4. Methai (Asian Sweets)

Nankhatai (Indian Cookies)


  • 1 cup All purpose flour (Maida)
  • ½ cup Besan (gram flour)
  • 2 tablespoons Sooji (rava or semolina)
  • ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
  • 1/8 teaspoon Salt
  • ½ teaspoon Cardamom powder
  • 1/8 teaspoon Freshly grated nutmeg
  • ½ cup Ghee (clarified butter) at room temperature (in semi-solid form)
  • 1 tablespoon Almonds sliced
  • 1 tablespoon Pistachios sliced


  1. Preheat the oven 350°F (180°C) for at least 10 minutes.
  2. Line a baking tray with parchment paper and keep it ready.
  3. Take dry ingredients (all purpose flour, besan, semolina, salt, cardamom powder and nutmeg) in a bowl. Whisk it until everything is incorporated well.
  4. Add ghee (NOTE: Ghee should be at room temperature in semi-solid form.)
  5. Start mixing it using a spatula. When it gets like a crumbly texture switch to your hands and start kneading. The warmth from your palm will melt the ghee slightly and it helps to form the dough. The dough should be smooth (not loose or sticky).
  6. Now take a tablespoon size of dough, start rolling and make a smooth, crack-free ball.
  7. Make an indentation in the center with the help of your finger.
  8. Place the cookies few inches apart on the prepared baking tray.
  9. Add sliced almonds and pistachios in the center.
  10. Bake into the preheated oven for 17-18 minutes.
  11. Let the cookies cool down in the pan itself for 10 minutes. Don’t touch them, they might get break or fall apart. Then transfer them on the cooling rack using a spatula and let nankhatai cool down completely.


  • Fat amount: Do not reduce the amount of ghee. The fat vs flour ratio has to be right to achieve a flaky texture.
  • Fat consistency: Ghee has to be at room temperature in semi-solid form (check ingredient pic of the reference.) If it’s in the solid form then you won’t be able to knead the dough. If it’s melted then you’ll end up with the loose, sticky dough.
  • Flour: You can use whole wheat flour instead of all purpose flour. But the texture will be slightly dense.
  • The dough became loose and sticky: This may happen if you are living in a hot climate and ghee is melted while kneading the dough. If so, chill the dough in the refrigerator for 15-20 minutes. So ghee will solidify slightly and it won’t be soft anymore.
  • Nankhatai crumbled up: You have touched them too soon. Let them cool completely before touching or lifting by hand. As they come out from the oven, they are still soft and fragile. Let it cool down in the pan itself without disturbing for 10 minutes. They will firm up during this cooling time. Then using a spatula transfer them to the cooling rack and let them cool down completely.


Serving: 1cookies | Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

4. Methai (Asian Sweets)

Indian Baklava


  • 9×13 pan
  • Pastry brush
  • Baking sheet
  • Parchment paper


For syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup honey substitute agave for vegan version
  • 1/4 tsp saffron
  • 1/2 tsp rose water

For baklava and filling

  • 1 16 oz phyllo dough defrosted, store bought
  • 3/4 cup butter melted (used Earth Balance for vegan version)
  • 1 tsp white poppy seeds khus khus
  • 1 tsp black pepper powder
  • 2 tsp fennel seeds
  • 2.5 tsp ground cardmamom powder
  • 1 lb toasted nuts 4 cups – almonds, pistachios, walnuts


