How to make Desiccated coconut Ladoos with Plum flavour

Desiccated coconut is the simplest which is easily available in the market and has a beautiful taste other than fresh dry coconut. Plum gives a sweet and sour taste to the Ladoos also it makes the dish more attractive by giving a nice reddish pink color to the Ladoos.

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Basic tips for making a perfect recipe of Desiccated coconut Ladoos with plum flavour.

• The most important and common thing to check for the freshness of the desiccated coconut. For this observe the color, if the color has changed from white to yellow that means there is mold growth and it should be discarded.
• Next thing is to check its smell. If the desiccated coconut doesn’t smell the original aroma and has somewhat sour unpleasant smell that means it has absorbed moisture and there is mold growth. If the smell is mild with no color change simply roast the desiccated coconut in a pan on low flame for few minutes. See that the color doesn’t change.
• Always store the desiccated coconut in an airtight container.

• Another main ingredient which is the flavour of the Ladoos is plum jam. In this recipe of “Desiccated coconut Ladoos with plum flavour” plum jam used is homemade (which will be explained later). So try to use freshly prepared plum jam of course when plums are in the season. Homemade jam has a nice and dense reddish pink color and moreover the taste is much better than the market one.
• While making the plum jam at home add the sugar according to the taste of the plum available. Sometimes the plums are very sweet in taste and require very less amount of sugar (just for adding thickness) but many a times the plum are sour and sweet in taste. At this time the quantity of sugar changes.

• The plums I used in this recipe were sweet & sour so accordingly the amount of sugar is mentioned in the ingredients. So please check the taste of the plums before adding the sugar while preparing the jam at home. Also these Ladoos can be made using readymade plum jam available in the market.
• Avoid over cooking of the ingredients or else the Ladoos will be very sticky or hard. Overcooking of the ingredients will lead to overcooking of sugar in the condensed milk which makes the sugar more thick, hard and sticky.

Some of my other Dessert recipes

Bread Halwa/ Bread pudding 

Fruit cream

Gajar ka Halwa/Carrot pudding

So keeping the tips in mind let’s start with our recipe of Desiccated coconut Ladoos with Plum Flavour

Ingredients:

For making fresh plum Jam

• Plums – 10 to 12
• Sugar – 3 tbsp
• Butter (optional) – ½ tsp

For making the Ladoos

• Plum jam – ¼ cup
• Milkmaid/condensed milk – 3 tbsp
• Desiccated coconut – 1 cup+2 tbsp
• Butter (salted) – 1 tbsp

Method:

For preparing the plum jam

• Wash and dry the plums.
• Peel off the skin for good texture of the jam. 
• Roughly chop the plums and remove the seeds.

• In a pan add chopped plum and sugar.
• Cook the plum on low flame till the sugar melts.
• If the sugar is sticking to the pan add some butter or a tsp of water, the sugar will start to melt. So keep the flame on low till the sugar melts otherwise the sugar will burn.
• Now cook the plum till it becomes soft. Smash the plum in between so that it gets easily and evenly cooked.
• When the jam is thick switch of the gas.
• Pass the jam through a sieve to remove the skin.

For making the Ladoos

• In a pan add butter.
• To the butter add milkmaid/condensed milk.
• Cook for few seconds. Then add desiccated coconut and freshly prepared plum jam.
• Cook for 5 minutes on low to medium flame. Stir continuously.

• Remove the pan from the gas. Wait for few minutes and when the dough is cooled enough to handle, make the Ladoos by taking some portion of the mixture in your palm and rolling between the palms to form balls.

• If the mixture seems to be thin or not able to roll into Ladoos, replace the mixture back into the pan and add some desiccated coconut. It will depend upon the consistency of the jam and small amount change in using the condensed milk.
• Do not keep the mixture for completely cooling otherwise it will be difficult to mould the Ladoos.

• Let the Ladoos cool down to room temperature and enjoy.

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Bread is generally used for making sandwiches but believe me this Bread pudding/Bread halwa is a hit. This is not only a very simple bread recipe but also truly a scrumptious dish for dessert.

Unlike the other desserts, this is the best quick bread pudding recipe. It takes just few minutes to make this amazing & delicious recipe. This bread pudding is an Indian style pudding which is egg free and very tasty.

Bread for bread pudding/bread halwa

Now the question comes which bread should we use to make this pudding. So the answer is very simple, any, yes you can use brown bread or white bread. I have made my bread pudding using white bread.

Instead of vanilla essence I have used cardamom powder for the flavour. You can also add cinnamon powder to make Cinnamon bread pudding. This recipe can also be said as one of the healthy bread pudding as we have used ghee/clarified butter & lots of dry fruits. 

