Sheetal Kamat

When I cooked patti shapta, there was little extra coconut mixture that i had prepared. I was wondering if i should prepare modak from it or not. And then ajoy suggested to prepare these small laadus - naadus.

Coconut Naadu
1 Cup cubed jaggery
1/2 cup jaggery
1/2 cup coconut

  • Microwave cubed jaggery for 1.5 minute
  • Transfer the contents to the pan and add remaining grated jaggery and coconut
  • Heat till the mixture is consistent and sticky
  • Make small round balls when the mixture is hot

These tasted like caramel, crispy naadus than the usual soft sticky laadus that Ma generally prepares. But I loved this version better. Caramel and yet sweet taste came because of heating in microwave. I am not sure how i can get the same taste in pan. You might want to try and suggest

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