Saturday, November 01, 2014


Kesar coconut ladoos are popular north indian recipe. We make it on most of the festivals. This is a quick recipe so you will have enough time for enjoying festivals, while serving awesome home made sweets :)

  • desiccated coconut - 4 cup
  • condensed milk - 400gm tin (Amul or milkmaid)
  • clarified butter (desi ghee) - 1 tsp
  • saffron - 6 to 7 strings  (optional)
  • green cardamom powder - 1/2 tsp (optional)
  • chopped pistachios for garnishing
Note: Add 2 tsp warm milk and saffron and keep it aside.

  • Take a heavy bottom kadai add ghee heat on low flame.
  • now add coconut and dry roast 3 to 4 min .
  • Take half of it and keep aside for coating and garnishing.
  • Add condensed milk , cardamom powder and saffron (saffron with milk which we kept aside earlier).
  • On low flame keep on stirring continuously till it begins to leave the sides of the kadai.

  • let it cool down make ladoos (round small balls ) of it.
  • Coat these ladoos in coconut. Kesar coconut ladoos are ready.
  • Garnish these with chopped pistachios. 
    You can make kesar coconut barfi also with the same recipe. Just instead of making ladoos take the mixture in a ghee greased plate and cut pieces.
    Please note that as there is raw coconut in the preparation, store these in fridge. Shell life of these are around 2-3 weeks if kept refrigerated.