How to make Choco-Coconut Laddoos -

Press a button, wait a minute, swirl and roll, and voila you have a batch of sweet temptations on a platter.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Chocolate (चॉकलेट), Desiccated Coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)

Cuisine : Indian

Course : Mithais

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For more recipes related to Choco-Coconut Laddoos checkout Chocolate Coated Mithai, Chocolate Mango Modak, Chocolate and Cashew Laddoo, Chocolate Kheer . You can also find more Mithais recipes like Khubsurat, Boondi Laddoo, Besan Burfi, Badami Besan Ke Laddoo.

Choco-Coconut Laddoos

Choco-Coconut Laddoos Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Choco-Coconut Laddoos Recipe

  • Chocolate grated 1 cup

  • Desiccated Coconut 2 1/2 cups

  • Almonds chopped 1/2 cup

  • Walnuts crushed 1/4 cup

  • Pistachios coarsely ground 1/4 cup

  • Condensed milk 3 tablespoons

Method

Step 1

Place two cups of desiccated coconut in a bowl. Add the almonds, walnuts and pistachios, and mix. Set aside.

Step 2

Melt the chocolate in a microwave-safe bowl in a microwave oven on HIGH (100%) for one minute.

Step 3

Remove from the microwave oven and whisk till smooth. Add it to the desiccated coconut mixture.

Step 4

Add the condensed milk and mix well. Shape into small balls. Roll the balls in the remaining desiccated coconut and arrange on a plate.

Step 5

You can store the laddoo in an airtight container in the refrigerator. Makes 550 grams

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.