Instant Coconut Ladoo Recipe with step by step photo - Instant coconut ladoo is a quick and elegant dessert recipe, which is prepared with few ingredients. This is the easiest Diwali recipes made within 15 minutes. These soft white Ladoos are such a delight that just melts in mouth, and with a taste that no one can resist. It’s very simple and easy dessert to prepare for any festive occasion. I used desiccated coconut here, you can use fresh coconut.

Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Serves: 4
Makes: 15 Ladoos
Author: Jyoti Singh

Ingredients:

• Coconut (freshly grated or frozen or desiccated) – 1 1/2 cup + 3-4 tbsp for rolling
• Ghee - 1 tbsp + greasing palm
• Sweetened Condensed Milk - 3/4cup
• Cardamom powder - 1/2 tsp

Method:

1. Heat 1 tbsp ghee in a heavy bottomed pan over low flame, add grated coconut and roast for a minute.

2. Add condensed milk and keeps stirring using spatula scrubbing the bottom and sides of the pan, otherwise the mixture sticks to the bottom quickly.

3. Keep mixing until all the moisture is absorbed and coconut is thick and creamy consistency, it will take 3-5 minutes.

4. Add cardamom powder to the coconut, mix well. Turn off the heat.

5. Transfer into a plate. Let it cool down for 5 minutes.

6. To make the ladoo, Grease your palm with ghee and take 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball.

7. Roll these ladoos well in the dry desiccated coconut which was kept aside.

8. Ladoos are ready, serve immediately or you can refrigerate them for about two weeks.



Instant Coconut Ladoo Recipe with step by step photo:

1. Heat 1 tbsp ghee in a heavy bottomed pan over low flame.

2. Add grated coconut and roast for a minute.

3. Add condensed milk and keeps stirring using spatula scrubbing the bottom and sides of the pan, otherwise the mixture sticks to the bottom quickly.

4. Add cardamom powder to the coconut, mix well. Turn off the heat.

5. Transfer into a plate. Let it cool down for 5 minutes.

6. To make the ladoo, Grease your palm with ghee and take 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball.

7. Roll these ladoos well in the dry desiccated coconut which was kept aside. 

8. Ladoos are ready.

9.  Serve immediately or you can refrigerate them for about two weeks.

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Palak (Spinach) Paneer Recipe - Palak paneer is one of the most popular spinach based gravy dish, made with blanched spinach puree, spices and paneer. Palak paneer is popular in North India. The combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor.

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serves: 4

Ingredients:

• Spinach - 900 grams
• Paneer (cottage cheese) - 200 grams
• Green chilies - 2-3
• Ginger (chopped) - 1/2 inch
• Garlic (chopped) - 5-6 cloves
• Cumin seeds - 1/2 tsp
• Oil/Ghee - 2 tbsp
• Onion (chopped) - 1 medium
• Coriander powder - 1 tsp
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Salt - to taste
• Fresh cream - 2 tbsp
• Kasoori methi (optional) - 1 tbsp

Method:

1. Remove the stems and wash spinach thoroughly in running water. Blanch in salted vesselful of boiling water for 2 to 3 minutes.

2. Drain, refresh with cold water and keep aside to cool for some time.

3. Blend spinach with ginger, 1-2 cloves garlic, ginger and green chilies in a mixer to a smooth purée and keep aside.

4. Cube the paneer in about one inch pieces and deep fry on medium high heat just for few minutes so paneer become very light gold in color, take paneer out. Keep it aside.

5. Heat oil/ghee in a pan, add cumin seeds when splutter add 3-4 chopped garlic cloves and sauté for 30 seconds.

6. Add onions and sauté on a medium flame till they turn translucent.

7. Add the turmeric powder, coriander powder and red chili powder, mix well.

8. Add spinach purée and let it cook on low medium heat for about 10 minutes covered, stirring occasionally (be careful spinach will splatter). Add water if required.

9. Add salt, garam masala powder, kasoori methi (optional) and fresh cream and mix well.

10. Add paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Turn off the heat.

11. Serve hot with roti, naan or rice.

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Sabudana Tikki/Tapioca Patties Recipe - Sabudana Tikki/Tapioca Patties is a popular dish during fast or vrat or upvas since it does not contain onion and garlic in the recipe. I made it during Navratri. Sabudana Tikkies is a delicious snack which is made by combining the soaked sabudana with potato and flavored with some Indian spices then pan fried with a little bit of oil on both the sides till it is crispy and golden brown. Sabudana tikkies are crisp outside and soft from inside.

