- ► 2009 (31)
- Rabri Falooda
- Daring Bakers November 2008 - Caramel Cake
- Masala Idli
- Capsicum Bhaajji/ Dry Capsicum Curry
- Egg Muffins
- Corn Salad
- Atte Ja Ladoo / Wheat Flour Ladoo
- Masala Bread For a Good Cause
- Aloo Gobi ki Tehari
- Masoor Dal
- Vegetable Cutlets
- Vegetable Soup
- Karao / Wheat Flour Halwa
- Palak Roti / Spinach Roti
- Phool Tapasha / Lotus Seeds Curry
- Baked Veggie Squares
- Macaroni Salad
- Peach Crumble
- Gobi Parantha / Cauliflower Parantha
- Kaju Paneer / Cashew Paneer
- Sindhi Pakoda/Vegetable Pakoda
- Pea Soup
- Mango Coconut laddu
- Earl Grey Tea Loaf
- Vegetable Fried Rice
- Quick Mushroom Gravy
- Chappa - Potato Channa dal Pattice
- Honey Dijon Dressing
- ▼ November (30)
Ever Since I saw Bhawana's Coconut Laddu's I wanted to try them. The Uma made these Apple Laddu's I was inspired. So looked into my pantry and found some mango pulp and then I decided to make Mango Coconut Laddu's for Diwali. They were really good with a subtle mango flavour. These are the easiest laddu's you can make and they are quick to make too. I could make about 22 laddu's using 2 cups of coconut.
2 cups shredded unsweetened coconut, you can use fresh grated coconut too.
1/2 cup Sweetened Kesar infused mango pulp, you can use plain too I happened to have this.
3/4 cup Condensed milk, Add more if you want it sweeter.
2 tbsp broken almonds or cashews
1/4 cup raisins
1/2 cup or more shredded coconut for rolling.
- Roast the coconut in a thick pan till the raw smell goes.
- Add the mango pulp and cook till it dries up.
- Add the condensed milk and cook till the mixture thickens and leaves the side of the pan.
- Mix the almonds and raisins.
- Remove from heat.
- Make small rounds while the mixture is warm, do not allow to cool.
- Roll them in extra coconut and keep aside.
- Cool and store in airtight container.
6th day of RM2
Check out what other members cooked today.