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–+ servings

Dudhi na ladoo recipe | lauki coconut laddu | lauki ke ladoo

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 15 ladoo

Ingredients
 

  • 4 cup and 500 grm grated dudhi
  • 2 tbsp + 1 tbsp ghee
  • ½ cup milk
  • ¾ cup or 100 grm sugar
  • ½ cup milk powder
  • ½ cup desiccated coconut
  • ½ tsp cardamom powder
  • Garnish with desiccated coconut

Instructions

  • Take 2 medium-sized dudhi and remove the skin with a peeler. In a mixing bowl, spread a cotton cloth and grate the dudhi using a large-hole grater. You should have about 4 cups or 500 grams of grated dudhi.
  • Next, use the cloth to squeeze out the water from the grated dudhi and set it aside. In a pan, add 2 tablespoons of ghee and the grated dudhi. Stir continuously and cook the mixture on medium flame for 3-4 minutes.
  • Then add ½ cup of milk and mix well. Cover and cook the mixture on low flame for 3-4 minutes until the dudhi is properly cooked and soft.
  • Now add ¾ cup of sugar and a pinch of green food color. Mix well and cook the mixture until the sugar is completely absorbed. Then add ½ cup of milk powder, ½ cup of desiccated coconut, and a pinch of cardamom powder. Mix well.
  • Continue cooking until the mixture thickens and starts leaving the sides of the pan. Add 1 tablespoon of ghee and mix well. Switch off the heat.
  • Transfer the ladoo mixture onto a plate and let it cool slightly. With greased hands, start shaping the mixture into ladoos and coat them with desiccated coconut.
  • The dudhi na ladoo is ready. Refrigerate for 30-40 minutes to set properly. Enjoy dudhi na ladoo for up to 15-20 days when stored in an airtight container in the refrigerator.

Notes

  1. Grate dudhi with a large-hole grater.
  2. Do not grate dudhi with a small-hole grater, otherwise it releases more water and, due to oxidation, it becomes black.
  3. Remove the water from the grated dudhi; if the water content is too high, the dudhi ladoo will not bind properly.
  4. Sauté the grated dudhi on medium flame with ghee to enhance its flavor.
  5. Cooking dudhi with milk makes it softer and enhances its flavor.
  6. You can use mawa instead of milk powder.
  7. Milk powder will not form lumps if it is coated with ghee.
  8. Milk powder provides binding and enhances the flavor of the ladoo.
  9. Grated coconut enhances the flavor, provides binding, and absorbs water from the ladoo
  10. Dudhi na ladoo stay good 2-3 days at room temperature and 15-20 days in refrigerator.