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Soaking time: 6 Hours
Serves: 4

Ingredients:

• Sabudana (Sago/tapioca pearl) soaked - 1/2 cup
• Potatoes (boiled and mashed) - 2 medium
• Rock salt (sendha namak) - to taste
• Green chili (finely chopped) - 1
• Ginger (grated) - 1/2 inch
• Rice flour/Singhara flour - 2 tbsp
• Cumin seeds - 1/4 tsp
• Cumin powder - 1/2 tsp
• Dry mango powder - 1/2 tsp
• Coriander leaves (chopped) - 2-3 tbsp
• Olive oil or ghee - to shallow fry

For Serving:

• Curd
• Green chutney

Method:

1. Rinse and soak the sabudana in water covering them above 1 inch water for 4 to 6 hours or overnight. Sabudana will absorb almost all the water and becomes double in size. (NOTE: when sabudana will properly soaked then that will get mashed when pressed.)

2. Drain the soaked sabudana pearl by using strainer.

3. Place the mashed potatoes in a bowl. Add green chili, cumin seeds, dry mango powder, cumin powder, grated ginger, coriander leaves, rice flour and rock salt, mix it well.

4. Now add soaked and drained sabudana into it and mix it very well.

5. Grease your palm with oil and start shaping the tikkis/patties. Keep the tikkis flat and thin so they can cook quickly while shallow frying on pan.

6. Heat 2 tbsp of oil in a flat pan or griddle. Place the tikkies in pan.

7. When the base of tikki is lightly browned, flip it and fry the other side.

8. Flip the tikkies couple of time and fry till they are crisp and golden brown from both the sides.

9. Drain the sabudana tikkies on kitchen paper towel to remove the excess oil.

10. Serve hot with curd while making for fasting. Otherwise you can serve it with green chutney also.

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Carrot halwa/Gajar halwa with condensed milk Recipe with step by step photo - Carrot halwa is one of the most popular dessert in India. Carrot halwa is a classic Indian dessert that goes for any occasion. Carrot halwa tastes absolutely divine. But preparation of Gajar halwa is time consuming process. So, today I am sharing an easy version of carrot halwa with condensed milk. This recipe of carrot halwa is very easy and it takes less time and super yummy in taste.

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves: 4

Ingredients:

• Carrot (grated) - 2 cups
• Ghee - 4 tbsp
• Sugar – 3-4 tbsp (optional)
• Green cardamom powder - 1/2 tsp
• Milk - 2 cup
• Condensed milk - 200 grams or 1/2 tin
• Almond (chopped) - 1 tbsp
• Cashews (chopped) - 1 tbsp
• Raisins - 15-20

Method:

1. Heat ghee in a heavy bottomed pan. Add carrots and sauté till the moisture gets absorbed.

2. Add milk and cook on low-medium heat stirring occasionally. Keep scraping the sides of pan to remove the evaporated milk solids.

3. When milk reduced 50% then add condensed milk and cook till the mixture become like lumpy dough. Keep stirring occasionally.

4. Add sugar and cardamom powder and cook for 10 minutes on low heat stirring continuously otherwise mix will burn from bottom.

5. When the mixture has reduced much like a pudding consistency or soft dough then add almonds, raisins and cashews.

6. Continue to stir and simmer till the whole mixture becomes dry. The milk should evaporate completely. Some moisture is also good for halwa.

7. Halwa is ready. Remove from heat and garnish with cashews and raisins.

8. Serve hot or warm.



Carrot halwa/Gajar halwa Recipe with step by step photo:

1. Heat ghee in a heavy bottomed pan. 

2. Add carrots and sauté till the moisture gets absorbed.

3. Add milk and cook on low-medium heat stirring occasionally. Keep scraping the sides of pan to remove the evaporated milk solids.

4. When milk reduced 50% then add condensed milk and cook till the mixture become like lumpy dough. Keep stirring occasionally.

5. Add sugar and cardamom powder and cook for 10 minutes on low heat stirring continuously otherwise mix will burn from bottom.

6. When the mixture has reduced much like a pudding consistency or soft dough then add almonds, raisins and cashews.

7. Continue to stir and simmer till the whole mixture becomes dry. The milk should evaporate completely. Some moisture is also good for halwa.

8. Halwa is ready. Remove from heat and garnish with cashews and raisins.

9. Serve hot or warm.

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