For this month’s final week, I chose to do three dishes with coconut. I use coconut a lot and I had a really tough time selecting recipes for this week. Coconut has to be the star ingredient in the dish we choose. As my daughter’s academic year came to an end, there was a thanks giving arranged at school. Every student must contribute a box of sweet for the non teaching staff of the school. I made these ladoos for that. I didn’t follow any recipe. Just made it up as I was cooking. I used roasted poppy seeds to coat the ladoos. But if you don’t like poppy seeds, then go for grated dry coconut. It would be awesome.
When I visited farmer’s market, I bought a huge beetroot which weighed nearly 1.25 Kg. I have never seen such a huge beetroot in my life till now. With one single beetroot, I made this ladoo, some poriyal and beetroot kola urundai. I regret not taking a photo of that beetroot. Next time when I went to the market, I searched for those but found only normal ones. Will keep looking for it. Nowadays I have stopped buying milk. So I used milk powder in the recipe. If you have milk at hand, then use it. It is somewhat based on carrot halwa recipe. So you will find it similar. Beetroot renders a nice sweetness and colour to the ladoos. I grated coconut in my box grater and so it had some crunch even after cooking it for a long time. But if you prefer soft ladoos, then go for traditional grater to get soft coconut gratings.
Grated Beetroot- 2 cups, tightly packed
Grated Coconut – 2 cups, tightly packed
Sweetened Condensed Milk – 1 cup
Cardamom Powder – 1/2 tsp
Milk – 1/2 cup or Milk Powder – 1/4 cup + 1/2 cup water
Ghee/ Clarified Butter – 1/3 cup
Roasted Poppy Seeds For Rolling the ladoos
In a heavy bottomed pan, mix beetroot, coconut and heat it.
Keep on stirring until they mix properly.
Now add cardamom powder and milk.
Add condensed milk and mix well.
Cover and cook until the beetroot is soft.
Once there is no liquid left in the mixture, add ghee.
Mix and cook until the mixture leaves the sides.
Remove from flame and allow it to cool completely.
Dry roast poppy seeds and transfer to a plate.
Now pinch small portions of the mixture, shape into ladoo and roll in poppy seeds to coat.
Arrange in an airtight box and refrigerate.
Serve it chilled or at room temperature.