Thursday, December 18, 2014

Coconut mawa laddu | Coconut balls with ricotta cheese | Coconut fudge

Ricotta cheese - 2 cups (500 gm)
Sugar - 1 cup
Unsweetened dry desiccated coconut
Ghee or butter - 2 TBSP
Cardamom powder or vanilla - 1/2 tsp (optional)

Grease a plate with ghee. I lined a 8" cake pan with parchment paper. Set aside. Take a thick bottomed vessel. Add butter or ghee and turn on the heat. Once the butter or ghee has melted, add ricotta cheese. Keep stirring on medium flame till it starts bubbling and spitting the water out(approx after 5-10 mins). Add the sugar and immediately add the coconut powder. Stir. They all come together in 3 - 5 minutes. When there is almost no liquid left and it makes a huge mass, add the flavoring if using and stir for the final time.Make them into balls when cool enough to handle. Garnish with some chopped nuts if desired or roll it over dry dessicated cocunut.
Alternately, you can pour it on to the grease plate or the parchment paper lined pan. The mixture won't fall like that of fudge. Take a wax paper and cover the entire surface with it. Flatten by pressing on the top of the wax paper. Let it set and cool. When completely cool, cut into desired shape and size.
Store in the refrigerator up to 1 week if it lasts that long!

Lets check out what my fellow marathoners have cooked today for BM# 47.


  1. Ricotta cheese in coconut ladoo is a very unique take on the traditional ladoo recipe.

  2. Must have tasted great!..never made coconut laddo with other ingredients..

  3. very unique combination!! how much coconut powder did u lose??

  4. Like the addition of mawa here, those coconut balls looks absolutely damn delicious.

  5. Unique addition of ricotta cheese in a traditional recipe!

  6. I guess ricotta works as a great substitute for khoya...the Ladoos look interesting with this new addition.


Your feedback/comments are most welcome..


Related Posts Plugin for WordPress, Blogger...