Mysore Pak, and Saggu biyam Murukku. I made Dark Chocolate Fudge Truffles and Coconut Besan Ladoo.
This is the final one for the Diwali Sweets of the final week of BM#105. I hope everybody had a wonderful Diwali this year!
Step By Step Pictures for making Coconut Besan Ladoo
Coconut Besan Ladoo ~ Easy Diwali Sweet
1 cup Besan
1/2 cup Coconut
3/4 cup Jaggery
3 to 4 tbsp Ghee
How to make Coconut Besan Ladoo
Heat a nonstick pan with 1 tsp ghee, roast chopped almonds and remove to a plate.
Next, roast the freshly grated coconut till it’s done. Takes about 3 to 4 mins. Make sure you don’t burn it.
Once done, add the besan and roast well for 4 to 5 mins.
Mix this to the roasted coconut along with nuts and combine well.
Add this back to the pan and add 2 tbsp ghee and roast well for about 5 to 6 mins.
Transfer to a bowl, add grated jaggery and combine well.
Finally, roast this again for 2 mins until the whole mixture is well combined.
Allow to cool for about 5 mins or when you are able to handle the heat.
Make tight balls into ladoos and store in an airtight container for a week.
Picture Clicked by Konda