  1. Preheat oven to 350F. Line pan with parchment paper and toast nuts for 7-9 minutes until flagrant and a little darker. Set aside to cool.
  2. Boil sugar, water and saffron until sugar melts. Add in honey and let simmer on low for 15 minutes. Take off heat and mix in rose water. Set aside to cool and store in fridge.
  3. Grind together the nuts, fennel seeds and cardamom. Mix together nuts, ground fennel/cardamom, black pepper powder and white poppy seeds.
  4. Take phyllo dough out of fridge. Grease pan with butter. If needed, cut phyllo sheets to fit pan (or you can fold over to fit).
  5. One by one, lay a sheet of phyllo, then use a pastry brush to butter it. Repeat for 14 layers.
  6. Indian fusion baklava
  7. Add half the nut mixture and smooth out evenly across phyllo.Indian fusion baklava
  8. One by one, add 6 layers of phyllo, buttering each.
  9. Add the remaining half of the nut mixture. Smooth out evenly.
  10. Repeat process of layering to top mixture with 14 buttered sheets.Indian fusion baklava
  11. Cut the baklava into the shapes you desire and bake in oven at 350F for 1 hour 10 minutes or until golden brown.Indian fusion baklava
  12. Let cool and serve!
  13. Indian fusion baklava
4. Methai (Asian Sweets)

Kesar Milk or Saffron Milk Recipe


  • kettle or pot to heat milk


  • 1 cup Milk milk of choice, whole milk for creaminess
  • 1½ tbsp almond powder
  • 1 pinch Saffron crushed
  • 1 tbsp Sugar adjust to taste
  • 1/8 tsp cardamom


  • Add milk, sugar and saffron to kettle or pot and heat on stovetopsaffron milk on stove
  • Bring to boil then take off heat.
  • saffron milk boiling on stove
  • Pour and top with crushed almonds.
  • badam doodh


If serving the drink chilled, bloom the saffron in 2 tbsp heated milk then mix into the cold milk.


Calories: 196kcal, Carbohydrates: 24g, Protein: 8g. Fat: 8g,Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 105mg, Potassium: 326mg, Fiber: 1g, Sugar: 24g, Vitamin A: 396IU, Vitamin C: 1mg, Calcium: 277mg, Iron: 1mg,

4. Methai (Asian Sweets)

Quinoa Kheer


  • Pot


  • 1 1/4 cup quinoa
  • 7 cups milk I used 2%
  • 1 cup sugar
  • 1 tbsp cardamom
  • 10 almonds slivered
  • 1 tbsp ghee
  • 8 strawberries optional


Step 1

  • Cook quinoa in 2 cups milk: In pressure cooker – for 10 minutes (until 1st whistle, then cook 1 minute longer). On stovetop – on medium boil for 10-15 minutes

Step 2

  • Heat ghee in separate pot and add cooked quinoa. Let cook for 2-3 minutes.

Step 3

  • Add in 5 cups milk let it boil for 2-3 minutes. Then add sugar and cardamom. Let boil on low-medium for 10-15 minutes until mixture is a thicker consistency.

Step 4

  • Add slivered almonds and mix. Turn off heat.

Step 5

  • Optional – Puree strawberries adding in a tbsp of water as needed to help blend. Top or mix into kheer for a strawberry swirl.


Strawberry topping optional


Calories: 284kcal, Carbohydrates: 43g, Protein: 9gFat: 9g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 75mg, Potassium: 374mg, Fiber: 2g, Sugar: 29g, Vitamin A: 281IU, Vitamin C: 6mg, Calcium: 210mg, Iron: 1mg,

4. Methai (Asian Sweets)

Kesar Pista Kulfi


  • Kulfi/popsicle molds


  • 3/4 cup condensed milk
  • 1 1/2 cup heavy whipping cream
  • 1/2 tsp cardamom powder
  • 1/8 cup chopped pistachios
  • pinch saffron


  1. Mix condensed milk, heavy whipping cream, cardamom powder and 1/2 the pistachios in a bowl. Crush saffron with fingers and mix in. Let sit 15 minutes for saffron to bloom.kesar pista kulfi mix
  2. Pour into molds and top with remaining pistachios. Add in sticks and freeze.
  3. kesar pista kulfi in molds
  4. Unmold and enjoy. Run under water briefly to help remove from mold if needed.


Note: you can substitute whole milk for heavy whipping cream but it will be less creamy and may form some ice crystals.  Still yummy though!


