Coconut ladoo recipe for Sankranti and Pongal | Coconut Ladoo for Sankranti and

Coconut ladoo recipe

Ingredients and directions from your original page.

Ingredients

1 cup dry coconut powder
1 cup milk powder
3/4 cup sugar powder
5-6 teaspoons boiled milk
Raisins or badam for garnish

Directions

Combine coconut powder, milk powder, and sugar powder in a bowl.
Slowly add milk and bind the mixture together.
Shape the mixture into laddoos.
Top each laddoo with raisins or almonds for the finishing touch, and your coconut ladoos are ready to enjoy.

Festival twist: Include cardamom powder and a small amount of saffron threads to achieve a Pongal-like scent.

Coconut ladoo for Sankranti & Pongal

Why coconut ladoo for Sankranti?

Sesame-jaggery sweets are traditional Sankranti delicacies, while coconut ladoo is also a popular choice for winter get-togethers due to its comforting, nourishing qualities and ease of sharing.

Why coconut ladoo for Pongal?

During Pongal, a harvest thanksgiving festival, sweet treats are offered as prasadam. Coconut is a popular ingredient in South Indian cuisine, making coconut ladoo a delightful festive dessert to enjoy with Sakkarai Pongal.

Best time to make

Prepare them on the day of the festival or the night prior. Allow them to rest for 30-60 minutes to set perfectly.

How to serve

Enjoy after a celebratory dinner with a cup of coffee or tea, or give as a gift set with a thoughtful note.

Pongal serving ideas

As prasadam

Serve coconut ladoo alongside Sakkarai Pongal or sweet rice for a delightful festive meal.

Gift tray

Combine ladoos, sugarcane, and a greeting card for a harvest-themed gift.

Kids’ mini ladoos

Make bite-size balls and roll in coconut flakes—easy and cute.

Variations

Fresh coconut version

Substitute dry coconut powder with freshly grated coconut. Toast it lightly for 2-3 minutes to eliminate moisture before continuing.

Condensed milk shortcut

Omit milk powder and sugar, and instead utilize ¾ cup of desiccated coconut and ½ cup of condensed milk. Cook for 2-3 minutes, then allow to cool before shaping into balls and coating

Vegan option

Combine coconut milk powder or almond powder with warm coconut milk, then sweeten with powdered jaggery or sugar.

Flavor upgrades

Include cardamom, saffron strands, a dash of nutmeg, or rose petals. Coat with additional coconut flakes to achieve a snowball appearance.

Tips & storage

Binding tip

Gradually pour in the milk - excessive amounts can cause the mixture to become sticky. If it becomes too wet, incorporate a little more coconut powder.

Texture tip

Lightly roast coconut to achieve a nutty fragrance, being careful not to overcook.

Storage

Keep in an airtight container. Best at room temperature for 1-2 days in cool weather. Refrigerate for up to 5-7 days. Remember to bring to room temperature before serving.

Gift idea

Bundle 3-4 ladoos in butter paper, place inside a compact box, and include a Sankranti/Pongal note.

Wishes to share with coconut ladoos

Copy and send along with your sweet gift.

FAQ

Can I use jaggery instead of sugar?

Sure. To ensure optimal binding, use finely powdered jaggery. If the jaggery is damp, let it dry out for a few minutes (spread for 10 minutes) before incorporating.

Why are my ladoos not holding shape?

If the mixture is too dry, add a teaspoon of warm milk. If it is too crumbly, knead for 1-2 minutes to activate binding.

Can I toast coconut in ghee?

Yes - add 1/2 teaspoon of ghee for a fragrant aroma, particularly for Sankranti. Ensure the

Welcome Sankranti

Traditional cards for Makar Sankranti

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Modern art card showing spirit of Sankranti