BM# 73: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Coconut Malai Laddoo from Manjula’s Desi Fiesta
We are in the last week of this month’s blogging marathon and my theme for this week is probably one of my most favorite themes, ‘Bookmarked Recipes‘. This theme gives me a chance to try some of the recipes from the ever growing bookmarks. Actually all of this week’s dishes are from my drafts, I made them right after they were posted. First up is this recipe for Coconut Malai Laddoo, adapted from Manjula’s Kesar Malai laddoo. Her photos looked very very inviting and I made them right away for my Diwali goody platter. I added some dry grated coconut to make them coconut and malai flavored laddoo.These creamy and delicious laddoos come together in less than 40 minutes. Traditionally they are made with khoya, but I used ricotta cheese instead because it is what I had in the fridge. Ricotta melts beautifully and is a perfect substitute for khoya in this recipe. Also, it acts as a blank canvas and can be flavored any which way you like.
These laddoo simply melt in the mouth. They are perfect to make and give out as treats during festival season. They stay fresh for up to a week when kept refrigerated.
Coconut Malai Laddoo
- 1½ cup Ricotta Cheese (part skim or whole milk)
- 1 cup Condensed Milk
- ½ cup Dry grated Coconut
- ¾ cup heavy cream
- Pinch of saffron
- ½ tsp Ground Cardamom
- 2 tbsp Warm Milk
- In a small bowl, combine milk and saffron. Swirl and set aside.
- In a heavy bottomed nonstick pan, cook ricotta cheese until soft and melted.
- Stir in the condensed milk, dry grated coconut and heavy cream. Mix well and cook on medium flame, stirring constantly.
- Add the saffron milk and ground cardamom. Mix well. Cook until the mixture starts to leave the sides of the pan, about 20~25 minutes.
- Remove the mixture onto a plate and let cool. Once cool enough to handle, form laddoos. Store them in the fridge for up to a week.