Mava Coconut Ladoo

Mava Coconut Ladoo is one of the easiest Indian sweet to make during the any festive season. The classic combination of Coconut and Mava (khoya) pairs wonderfully in this rich and delicious dessert. The recipe calls for use of just 4 ingredients and the choice of sweetener here is jaggery which makes it a guilt-free affair. These cardamom flavored mava coconut ladoos have a nutty flavor and make a great offering to the deity (Naivedhyam) and also serve as a delightful fasting food ( vrat ka khana). If you have khoya ready at hand, making these ladoos is a breeze.

What is Mava or Khoya?

Khoya also known as mava is coagulated milk solids. Khoya adds a rich creamy texture and perfect taste to the sweets it is been added. It forms the base for a wide variety of Indian sweets like Gulab Jamun, Gajar ka halwa, Gujiya, Barfi, Pedha ets. It is also used in many curries and savories. Traditionally khoya is obtained by reducing whole milk in an open pan for long hours with continuous stirring until the milk is reduced to 1/5 of its original volume. The coagulated milk solids left behind is khoya. Khoya can be made in comparatively short time using milk powder but the khoya so obtained does not match the taste of the one obtained by traditional way. 

                                    

Can khoya / mava be made at home?

Absolutely Yes! Khoya or mava can be very much made at home. In fact, homemade khoya is easy on the pocket, as 1 liter of full cream milk yields approximately 250 grams of khoya. Khooya is easily available in market but during festive season as he demand of the milk products increases, there is always a risk of adulterations associated with it. To be on the safer side, I prefer making khoya at home. I do agree the traditional method of making khoya is time consuming and cumbersome but the end results are worth the efforts. Click here for the recipe to make khoya at home.

 

What goes into this Mava Coconut ladoos ? The Ingredients:

As mentioned above you require just 4 ingredients to make these utterly delicious Mava Coconut Laddos. Let's have a look at them one by one.

• Mava/ Khoya:  I have used Homemade Khoya in this recipe. You may used store-bought one if you wish. I have roasted the khoya until it is light brown in color before using it in this recipe. This step is optional though.
• Coconut :  I have used desiccated coconut both for binding and coating the ladoos. If using fresh scrapped coconut, you may have to roast it a bit to remove the excess moisture. Also the shelf life will be less if using fresh coconut.
• Jaggery : Jaggery is the choice of sweetener in this recipe. Little water is added to powdered or grated jaggery and the mixture is allowed to boil. The mixture is allowed to boil until it is bubbling. We do not look for any string consistency. Khoya and desiccated coconut is added to the bubbling jaggery syrup and cooked further until the mixture leaves the sides of the pan.
• Cardamom :The ladoos are mildly flavored with green cardamom powder which compliments very well with khoya and jaggery.

Variation: 

• You may add chopped nuts to the ladoos. I have not added.
• Sugar may be used as sweetener in these ladoos. In that case, you will just have to add powdered sugar to the khoya and cook the mixture until it is dry.
• Fresh coconut may be used instead of the desiccated coconut. if using fresh scrapped coconut, you may have to roast it a bit to remove the excess moisture.

Shelf Life:

 These mava coconut ladoos stay good up to 2 days at room temperature and about a week on refrigerator in an air-tight container.

Dieteray Notes:

• Gluten-free
• Vegetarian
• Satvik
• Healthy dessert.
• Diabetic-friendly.
• Toddler-friendly

These mava coconut ladoos are high in calories , and hence should be consumed in moderation. 

                               

Related Event:

Tropical Coconut was the #268th week theme on our Facebook gourmet group, FoodieMondayBloghop. It is a group of like-minded passionate food bloggers who share their food creations every Monday depending upon a pre-determined theme. Narmadha who blogs at Namcorner was our hostess for the week and this theme was proposed by her. She wanted us to showcase our coconut recipes for the theme. any form of coconut, fresh, dry, desiccated or coconut milk could be used in making the dish. I chose desiccated coconut and made these utterly delicious, mava coconut ladoos. Meanwhile do not forget to check out Narmada's blog for some delicious South Indian recipes and dishes from world Cuisine. I have bookmarked her Srilankan Pol Roti / coconut roti and Jam coconut roll ups recipes, to try ot soon.

                                    

Preparation Time: 10 minutes

Cooking Time: 7-10 minutes

Serves: 8

Ingredients: Measurements used 1 cup = 240 ml

• 1 cup khoya
• 3/4 cup desiccated coconut +2 tablespoon for coating
• 1/2 cup grated or powdered jaggery
• 1/4 teaspoon cardamom powder

Method:

1. Take jaggery powder in a pan and add 1/4 cup water to it. Give a good stir and cook the mixture on medium flame. Jaggery will melt and the mixture will turn bubbling withing a couple of minutes.

2. Add khoya and desiccated coconut at this stage and cook the mixture on low to medium flame while stirring continuously amking sure the mixture does not catch the bottom of the pan.

3. Once the mixture is dry and it leaves the sides of the pan, put off the flame. Cooking further will harden the khoya mix and you will not be able to shape the ladoos. Remove the ladoo mix on to a plate and allow it to cool down a bit.

4. Add cardamom powder to the ladoo mix and blend well. Now pinch a gooseberry size ladoo mixture and shape it into a ball shape with your palms. Make all the ladoos similarly. Take the remaining 2 tablespoon desiccated coconut in a small bowl. Roll out each ladoo into it and press lightly so that the desiccated coconut sticks to the ladoo.

4.  Our delicious mava coconut ladoos are ready to serve. 

                                        

Recipe Notes:

• Fresh coconut may be used instead of the desiccated coconut. if using fresh scrapped coconut, you may have to roast it a bit to remove the excess moisture.
• You may add chopped nuts to the ladoos. I have not added.
• Sugar may be used as sweetener in these ladoos. In that case, you will just have to add powdered sugar to the khoya and cook the mixture until it is dry.
•  These mava coconut ladoos stay good up to 2 days at room temperature and about a week on refrigerator in an air-tight container.
  
  
• These mava coconut ladoos are high in calories , and hence should be consumed in moderation. 

  
  

Would Love To Hear From You !

 I hope you would love this Mava Coconut Ladoo as much as we do. If you give it a try, feel free to share your feedback with us in the form of likes and comments below this post. 

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See you soon with yet another healthy and delicious creation from my Kitchen. Till then take care and eat right !

 Happy Cooking !

Regards

Poonam Bachhav

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• Khoya Matar Makhana

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