Fudgy Milk Powder Coconut Ladoo
These soft milk powder coconut ladoos began as Mathura peda, then turned into a new sweet when the mixture became too soft. Roasted milk powder gives them a mawa-like flavor, while cardamom and desiccated coconut make them fragrant, soft, and slightly fudgy.
They can be prepared for Janmashtami bhog, Bappa's bhog, or shared with family as prasad.
Ingredients for Milk Powder Coconut Ladoo
You will need:
- 1 cup milk powder
- 2 tablespoons ghee, added in stages
- ½ cup milk, at room temperature
- 1 teaspoon cardamom powder
- ½ cup boora or tagar, as needed
- About 1 cup desiccated coconut, with more or less as needed
The desiccated coconut is mixed into the ladoo mixture to correct its texture. It is also used to coat the finished ladoos.
How Peda Mixture Became Fudgy Ladoo
The recipe began as an attempt to make Mathura ke pede. However, the mixture did not cool fully before the boora or tagar was added, and the milk powder also needed more roasting.
As a result, the mixture softened. It could have been set as burfi at that stage, but desiccated coconut changed it into a mixture that could be shaped into ladoos.
Desiccated coconut helped bind the soft mixture while adding a pleasant coconut flavor.
The final sweet has the flavor of roasted milk powder, cardamom, and coconut. Its texture is soft and slightly fudgy rather than firm, like a peda. I have a similar recipe, but that is a 10-min Instant Microwave Caramel Coconut Peda.
Roast the Milk Powder Slowly
Start by adding 1 tablespoon of ghee to a pan, followed by 1 cup of milk powder. Keep the heat low and begin roasting the milk powder.
Once the first tablespoon of ghee has mixed in well, add the second tablespoon of ghee. Continue roasting until the milk powder goes from light golden to a slightly darker golden color.
Why the Roasting Step Matters
Roasting removes the raw taste of milk powder and gives the ladoos a better flavor. The roasted milk powder taste is an important part of the finished sweet.
Keep the heat low throughout this step because milk powder can burn quickly. Roast it patiently and stir carefully.
Add Milk and Cook the Mixture
Add the room-temperature milk little by little. The milk in this recipe was taken out of the refrigerator about 30 minutes earlier.
Mix continuously as you add the milk so the mixture does not form lumps. Then cook until the milk has absorbed completely.
The mixture should become dry and start coming together in one mass. At this point, turn off the heat.
Stir in Cardamom
Add 1 teaspoon of cardamom powder after switching off the heat. Mix it through the warm milk powder mixture.
Cardamom gives the ladoos a pleasant aroma and pairs well with the roasted milk powder and coconut.
Cool It Fully Before Adding Boora
Transfer the mixture to a bowl and allow it to cool completely. Once it has cooled, add boora or tagar as needed and mix it in.
Cooling is important here. In the original peda mixture, the mixture had not cooled fully, which contributed to it becoming soft after the sweetener was added.
Let the cooked mixture cool completely before mixing in boora or tagar, especially when you want a firmer shaping texture.
Fix a Soft Mixture With Desiccated Coconut
If the mixture feels soft or loose, add ½ cup of desiccated coconut first. Mix it well, then check the consistency.
In this recipe, the mixture still felt loose after the first addition, so another ½ cup of coconut was mixed in. About 1 cup of desiccated coconut was used in total, although the quantity can vary with the texture of the mixture.
The added coconut helps the mixture bind and makes it suitable for ladoos instead of pede or burfi.
Check the Texture Before Shaping
The mixture should be soft but able to come together when pressed in your hand. If it still feels too soft, mix in more desiccated coconut before shaping the ladoos.
Take a small portion in your hand, smooth it gently, and roll it into a round ladoo. Continue until all of the mixture has been shaped.
Coat the Ladoos for a Finished Look
Roll each prepared ladoo in desiccated coconut until it has an even outer coating. The coconut gives the ladoos a neat finish and adds another layer of coconut flavor.
For a different appearance, a little food color can be mixed into the coconut before coating. Pistachio powder can also be used as an alternative coating.
Soft, Fudgy Texture With Roasted Milk Flavor
The finished ladoos are soft, smooth, and a little fudgy. Properly roasted milk powder gives them a deep milk-based flavor, while cardamom adds fragrance, and coconut provides texture and helps the mixture hold its shape.
These ladoos carry some of the familiar flavor of pede, but the coconut gives them their own character.
Serve as Janmashtami Bhog or Prasad
Offer these roasted milk powder coconut ladoos as Janmashtami bhog or Bappa's bhog. After the offering, they can be enjoyed with family as prasad.
Shelf Life
This peda's should stay good in the refrigerator for 15+ days
Fudgy Milk Powder Coconut Ladoo
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SaveCook ModeShare RecipeIngredients
- 1 cup milk powder
- 2 tablespoons ghee added in stages
- ½ cup milk at room temperature
- 1 teaspoon cardamom powder
- ½ cup boora or tagar or as needed (One can add sugar if boora is not available)
- 1 Cup desiccated coconut plus more for coating
Instructions
- Heat a pan on low. Add 1 tablespoon of ghee and the milk powder.2 tablespoons ghee, 1 cup milk powder
- Roast the milk powder slowly, stirring often.
- Add the remaining 1 tablespoon of ghee and continue roasting until the milk powder turns golden.2 tablespoons ghee
- Add the milk little by little while stirring continuously.½ cup milk
- Cook until the milk is absorbed and the mixture comes together.
- Turn off the heat and mix in the cardamom powder.1 teaspoon cardamom powder
- Transfer the mixture to a bowl and let it cool completely.
- Add the boora or tagar and mix well.½ cup boora or tagar
- If the mixture feels soft, add desiccated coconut gradually until it holds its shape.1 Cup desiccated coconut
- Take small portions of the mixture and roll them into ladoos.
- Coat each ladoo with desiccated coconut.1 Cup desiccated coconut
- Serve as bhog, prasad, or a festive Indian sweet.
Video
Notes
- Roast the milk powder on low heat to prevent burning.
- Cool the mixture fully before adding boora or tagar.
- Add coconut gradually because the amount needed can vary.
- You can coat the ladoos with pistachio powder instead of coconut.
- For a festive look, mix a small amount of food color into the coating coconut.
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