Sweet mango gond laddu making easy | very tasty | free time food

Mango Ladoos

A combination of taste and nutrition is the need of the hour. But some nutritious food can not only be tasty but can also satiate to the fullest, the taste buds of all the sweet teeth out there. Yes, what more can come to our mind other than “MANGO”, the all-time favourite for all age groups. Mango tastes sweet, doesn’t mean that there is an eminent danger of “Calories”. Its indeed low in calorie, very high in fibre and contains the most needed nutrients like Vitamin E, Zinc, Calcium and Iron. Moreover, it also helps to combat the very common mundane health issues like obesity, constipation, inflammation, ageing and heart ailments.

Since summer is already on its way, it is not only mangoes but mango based sweets too can make this season a more exotic experience than ever. Especially sweets that could be made instantly with just a mango puree when you have guests or relatives around suddenly…...doesn’t it sound exciting??

Let’s not waste any further time and quickly jump into the recipe of the Lip smacking “Mango ladoos”

Cuisine: Indian                        Prep time: 10 min

Course: Dessert                        Cooks in:  15 min

Diet: Vegetarian                    Total time: 25 min

Equipment Used: Hard Anodised Kadai            Serves: 7-8 ladoos

Ingredients:                       

• Mango pulp: 1 cup
• Shredded coconut: 1 cup
• Milk maid: ¼ cup
• Ghee: 4 Tbsp (varies as per need)
• Sugar: 4 Tbsp.
• Cashew: Few
• Cucumber seeds: Few
• Illaichi powder: 1 Tsp
• Salt: A pinch (taste amplifier)

How make the Mango ladoos??

1. Add few drops of ghee in a kadai (non-stick kadai is preferable) and roast the cashews until they turn golden brown.
2. After roasting the cashews, remove it from the kadai and add little more ghee. Now add in the shredded coconuts and roast them until the raw smell is gone.
3. Once the shredded coconut is roasted, now add sugar. This would give a fantastic aroma.
4. After mixing the sugar and coconut, add the mango pulp. Keep stirring the mixture for a while and once the coconut, sugar and mango pulp get mixed well then add milk maid. 
5. Now add a pinch of salt. 
6. Add elaichi powder, roasted cashews and the cucumber seeds.
7. If the dish is removed at this stage, it could be eaten as “Halwa” or if ladoos are to be moulded then it has to be stirred for some more time until the ghee gets separated from the dish and the texture of the dish becomes thick.
8. Once the dish is stirred for a while, it would become thick. At this stage remove it and make it cool down for 10 minutes, then ladoos could be made by moulding it as a ball of required size.

Quick tips:

• As far as roasting cashew nuts are concerned, be careful as it shouldn’t get burnt
• While roasting coconuts, stove must be kept in “Sim”.
• Why Salt??

This helps to bring out the sweetness in the dish evenly.

  HAPPY COOKING AND A VERY HAPPY EATING

“NEVER RUSH WHILE COOKING, THERE ARE NO TASTE BUDS IN YOUR STOMACH”