Chin's Little Corner: Desiccated coconut Ladoo- Quick and Easy Method

This version of coconut ladoo is my very own take on the classic coconut barfi, but a quick, simple and easy method with very few materials going in to make it. And a special addition to it is ground almonds. Almonds give a different texture to the ladoos and comes as a surprise elements when you taste it. Here is my successful experiment. Go ahead, try and give me your opinion.

P. S- I always hear some complaining that they cant reproduce recipes from the web and that they fail most of the times. Let me give you an important tip. Follow the protocols carefully and sincerely. Don't be lazy and do not tweak . If one follows every step without fail it is possible to be successful at every attempt. After you are successful at reproducing, go ahead and give your twists and turns to the dish.

SCIENCE FACTS

When coconut has been grated and dried it becomes desiccated coconut. The process is called as Dehydration (removal of water content). Dehydration helps in preserving coconut, increasing its shelf life, thereby making it available to places where coconut is not grown/unavailable. Desiccated coconut is found to be rich in dietary fibers. It contains minerals which make out connective tissue strong. The minerals are Iron, Selenium, Copper.

MATERIALS REQUIRED

Desiccated coconut- 250 g (makes about 6 small ladoos)

Sugar- 100 g (about 5-6 table spoons)

Ground almonds- 2-3 table spoons

Saffron- pinch or two for flavor

Toasted nuts- of your choice (I preferred almonds here)

Ghee- 2 table spoons for tossing nuts

TIME TAKEN

Preparation Time- 5 minutes.

Cooking Time- 5 to 10 minutes.

PROTOCOL

Start by roasting the desiccated coconut and sugar in a heavy bottomed pan (stir continuously) on a medium to low flame. In about 5 minutes the color will turn golden brown. Ensure not to burn.