Calories: 343kcalCarbohydrates: 23gProtein: 5gFat: 27gSaturated Fat: 16gCholesterol: 95mgSodium: 71mgPotassium: 213mgFiber: 1gSugar: 21gVitamin A: 987IUVitamin C: 1mgCalcium: 150mgIron: 1mg

4. Methai (Asian Sweets)

Doodh Peda (Milk Peda)


  • 15 oz ricotta
  • 1 tbsp ghee
  • 1¼ cup milk powder
  • 14 oz condensed milk
  • 1 tsp cardamom


  • Heat ghee in pan. Add ricotta and mix.  Let water burn out by cooking on medium for a few minutes.
  • Doodh peda ricotta in pan
  • Add condensed milk and stir. Cook, stirring every other minute or so for about 4 to 5 minutes.
  • Doodh peda ricotta and condensed milk in pan
  • Add milk powder, thoroughly mixing. Cook until mixture begins to form into a paste like mix, pulling away from the pan.  It should be a little moist but come together.  Don’t overcook else peda will become too dry.
  • doodh peda mix in pan
  • Add cardamom and mix. Turn off gas.
  • doodh peda cardamom
  • If using cutters or shapes, pour mixture into a pan.  I used a 9X9 brownie pan and pressed into pan with bottom of a bowl.  If making traditional shapes just turn out mixture onto a piece of parchment paper.
  • doodh peda
  • Make shapes or cut outs as you wish and serve!doodh peda milk peda


Be sure not to overcook the mix they retain some moisture once dried


Calories: 123kcalCarbohydrates: 12gProtein: 5gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 61mgPotassium: 169mgFiber: 1gSugar: 12gVitamin A: 185IUVitamin C: 1mgCalcium: 144mgIron: 1mg

4. Methai (Asian Sweets)

Rasgulla Recipe


  • 1 litre whole milk
  • 2 to 3 tablespoons lemon juice or add as required
  • 2 cups sugar or raw sugar
  • 1 litre water
  • 1 tablespoon milk – optional
  • 1 teaspoon sooji (rava or cream of wheat) or all purpose flour or cornstarch
  • 1 to 2 tablespoon rose water or kewra water or ½ teaspoon cardamom powder


Make Chenna

1. Take 1 litre of whole milk in a pan and bring it to a low boil on a low to medium heat.

NOTE: I used organic cow’s milk, which does not have much fat. If you use buffalo milk, it has too much of fat and makes for a thick layer of malai/cream floating on top. You have to remove the thick layer of malai before you proceed with the making of chenna.

milk heating in a pan

2. While the milk is heating up, line a mesh strainer or colander with a piece of cheese cloth or muslin.

muslin cloth lining a strainer

3. Keep stirring the milk at intervals. This will help to prevent froth from forming on top and the base from scorching.

spoon stirring milk to make chenna

4. When the milk comes to a boil, then reduce the heat to its lowest. Add 1 to 3 tablespoons of lemon juice.

Start with just 1 tablespoon of lemon juice and stir very well. If the milk has not curdled completely, then add more. Keep the lemon juice handy so you can add it as needed.

NOTE: Depending on the quality of milk, you may need extra acid to get the milk to curdle. Vinegar also can be added instead of lemon juice. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt (or more if required).

curdling milk with a tablespoon of the whey to show that it is done

5. As soon as the milk curdles, switch off the heat. The milk should curdle completely and you should see a green watery whey.

close up image of curdled milk for making chenna

6. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

TIP: The whey is very nutritious, so don’t discard it! Add it to your chapati dough or in dals or curries.

curdled milk draining in a lined mesh strainer

7. Gather the muslin from the sides and rinse the chenna or coagulated milk solids very well in running water. This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

NOTE: If you used yogurt/curd in place of the lemon, you don’t need to rinse the chenna in water.

