Jhatpat coconut laddoo is a yummilicious dessert that is ready within minutes and needs no cooking. It is so easy – your kids can make these!
These laddoos happened on a morning when I was (yet again) disguising tofu for my kids’ lunch – I guess “disguising” is a wrong word to use here, because over time, my daughter has learned to figure out that it is tofu. And kudos to her, because she has learned (and communicated with me) over time that certain forms of tofu, although not her favorite, are acceptable to her. The problem in our household is that her twin absolutely loves tofu in any form! So, back to where the laddoos came from – my tofu abhorring girl is a dessert loving one – so, this was my way of rewarding and thanking her for her patience and understanding (and a way of assuaging my mommy guilt!)
Ingredients (makes 12 tiny laddoos):
- Dessicated/Raw Coconut (3/4th cup)
- Condensed Milk (I used Milkmaid) (as much as is needed to shape the laddoos)
- Cardamom Powder (1/4 tsp)
Method:
- Put all the ingredients into a bowl.
- Mix using a spoon or your fingers, until the mixture reaches a consistency that is suitable for shaping laddoos. Shape the laddoos by hand.
- Roll the laddoos over dessicated/raw coconut.
- Your yummy, almost-instant, no-cooking coconut laddoo is ready to dig into! 🙂
Tastes (Rasa):
Sweet (coconut, condensed milk), sour (none), salty (none), bitter (none), pungent (cardamom), astringent (none).
Doshic Influence:
Coconut and condensed milk are both kapha aggravating. The addition of cardamom increases digestibility of the laddoos, in addition to enhancing taste and flavor. Cardamom’s pungency also helps to offset some of the kapha qualities. Kaphas can indulge, but in moderation.
Effects on the Mind (Gunas):
This is not an entirely sattvic dish even though it is sweet, mild and nourishing because of the use of canned, processed ingredients, that are considered tamasic. Except for that, it is a very nourishing dish and can be consumed in moderation.