Mawa Coconut Jaggery Laddu Recipe – An Indian sweet made with milk solids, coconut and jaggery.
Khoya or Mawa is dried evaporated milk solids. In Indian cooking, khoya is a commonly used ingredient to make Indian sweets or curries. Today’s recipe is a variety of laddu using khoya and desiccated coconut. I am using jaggery instead of white sugar to make this laddu healthier.
Few More Sweets with Khoya:
If you are searching for more Holi Sweets Recipes then do check Dodha Burfi, 7 cup burfi, Semiya Payasam, Bread rasmalai, Milkmaid Rava Laddu, Kaju Katli and Paneer Payasam.
Mawa Coconut Jaggery Laddu Recipe
If you love this recipe Mawa Coconut Laddu, then don’t forget to give it a five star rating! 🙂
Khoya Coconut Jaggery Laddu Recipe
How to Make Mawa Coconut Jaggery Ladoo Recipe with Step by Step photos. An Indian dessert made with milk solids, coconut and jaggery.
Ingredients
- 1 cup Unsweetened Khoya / Mawa crumbled
- 1 cup Grated Fresh Coconut
- 1 cup Powdered Jaggery
- ¼ cup Desiccated Coconut or as needed (extra for rolling)
- ¼ tsp Cardamom Powder
- 1 tsp Ghee
Instructions
- Combine the powdered jaggery and little water in a heavy bottomed pan.
- The amount of water should be just enough to soak the jaggery.
- Heat until the jaggery dissolves completely.
- Add the crumbled khoya, coconut and cardamom powder and combine.
- Mix very well to avoid lumps.
- Let the mixture cook on a medium flame.
- When the mixture starts leaving the sides of the pan, add ghee and mix.
- Stir continuously until you get a thick and lumpy mixture (refer the images).
- Remove it from the flame and let it cool completely.
- Divide the cooked mixture into round shape balls.
- Roll each ball in desiccated coconut.
- Let them dry for some time.
- Store them in an airtight container.
Nutrition values are estimates only.
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How to Make Mawa Coconut Jaggery Ladoo with Step by Step Photos:
- Combine the powdered jaggery and little water in a heavy bottomed wide pan.
- The amount of water should be just enough to soak the jaggery. Do not add more than required water.
- Heat and mix well until the jaggery dissolves completely.
- Add the crumbled khoya, coconut and cardamom powder and mix very well to avoid lumps.
- Let the mixture cook on a medium flame and stir continuously.
- When the mixture starts leaving the sides of the pan, add ghee and combine.
- Stir continuously until you get a thick and lumpy mixture (refer the above image).
- Remove it from the flame and let it cool completely.
- Divide the cooled mixture into round shape balls.
- Roll each ball in desiccated coconut. You can skip this step but it will give a nice look.
- Let them dry for some time.
- Store them in an airtight container.
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Omg, killing me, those laddus are seriously droolworthy.
That's really tempting…
oooks
looks wonderful
Yummy, mouthwatering ladoos and very inviting clicks.
so perfectly done.love khova in any dish..
yummy ladoos..
Thats one lovely snack.. yumm ! And I love the blue background 🙂
Feel like grabbing some and having rite now.. Delicious laddoos.
waahh..drooling here 🙂 Very nicely made laddoos.. your explanation is very clear.. i cac exp the taste..will make a try soon.