rinsing the chenna for rasgulla recipe

8. Now squeeze the muslin with your hands very well so that excess water is drained from the chenna.

Any excess moisture in the chenna will cause the rasgulla to break when cooking.

squeezing excess moisture from the chenna for making rasgulla

9. Place a heavy weight on the chenna for 7 to 8 minutes, or hang it for about 30 minutes.

weighting down the chenna

10. After the chenna is thoroughly drained, remove the cheesecloth. Think of chenna like Goldilocks – it should not have too much moisture nor be too dry. The texture below is just right!

chenna that has been properly drained for making rasgulla recipe

Make Rasgulla Balls

11. Add 1 teaspoon unroasted sooji, rava or semolina. The rava I had was coarse, but a finer one will also work well.

NOTE: You can substitute all purpose flour/maida to bind the dough. For a gluten-free option, add 1 teaspoon cornstarch instead of semolina or all purpose flour.

chenna in a bowl with rava for making rasgulla dough

12. First mix the sooji with chenna and then begin to knead. 

If you see that the chenna is watery, then you have a bit too much water. You can add some maida (all purpose flour) so that extra moisture is absorbed. Alternatively, keep a heavy weight on the chenna again so that the extra water or whey gets drained.

If the chenna looks crumbly and dry, then this means that you need some more moisture. To correct this, sprinkle 1 to 2 teaspoons of water while kneading.

showing the texture of kneading chenna for rasgulla recipe

13. With the heels of your palms, mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead.

This kneading process is very important and also decides the texture of chenna. When you feel your palms becoming a bit greasy, it is time to stop.

Just a bit of greasiness is required. Avoid kneading to an extent where the whole chenna becomes greasy.

I kneaded for about 10 minutes as I have very light hands. Depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time.

hand kneading chenna dough for rasgulla now coming together

14. Knead to a smooth ball of chenna which should be able to come together without breaking or falling apart.

rasgulla dough in a ball indicates that it is ready for rolling

15. A close up photo showing you the texture of the chenna dough.

close up picture of chenna dough ball for rasgulla recipe

16. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

hands rolling out an individual rasgulla

17. Prepare all small balls this way. There will be some fine cracks on the chenna balls. Don’t worry! This is normal.

making rasgulla - half of the plate has been rolled into balls, while half of the plate is still in small rough pieces

18. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

chenna balls under a damp towel

Make Sugar Syrup

19. In a large pot, take 2 cups sugar.

sugar in a pot

20. Add 4 cups water (1 litre). Be sure to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size. You can also use a stovetop pressure cooker.

I used a pot measuring 8.5 inches in diameter and 4.5 inches in height, roughly 3.5 litres.

NOTE: I used organic raw sugar, hence the golden tones to it. White sugar will also work just fine.

water added to sugar in pot

21. Heat the sugar solution on the stovetop over medium heat, stirring so the sugar dissolves. You don’t need to boil the solution.

If there are impurities in the sugar solution, then move to the next step. If no impurities, then move to Step 25.

NOTE: To save time, I kneaded the chenna and cooked the sugar syrup simultaneously.

teaspoon showing syrup for rasgulla recipe

22. Add 1 tablespoon of milk and stir. Adding milk helps in removing impurities. If there are no impurities, then you don’t need to add milk and may directly proceed to step 25.

tablespoon of milk above the sugar syrup for clarifying it

23. Once the sugar solution becomes hot, the impurities begin to float on the top.

impurities in sugar syrup floating to the top

24. You can either remove them with a spoon…

spoon removing impurities from sugar syrup

24. Or choose to strain the impurities in a cheese cloth/muslin lined strainer. I prefer this method.

pouring sugar syrup through cheesecloth to strain it

25. Reserve ½ cup of sugar solution to add later while cooking the rasgulla.

mug of sugar syrup set aside for rasgulla recipe

26. Reserve another 1 cup of the filtered sugar solution in a serving bowl.

bowl of sugar syrup for rasgulla recipe

27. Add the rest of the sugar solution (approximately 2.5 cups) back to the same large pot and bring it to a boil on a medium high heat.

