Food Therapy recipe
Saffron Coconut and Almond Ladoo
Ingredients
For the Coconut and Almond Mixture:
2 whole fresh coconuts, 100 grams raw almonds, water for boiling, 1 tablespoon ghee or unsalted butter, 200 ml whole milk, 150 grams granulated sugar, ½ teaspoon ground cardamom
For the Saffron Milk:
1 generous pinch saffron threads, 2 tablespoons warm milk
For Coating:
100 grams desiccated coconut
2 whole fresh coconuts, 100 grams raw almonds, water for boiling, 1 tablespoon ghee or unsalted butter, 200 ml whole milk, 150 grams granulated sugar, ½ teaspoon ground cardamom
For the Saffron Milk:
1 generous pinch saffron threads, 2 tablespoons warm milk
For Coating:
100 grams desiccated coconut
Method
1. Prepare the Coconuts and Almonds
Place the whole coconuts in a large, deep pan. Add the almonds around them and pour in enough water to partially cover the coconuts.
2. Boil
Cover the pan and bring the water to a boil. Cook for approximately 15–20 minutes to soften the almonds and make the coconuts easier to open.
3. Drain and Cool
Carefully remove the coconuts and almonds from the hot water. Set them aside until they are cool enough to handle.
4. Open the Coconuts
Crack open the coconuts and separate the white flesh from the hard shells. Remove any remaining brown skin if desired.
5. Chop the Coconut
Cut the fresh coconut flesh into small, evenly sized pieces.
6. Peel the Almonds
Gently squeeze each softened almond to remove its skin.
7. Blend the Coconut and Almonds
Place the chopped coconut and peeled almonds in a food processor or high-powered blender. Process until finely ground, stopping before the mixture turns into a paste.
8. Prepare the Saffron Milk
Add the saffron threads to the warm milk. Let them steep for approximately 5 minutes to release their color and aroma.
9. Heat the Ghee
Melt the ghee or butter in a large frying pan over medium-low heat.
10. Cook the Coconut Mixture
Add the ground coconut and almond mixture to the pan. Cook for 3–4 minutes, stirring continuously, until lightly toasted and fragrant.
11. Add the Milk
Pour in the whole milk and stir until it is evenly absorbed into the coconut mixture.
12. Add the Sugar and Cardamom
Add the granulated sugar and ground cardamom. Continue stirring over medium-low heat until the sugar dissolves completely.
13. Add the Saffron Milk
Pour the saffron-infused milk into the pan. Stir until the mixture develops an even golden-yellow color.
14. Thicken the Mixture
Continue cooking and stirring until the mixture becomes thick, smooth, and dough-like, and begins to pull away from the sides of the pan. Remove from the heat and allow it to cool until comfortable to handle.
15. Shape the Ladoo
Take small portions of the warm mixture and roll them between your palms to form smooth, evenly sized balls.
16. Coat and Serve
Roll each ball in the desiccated coconut until completely coated. Arrange the ladoo on a serving plate and allow them to set before serving.
Place the whole coconuts in a large, deep pan. Add the almonds around them and pour in enough water to partially cover the coconuts.
2. Boil
Cover the pan and bring the water to a boil. Cook for approximately 15–20 minutes to soften the almonds and make the coconuts easier to open.
3. Drain and Cool
Carefully remove the coconuts and almonds from the hot water. Set them aside until they are cool enough to handle.
4. Open the Coconuts
Crack open the coconuts and separate the white flesh from the hard shells. Remove any remaining brown skin if desired.
5. Chop the Coconut
Cut the fresh coconut flesh into small, evenly sized pieces.
6. Peel the Almonds
Gently squeeze each softened almond to remove its skin.
7. Blend the Coconut and Almonds
Place the chopped coconut and peeled almonds in a food processor or high-powered blender. Process until finely ground, stopping before the mixture turns into a paste.
8. Prepare the Saffron Milk
Add the saffron threads to the warm milk. Let them steep for approximately 5 minutes to release their color and aroma.
9. Heat the Ghee
Melt the ghee or butter in a large frying pan over medium-low heat.
10. Cook the Coconut Mixture
Add the ground coconut and almond mixture to the pan. Cook for 3–4 minutes, stirring continuously, until lightly toasted and fragrant.
11. Add the Milk
Pour in the whole milk and stir until it is evenly absorbed into the coconut mixture.
12. Add the Sugar and Cardamom
Add the granulated sugar and ground cardamom. Continue stirring over medium-low heat until the sugar dissolves completely.
13. Add the Saffron Milk
Pour the saffron-infused milk into the pan. Stir until the mixture develops an even golden-yellow color.
14. Thicken the Mixture
Continue cooking and stirring until the mixture becomes thick, smooth, and dough-like, and begins to pull away from the sides of the pan. Remove from the heat and allow it to cool until comfortable to handle.
15. Shape the Ladoo
Take small portions of the warm mixture and roll them between your palms to form smooth, evenly sized balls.
16. Coat and Serve
Roll each ball in the desiccated coconut until completely coated. Arrange the ladoo on a serving plate and allow them to set before serving.