These melt in the mouth mango and coconut ladoo are a delightful dessert made with mango pulp , coconut flour, condensed milk and almond flour.
Mango Ladoo are the perfect to celebrate any festive season, be it Diwali, Eid or Raksha Bandhan, they will get all the attention.
They can be used for offerings, you can devour if you are fasting or great for giving as a gift. I have even had feedback that someone made these for their own wedding!
After making this coconut barfi , I wanted to try coconut with some other flavours. Mango and cream go so well together in this mango kheer , mango mousse and mango shrikhand , so I had to include that!
The combination of almond, coconut and mango is exquisite and the texture simply melts in your mouth. Often coconut ladoos or barfi can be quite dry but these are so soft and easy to eat.
The combination of almond flour and mango was so good that I had to make mango katli too!
Ingredients
● Mango Pulp or Puree – I have made these ladoos successfully with both canned and fresh mango pulp. If using canned, I recommend Kesar mango pulp or Alfonso mango pulp – both are Indian variety of mango. This canned mango pulp is available in almost all the major supermarkets and south Asian groceries. If you prefer making fresh mango puree at home, make sure you use very ripe and sweet mangoes. Before using canned pulp, taste the pulp and add condensed milk according.
● Desiccated Coconut – I have used coconut flour for this recipe which is very fine desiccated coconut and this gives me the best results. However, you can use any other type or fresh coconut too, just note that it might take more cooking time.
● Almond Powder – In Hindi it is known as Badam Powder and is readily available in any store. If you want to skip it, it’s totally fine.
● Condensed Milk – You’ll need sweetened condensed milk for this recipe. It is available in all shops, in India it is known as Milkmaid.
● Khoya/Mawa – I love khoya in my Indian desserts, it brings richness and fresh flavours to the dessert. Don’t have khoya handy, you may use milk powder instead or skip it totally.
● Cardamom Powder – In Indian desserts, always use green cardamom, it not only brings the great flavours and aroma to the dessert but it cuts through rich and heavy sweets too.
I always keep whole cardamom in my kitchen cupboard and whenever a recipe calls for it, quickly remove the seeds from the pod, crush it in pestle and mortar. You can use shop-bought cardamom powder too.
● Ghee – Ghee or clarified butter is an essential ingredient for Indian sweets, can be made at home by just melting unsalted butter in a pan for five minutes or use shop-bought.
For garnish use chopped nuts or totally skip it.
Other Ladoo Recipes
SOFT COCONUT LADOO WITHOUT CONDENSED MILK
MOONG DAAL LADOO
CHURMA LADOO
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Mango, Coconut and Badam Ladoo
Equipment
- 1 heavy bottomed pan
- 1 Spatula
Ingredients
- 2 cup Mango pulp
- ½ cup Almond meal
- 3 cup Coconut powder
- 397 gram Condensed milk
- 50 millilitres Milk
- 3 tablespoon Ghee 2-3 tbsp
- ½ teaspoon Cardamom powder
- 1.5 cup Milk powder or homemade khoya
- Almond and pistachio slivers
- 1 tbsp. Dried edible flower
Instructions
- In a heavy-bottomed kadai heat ghee.
- Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it changing colour.
- Add condensed milk and combine everything.
- If it’s too thick add a little milk.
- Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
- Continuously keep stirring and cooking until the mixture gets thicker.
- Now add mango pulp and mix well.
- Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom of the pan.
- It will take about 25-30 minutes.
- Once the mixture gets thicker and ghee separates, switch off the heat.
- Add cardamom powder and mix well.
- Transfer the mixture into another plate and let it cool completely.
- Once it cools down, chill the mixture in the fridge for a couple of hours.
- Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango, Coconut and Badam Ladoo
Equipment
- 1 heavy bottomed pan
- 1 Spatula
Ingredients
- 2 cup Mango pulp
- ½ cup Almond meal
- 3 cup Coconut powder
- 397 gram Condensed milk
- 50 millilitres Milk
- 3 tablespoon Ghee 2-3 tbsp
- ½ teaspoon Cardamom powder
- 1.5 cup Milk powder or homemade khoya
- Almond and pistachio slivers
- 1 tbsp. Dried edible flower
Instructions
- In a heavy-bottomed kadai heat ghee.
- Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it changing colour.
- Add condensed milk and combine everything.
- If it’s too thick add a little milk.
- Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
- Continuously keep stirring and cooking until the mixture gets thicker.
- Now add mango pulp and mix well.
- Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom of the pan.
- It will take about 25-30 minutes.
- Once the mixture gets thicker and ghee separates, switch off the heat.
- Add cardamom powder and mix well.
- Transfer the mixture into another plate and let it cool completely.
- Once it cools down, chill the mixture in the fridge for a couple of hours.
- Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have an experience of heaven on the earth !!
Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observe fast.
Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.
So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens! I bet there will be no complaints 🙂
MAWA KESAR KOPRA-TOPRA PAAK
ingredients:
- 2 cup desiccated coconut / Powder
- 1 1/4cup sugar ( One and forth cup )
- 1 cup grated Khoya
- Big pinch Saffron threads soaked in 2tbsp. warm milk + few for garnishing
- Pinch Cardamom powder
- 2 tbsp. pistachio and almond slivers
How to cook MAWA KESAR KOPRA-TOPRA PAAK
- Heat heavy bottom pan on low heat, add coconut and roast just 3-4 minutes without letting it go brown.
- Remove roasted coconut from the kadai, add khoya and fry for few minutes, remove and leave it aside for later use.
- In the same pan, add sugar and water, The water should just soak the sugar, don’t add more.
- Let the sugar dissolve in the water.
- Bring the sugar syrup to boil, and keep stirring until the sugar syrup reaches half thread consistency.
- To check the consistency for sugar syrup, take syrup in a teaspoon, press between your index finger and thumb, you will be able to see one thread forming.
- Now quickly add coconut and mix well, now add khoya, saffron milk and cardamom powder.
- Combine well. The mixture will thicken, do not let the mixture go too thick.
- Pour the mixture into greased plate or tray and spread evenly.
- Garnish with remaining saffron threads, nuts slivers or edible silver leaf ( If using ) and edible flowers.
- Let it cool completely, once it’s cooled down properly and nice and firm cut into the desired shape.
- Kopra paak is ready for you to serve.
- Enjoy!