sugar syrup in a pan that is boiling for rasgulla recipe

Cook Rasgulla

28. Gently slide the rasgulla balls into the sugar solution.

adding rasgulla into sugar syrup

29. Once all the rasgulla have been added to the sugar solution, gently shake the pot. Don’t stir the rasgulla with a spoon.

rasgulla simmering in sugar syrup

30. Cover immediately with a lid and let them cook. Keep the heat to a medium or medium high.

lid on pot with rasgulla in sugar syrup

31. After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Shake the pot.

Adding the reserved sugar solution ensures that the temperature and consistency of the sugar solution is maintained and the sugar does not cook to thread stage.

adding some sugar syrup to the pan

32. Cover again and continue to cook.

pot is covered after adding extra sugar syrup

33. After 4 minutes, again add ¼ cup of the reserved sugar solution. Cover and again cook for 2 minutes.

In total, the rasgulla balls cooked for about 10 minutes. After 10 minutes, they had increased in size and were done.

adding the remaining sugar syrup to the pot with the rasgulla

How to Know When Rasgulla Are Done

34. You have to check the doneness while the rasgulla are simmering. Once the rasgulla are cooked through, switch off the heat and keep the pot down.

The time to cook rasgulla will vary depending on the thickness and quality of pot; the size of pot; and the intensity of the heat.

The time range can be somewhere between 7 to 11 minutes. So you can add the ¼ cup sugar syrup after 2 to 3 minutes also instead of 4 minutes.

I used a thick bottomed wide and deep pot, so the cooking time was slightly more for me.

rasgulla balls floating in sugar syrup that isn't bubbling anymore

35. There are two ways to check the doneness of rasgulla.

  • First method is to place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom and stays there, its cooked.
  • Second method is to press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its done.
checking rasgulla for doneness in water - it sank to the bottom, so it is cooked

Soaking Rasgulla in Sugar Syrup

36. Once they are cooked, take each rasgulla with a spoon.

black spoon with a Bengali rasgulla

37. Place it in the serving bowl containing the reserved 1 cup of sugar solution. Cover and keep aside.

rasgulla in a serving bowl with syrup

38. Let the sugar solution in which the rasgulla were cooked cool to a warm temperature. Then add this sugar solution to the serving bowl containing the rasgulla.

cooled rasgulla in a bowl

39. Once the whole mixture has cooled down, add 1 to 2 tablespoons of rosewater. Stir gently. Allow them to soak in the syrup for about 30 minutes, so that the flavors infuse the rasgulla.

TIP: Some flavoring has to be added, otherwise you will get a milky taste in the rasgulla. In case the milky taste is there, then you can increase the amount of rosewater or add 1 teaspoon cardamom powder.

NOTE: If you don’t have rose water you can substitute kewra water (pandanus water) or ½ teaspoon cardamom powder. You can even use both rosewater and cardamom powder.

flavoring added to sugar syrup for finishing rasgulla recipe
4. Methai (Asian Sweets)

Rasmalai Recipe


  • 12 to 15 Rasgulla – homemade or store brought ones
  • 1 litre whole milk
  • 4 to 5 tablespoons sugar or add as required
  • 10 to 12 almonds unsalted – blanched
  • 10 to 12 pistachios unsalted – blanched
  • ½ cup water for blanching the almonds and pistachios
  • ½ teaspoon cardamom powder
  • 1 to 2 teaspoons rose water or kewra water (pandanus water)
  • 8 to 10 saffron strands
  • few saffron strands – for garnish



1. To make rasmalai, you will need 12 to 15 rasgulla. You can either make them at home or you can use store bought ones.

If you want to make rasgullah at home the next recipe is on rasgullah you can learn from it.

