Pink Coconut Ladoo

First time we tasted this at a temple here. From that time my daughter was keep asking for it, and I was not really having any clue, how the sweet is made. I was thinking whether the color is because of the food color added or any syrup, and what would be the ingredients etc etc....

When I was searching for the recipe, i came across Nalini Akka's Pink coconut Laddu Recipe and it was the one I was looking for. It is damn easy to make. I never prepared such a quick and easy sweet before.
Thanks to that unknown devotee of Lakshmi temple for introducing these ladoos to us and thanks to Nalini akka for the recipe...

Here is the recipe:
Ingredients:

Dry coconut powder - 1.5 cups + 1/4 cup for dusting/rolling.
Condensed milk(sweetened) - half a cup
Ghee - 2 tea spoon
Rose syrup (Rooh afza)- 2 table spoon

Preparation:

1.In a pan heat 2 tea spoons of ghee and add all the given ingredients and mix well  in low flame for 2-3 minutes.

2. let it cool down to room temperature, apply ghee on both palms, and make small balls and roll it on the dry coconut powder.
3. Refrigerate for 30 minutes, and store in airtight container.

These are perfect for parties and potlucks. An quick and easy dessert. I just tried some mini bites for kids.I felt, it is easy for them to hold and eat quickly.

Notes:

One tin(14oz or 397g) of condensed milk was sufficient to make 4.5 cups of coconut powder.

  

Tomato Coconut Chutney

One of the simple chutney that goes well with hot idlies. If i am making this chutney for dinner, i have to make  some extra idlies than usual. My family just loves it.

quantity given here serves 2.

Ingredients:
Coconut- little more than 1/4 of (medium sized)coconut.
Tomato - 1 big in size (or 2 small)
green chilies - 2(If you like hot and spicy,then pls add one more chili)
salt - as per taste

To temper:
mustard seeds and urad daal - 1 tea spoon
jeera - 1/2 tea spoon(optional)
red chili -1
curry leaves - a few
oil :2 tea spoons (to saute and temper)

1. Cut tomato and coconut into small cubes

2. Pre heat 1 tea spoon of oil in a pan, and add green chilies and tomato cubes to it.

3.When tomato is getting soft, add coconut pieces to it and mix well. Switch off the flame

4. Let it cool down and grind in mixer and add salt as per taste.

5. Heat oil in pan/ tadka pan, then add mustard seeds, urad daal, jeera, red chilies and curry leaves one by one, pour tadka on chutney and mix.

Serve with hot idlies. 

Notes: 

1. After adding coconut, no need to saute in flame.

2. No need to add water while grinding the chutney. the water in tomato itself will be sufficient. 

3.Add water only if you don't need thick  chutney.

Sending this recipe to Cook With Red Event announced at Merry Tummy

In my VEG BOX ~ TOMATOES event by citrusspiceuk

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy