From to coconut to motichoor - Check 3 easy-to-make ladoo recipes

Ladoos are one of the most saleable and readily available sort of Indian sweet in India. There is no dearth in the variety of ladoos. Take a look at some popular ladoos recipes.

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Coconut Laddoo

Coconut laddoo is a supremely delicious Indian sweet, which originated in South-India. Coconut ladoo is made up of coconut, milk, and sugar. They are very light on the taste palette and easy to digest as well. In fact, it is one of the easiest types of laddoos to make. The recipe requires very few ingredients and is super quick to prepare. All you need is grated coconut, milk, and sugar. On a low flame, cook grated coconut and milk together, depending upon the number of ladoos you wish to make. Then add a good amount of sugar in the coconut and milk mixture and cook well. Stir continuously until cooked properly and put off the flame. Let the mixture partially cool down for some time and make circular shaped balls with the help of your hands. You coconut ladoos are ready to be served.

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Besan Ladoo

The most popular and readily available type of ladoos in India is besan ladoos. As the name suggests, they are made up of besan (chickpea flour). They taste yum when prepared with desi ghee. In a pan, add your preferable quantity of chickpea flour, and roast it well until the colour changes then set it aside. In a different pan, add a generous amount of desi ghee and bring to boil. Then add the roasted besan, sugar into the pan with desi ghee. Mix well until it forms a great consistency which shouldn’t be runny at all. Now add grated dry fruits like almonds or cashew nuts into the batter and stir. Cook until besan changes colour to light brown and put off the flame. Leave it for a minute or two. After the mixture is cooled down. Make laddoos and serve.

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Motichoor Ladoo

Motichoor ladoo is the most saleable type of ladoo across the nation. It is a must-have dessert item in almost every occasion in the country, varying from weddings, festivals to offering Prasad in temples. Cooking motichoor ladoo is somewhat similar to that of pakoras. You need to first add besan, orange food colour, water and some milk in a big glass bowl. Mix all the ingredients well until the batter forms good consistency. Then, in a pan, heat liberal amount of desi ghee. Add the batter with the help of a strainer. You will see tiny besan balls nicely cooked, accumulate all the strained cooked besan balls and transfer in a clean plate. Now in a different saucepan add sugar and cook it until it changes shape to a liquid form, add this sugar mix to the cooked besan. Let it cool down for some time and make ladoos, garnish with blanched pistachios.

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