rasgulla in pan with sugar syrup

2. Boil ½ cup water, then add 10 to 12 almonds. Cover and keep aside for 30 to 40 minutes.

NOTE: Usually both almonds and pistachios are added, but I had run out of pistachios, so I just used almonds. You can add about 10 to 12 each of the almonds and pistachios.

almonds soaking in hot water

3. After 30 minutes, peel the almonds and slice them. Keep aside.

blanched and slivered almonds for rasmalai recipe

Thicken Milk

4. While the almonds are blanching, add 1 litre of full fat whole milk in a thick bottomed pan or kadai.

milk brought to a simmer

5. Bring the milk to a boil on medium flame.

boiling milk for rasmalai recipe

6. While the milk is coming to a boil, take 2 tablespoons of warm milk from the pan and add it to a small bowl. Add 8 to 10 saffron strands. Stir and keep aside.

saffron soaking in some warm milk

7. Once the milk has come to a boil, lower the flame and simmer the milk. Collect the floating cream and push it to the sides of the pan using a spoon or spatula. Continue to cook this way till the milk is reduced to half.

simmering milk for rasmalai recipe has the cream and milk solids floating on top and being pushed to the side with a spatula

8. Keep on collecting the cream which floats on the top and move it to the sides. Also keep stirring the milk at intervals so that the milk does not scorch. 

This process of reducing the milk will take about 20 to 25 minutes after the first boil on a low to medium flame.

milk still boiling and obviously thicker after reducing by half

9. Once the milk has reduced to half of its original volume, add 4 to 5 tablespoons of sugar, or as per your taste.

sugar being added to thickened milk for rasmalai recipe

10. Stir well so that the sugar dissolves. Scrape the milk solids from the sides and reincorporate them into the simmering milk.

thickened sweetened milk in a pan

11. Add ½ teaspoon cardamom powder.

adding cardamom to thickened milk for making rasmalai recipe

12. Add most of the sliced almonds, reserving a few for garnish.

almonds added to thickened milk

13. Also add the saffron dissolved milk.

saffron steeped milk added to pot with thickened milk for rasmalai recipe

14. Stir to incorporate. Keep simmering the reduced milk at a low heat and stir occasionally. Check the taste and add more sugar if required.

I usually do not thicken the milk quite to Rabri consistency, as the rasgullas need to soak some of the sweetened milk. Just reduce the milk till it’s roughly half of its original quantity.

thickened milk in the pot after all steps have been completed

Assemble Rasmalai

15. Take each rasgulla and gently apply pressure with a spatula so the sugar syrup is removed from it. You can also press and squeeze the rasgulla in your palms. Be gentle and don’t apply too much pressure, as the rasgulla will break. There should be no sugar syrup in the rasgulla.

pressing rasgulla with the flat side of a spatula for rasmalai recipe

16. Press all the rasgulla balls this way.

rasgulla on a green plate after removing sugar syrup from pressing

17. Now place the squeezed rasgullas in the simmering milk.

rasgulla added to thickened milk for making rasmalai recipe

18. Simmer for 2 to 3 minutes on low heat. You can omit this step and simply place the rasgulla in the prepared rabdi. But they will be more juicy and flavorful if you let them simmer for a couple of minutes.

simmer rasmalai in the milk for best flavor and texture

19. Switch off the heat and add 1 to 2 teaspoons of either rose water or kewra water (pandanus water).

adding kewra water to rasmalai pan

20. Stir gently. Cover and let the rasmalai come to room temperature, then chill thoroughly in the fridge in a covered bowl or container.

Serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. You can also serve rasmalai warm or at room temperature if you prefer. Enjoy!

