Aromatic Saffron-Coconut Laddu: Embrace Khoya Kesar’s Enchanting Flavors

Get ready to savor the heavenly delight of khoya kesar laddu on the auspicious occasion of Vasant Panchami! This spring festival holds great significance for Hindus, and people all over India celebrate it in their unique ways. While goddess Saraswati is worshipped in most places, the color yellow takes center stage during the festivities, from clothing to mouthwatering yellow foods. And when it comes to Indian festivals, the food is always a big deal, with sweet treats being offered as Naivedhyam to the deity.

Among the scrumptious offerings, khoya kesar laddu with desiccated coconut steals the show. These laddus are a true indulgence, and the saffron in them adds the essential yellow hue, making them even more special for the occasion. So, get ready to dive into the sweetness of Vasant Panchami with these delightful laddus – they’re sure to add an extra dose of joy to your celebrations!

Khoya Kesar Laddu: A Delicious Recipe With Desiccated Coconut

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Ingredients:

• 1/2 cup crumbled Khoya
• 3/4 cup desiccated coconut
• 1/4 cup jaggery powder
• Few strands of saffron soaked in 1 tablespoon warm milk

Method:

1. Heat a heavy bottomed pan on a medium flame. Add the crumbled khoya to it and cook, stirring continuously till it is soft.

2. Add jaggery powder to it. Mix the jaggery well with khoya and cook on a low flame.

3. The jaggery will melt and the mix will be semi solid. At this point, add the saffron milk and stir. Cook the mixture on low flame for another 2-3 minutes.

4. Add the desiccated coconut and mix everything thoroughly.

5. Keep stirring and cook until the mixture leaves the sides of the pan. Overcooking the mixture will result in hard and chewy laddus, so be careful.

6. Turn off the flame and remove the laddu mix to a plate. Let it sit till it’s cool enough to handle.

7. Take a small quantity of the mix in your palms and bind it together. Roll it to make a laddu. Make all the laddus similarly.

8. If you like, you can add pistachios or any other nut like almonds or cashews to garnish the laddus.

This khoya kesar laddu recipe is suitable for kids over the age of two. The laddus will last for 2-3 days at room temperature, although they taste best on the day they are made. Use homemade khoya for best results. Not only is it safe and adulteration-free, it also takes the dish to another level! Saffron lends a beautiful golden yellow color to the laddus making them perfect for Vasant Panchami. So bring out your yellow clothes and get ready to welcome spring in this cheery color! .