Like in previous post I shared a quick and simple dessert Fruit Cream which can be made in a very short time, this recipe of Bread pudding /Bread Halwa is too a life saviour for a quick add up for any menu. I remember when first time I had this dish, I couldn’t imagine it is made from bread. It was so tasty.

SHAHI TUKDA is the most popular dessert dish in India. In this recipe, bread slices are fried in ghee and served with thick, sweet & creamy Rabri ( milk boiled till it reduce to ¼ its initial volume added with sugar and dry fruits).

You can also try few of my Dessert recipes

Fruit Cream 

Gajar ka Halwa 

Desiccated Coconut Barfi 

Vanilla Ice-Cream

A few Bread Recipes to try

Bread Toast 

Bread Upma 

Quick Cheese corn Sandwich 

Broccoli Sandwich 

Cheese Exotic veg Sandwich

Ingredients:

• Bread slices – 4
• Ghee – 4 tbsp
• Elaichi/cardamom powder – ½ tsp
• Water – 2 cup
• Sugar – ½ cup
• Salt – a pinch

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Directions:

• Trim the bread edge and prepare the crumb in mixer. You can also keep the edge if you like it. You can use white or brown bread both taste good. Here I’m using white bread.

• Heat ghee in a kadhai/pan.
• Add bread crumb to the ghee.
• Fry the bread crumb on low flame till golden brown. At this step you can also add some dry fruits.

• In the meantime boil water.
• When the bread crumb is golden brown add boiling water. Mix properly.

• Add sugar, salt and Elaichi powder. Mix it.
• Let it cook on medium flame for few minutes till the crumb gathers together and start leaving the ghee aside.
• Now our Bread Halwa is ready to serve.
• Garnish with dry fruits.

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Fruit cream/creamy fruit salad recipe is a delicious Dessert loaded with lots of fruits & fresh cream. The sweet & sour taste of the cream and other ingredients easily blend with the taste of fruits making this dessert more tempting.

This dessert can be made well in advance and kept in the refrigerator. Fruit cream is my family favourite dessert and is also helpful if there are guests arriving on short notice.

Some more dessert recipe you can try

Gajar ka Halwa/Carrot pudding

Desiccated coconut Kesar Burfi Eggless Mawa Cake 

Homemade Vanilla Ice-cream.

Few things to remember

If you are planning to make Fruit cream in large quantity for any party make it in advance and let it chill in the refrigerator. In this case use tin fruits, remove the excess syrup from the fruits so that the cream will not become watery. Using tin fruits will not only save the preparation time but also we will not have to compromise on the quality of the food.

For making the Fruit cream for your family simply keep the ingredients ready & chilled…mix it just before serving and enjoy. Use fresh fruits here. Also you can use any fruits of your choice.

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So let’s see how to make this yummy Fruit cream/creamy fruit salad recipe.

Ingredients:

• Fresh cream – 2 cup
• Yogurt/sour cream – 1 cup
• Tin fruits(mix) – 1 cup
• Chopped fresh apple – ½ cup
• Fresh pomegranate – ¼ cup
• Fresh chopped mango – ½ cup
• Chopped Dried strawberry – 4 to 5
• Chopped fresh cherries – ¼ cup
• Powdered sugar – 2 tbsp.

Method:

• In a bowl whisk the fresh cream till creamy & smooth. Use chill fresh cream and yogurt/sour cream. The yogurt/sour cream should not be too sour. Best use freshly prepared yogurt. It helps in balancing the sweetness & the sourness of the recipe.
• Add yogurt/ sour cream to the cream and whisk it till combined together.

• Add powdered sugar and whisk for few minutes.
• Now add all the fruits and mix gently.

• Chill the Fruit cream in refrigerator for an hour before serving.

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How to make Desiccated Coconut Kesar Burfi

This recipe is very easy and hassle free to make at home. Usually coconut Burfi is prepared using fresh coconut. Using desiccated coconut reduces the time as it saves the work of cleaning and grating of fresh coconut. No doubt the Burfi made with fresh coconut has an incomparable taste but desiccated coconut too has a good taste. A must try recipe for sweet lovers.

Sweets are always included in our meals as dessert. In most part of India a meal is incomplete without a sweet. One will always find a ladoo, a piece of Burfi or gulab jamun with a plateful serving of other meal, especially for lunch.   

Sweets also play an important role in Indian tradition and culture. For any festival you will find the market full of sweet shops. Sweets are offered to god as “Bhog” and given as gift to friends and family. It is considered auspicious to offer sweets during any festival or puja. In short a sweet becomes a part of celebration for all the occasion.

Ingredients:

• Desiccated coconut – 2 cup
• Sugar – 1 cup
• Water – 1 cup
• Ghee – 1 tbsp
• Kesar – 10 to 12 strands
• Cardamom/ elaichi – 4

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Method:

• Make powder of elaichi. Keep it aside. Take kesar in a mortar and pestle. Add ½ tsp of sugar. Make powder. Take it out in a small bowl.

• Take 1 tsp of warm milk or water and add few strings of kesar in it. Keep it aside. This step is important as kesar takes time to give out its flavor and color. If kesar is added as it is, it will give less flavor and very less color. The more the time kesar is soaked, more is the color comes out.
• Desiccated coconut is easily available in the market. In a pan roast the desiccated coconut for 10 mins. Keep the flame on low. This will remove any moisture present in it , also removes any unwanted smell due to storage for long time. Roasting the coconut will also remove its texture.

• In the same pan add sugar, ghee and water.
• Sauté the mixture on low flame till the sugar becomes sticky. To check this take some quantity and check the texture, if it feels sticky then the mixture is ready for making the Burfi. Approximately it takes 15 to 20 minutes for the mixture to prepare.
• Grease a plate with ghee. Use a flat surfaced plate for this process. When still hot, pour the material in the plate and spread it evenly of ½ inch thickness. This is to be done when the mixture is still hot. If it cools down, the mixture will not spread evenly and will break down into pieces. spread with palms if you can bear the heat.
• Cut into square pieces of desired size. Don’t remove the pieces yet.
• Let it cool. Remove the pieces delicately using a flat and thin surface spatula.

• Store the Burfi in a dry, clean and air tight container.

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How to make creamy & delicious Homemade Vanilla Ice-cream

Ice creams are available in different flavors and varieties….Vanilla flavour is the basic and most popular one. So what if you can make it equally creamy, tasty and flavorful at home…..yes you are right you can make market like Ice-cream at home. 

Some of my other Dessert recipes,

Bread Halwa/ Bread pudding 

Fruit cream

Desiccated coconut Ladoos with Plum flavour 

Gajar ka Halwa/Carrot pudding

Ingredients:

• Whipping cream – 1 1/4 cup
• Milk – 1 cup+ 2 tbsp
• Milkmaid – ¼ cup
• Powdered sugar – ¼ cup
• Corn flour – ½ tbsp
• Milk powder – ¼ cup
• Vanilla essence – 1 1/2 tsp

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• Take milk in a thick bottom pan. Add powdered sugar, milk powder and corn flour. Mix it properly so that there are no lumps.
• Boil this mixture on low flame with continuous stirring to avoid lump formation.
• This mixture, on boiling, will get thicken because of corn flour.
• Once thick mixture is formed switch off the gas burner.
• Let it cool. Stir in between.
• When the mixture cool down properly, add milkmaid and vanilla essence and mix properly.
• In another bowl beat the whipping cream till it forms a peak.
• Mix gently the beated cream in the milk mixture.
• Now our mixture for ice- cream is ready.
• Set in the refrigerator for 4 to 5 hours or till it sets.

• Garnish with Choco chips.

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How to tasty Gajar Ka Halwa/carrot Pudding

Ingredients:

• Grated carrots – 500 gm
• Ghee – 1 tbsp
• Sugar – 1 to ½ cup
• Milk – 2 cups
• Elaichi/cardamom powder – 1 tsp
• Almonds – 8 to 10

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Method:

• Soak the almonds in warm water for few hours, so that the skin comes out easily.

• Heat 1 tbsp of ghee in a nonstick kadhai or pan. Using a nonstick utensil will avoid the sticking of the carrot while cooking. Also using a wide bottom nonstick pan will reduce the cooking time.
• Add the grated carrot in the pan and mix with the ghee.
• Cook the carrot for 10 minutes.

• Add 2 cups of milk and mix.
• Cook the carrot with milk till the milk is reduced, for approximately 15 to 20 minutes on medium flame. Stir occasionally.
• After 20 minutes, add 1 cup of sugar and mix. On adding the sugar, the carrot will release its juice and some more time will be required for the cooking.

• Cook further on slow flame till the halwa is semi dry. At this step you will see the halwa has got a nice red colour.
• Remove the skin of almonds and chop roughly. Add it to the halwa and mix.
• Add 1 tsp of elaichi/cardamom powder to the halwa for a nice flavor. Mix properly.
• The “Gajar ka Halwa” is now ready to eat. Tastes best when eaten warm.

You can also try few of my Dessert recipes Fruit Cream, Bread Halwa/Bread pudding, Desiccated Coconut Barfi, Vanilla Ice-Cream.

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