4 balls of rasmalai in an oblong white serving dish covered with thickened milk and garnished with sliced almonds and saffron threads
4. Methai (Asian Sweets)

Churma Ladoo No Frying


  • 2 cups wheat flour
  • 1 cup semolina ravo/suji
  • 1¼ cup water
  • ½ cup oil
  • ½ cup coconut powder
  • ½ cup almonds chopped
  • ½ cup raisins
  • ½ cup ghee
  • 1½ cup jaggery powder or crushed
  • 2 tsp nutmeg
  • 2 tbsp milk
  • white poppy seeds for topping, as needed


  1. Mix wheat flour, semolina and oil making tight dough (like for bakhri).
  2. Make 8-9 balls of the dough.  Roll out into big thick circles for bakhris.
  3. Churma Ladoo Rolling Dough
  4. Roast bakhris on non stick griddle.  Pressing so they are cooked well on both sides. Let cool.
  5. churma ladoo bakhri
  6. Tear bakhri into pieces and grind them in blender.  Pass through a sieve.  The bigger pieces should be blended again into finer particles.
  7. Churma ladoo bakhri pieces
  8. Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.Churma ladoo ingredients
  9. In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.Melted jaggery and ghee poured into churma ladoo
  10. Heat 2 tbsp milk in same pan used for jaggery melting. Add to mixture. This will help with binding and reduce amount of ghee needed.
  11. Milk pour into churma ladoo
  12. Using your hands, make round ladoos.  Decorate with poppy seeds.Making ladoo


Note: My Mom’s recipe does not use cardamom and my preference is not to use it.  She uses nutmeg and it adds a warmth and depth that I love. If you like cardamom powder, feel free to use in lieu of nutmeg.


Calories: 474kcalCarbohydrates: 42gProtein: 8gFat: 31gSaturated Fat: 13gCholesterol: 23mgSodium: 27mgPotassium: 168mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 27mgIron: 2mg

4. Methai (Asian Sweets)

Coconut Ladoo


  • 1.5 cups tightly packed fresh grated coconut
  • 1 teaspoon Ghee (clarified butter)
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
  • 3/4 cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
  • 1/3 cup desiccated or fresh coconut for rolling
  • chopped dry fruits of your choice (optional)


Coconut Ladoo – Recipe 1

Roasting the coconut

1. Heat 1 teaspoon ghee in a frying pan or kadai. You can also use coconut oil.

ghee for coconut ladoo recipe

2. add 1.5 cups tightly packed grated coconut.

sauting fresh coconut for coconut ladoo recipe

3. Stir and roast the coconut on a low flame for 3 to 4 minutes. The roasting is to just get rid of some moisture. Don’t brown them. If using desiccated coconut, then no need to roast it in ghee. Just mix the desiccated coconut with condensed milk and heat the mixture. If using frozen coconut, then let it come at room temperature before you begin to roast it.

sauting coconut for coconut ladoo recipe

Making coconut ladoo

4. Now add ¾ cup sweetened condensed milk. Here I used amul mithai mate.

condensed milk for coconut ladoo recipe

5. add ½ tsp cardamom powder.

cardamom for coconut ladoo recipe

6. Stir very well and cook this mixture on a low flame.

cooking coconut ladoo mixture

7. When you see that the mixture has begun to thicken, then keep stirring regularly.

stir coconut ladoo mixture

8. When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.

cooking mixture to make coconut ladoo recipe

9. Pour the coconut ladoo mixture in another bowl or pan. Allow it to cool.

cooked coconut ladoo mixture

10. When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. Apply some ghee on your palms when shaping the coconut ladoo. in case the mixture is loose and you cannot make ladoo, then put it back on the pan and heat for a few more minutes.

making coconut ladoo recipe

11. Roll the ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.

coconut ladoo recipe with condensed milk

12. You can also make all the coconut laddu at once and then roll in the desiccated coconut.

coconut ladoo recipe with condensed milk

13. Place the coconut laddu in small muffin liners or just place them in a tray.

coconut ladoo recipe

14. Serve coconut ladoo straight away or refrigerate and serve them later. These coconut ladoo stays good for 4 to 5 days in the fridge.

coconut ladoos condensed milk, coconut ladoo recipe