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Desserts & Drinks

3 qt Mini Duo/ Beginners / Weeknight/ Desserts & Drinks/ Instant Pot Magic/ Under 30 minutes

Salted Caramel Molten Lava Cakes- Instant Pot /Oven

Instant Pot Caramel-Lava-CakeIn my home, the ultimate indulgence is warm -gooey Salted Caramel Molten Lava Cakes. Rich dark chocolate, blended with salted caramel, topped with salted caramel ice-cream, it is a match made in dessert-heaven. It’s our go-to dessert for family game nights or any instant celebrations in the house.

Since this is a decadent dessert, I like to make individual portions using these Silicone Cupcake Liners. These liners serve three great purposes in my home: First, the silicone molds don’t get hot to the touch after baking, so handling is super easy, my kids bake with these often. Second, taking the lava cakes out of these molds is a breeze. Simply, invert them on to your serving dish, and they slip out nice and easy. Third, it does portion control for me. I take one, finish it and feel satisfied that I had a full dessert. I don’t feel like going for seconds, like I would be tempted to, if it were a cake:-)

Instant Pot Caramel-Lava-CakeI make these lava cakes in the Instant Pot DUO and they turn out really moist and delicious. But this cake can be made in the oven as well. Here’s how:

Oven Recipe: Pre-heat oven to 425°F. Follow step 1 and 2. Place the cakes on a cookie sheet and bake for 11-13 minutes, depending on how gooey you want the center to be.

Chocolate Lava Cake

 

Flavor Variation: If salted caramel is not your thing, try these Chocolate Lava Cakes. Also, instead of salted caramel, replace it with a Reese’s Peanut Butter Cups and enjoy Peanut Butter Molten Lava Cake instead!

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Desserts & Drinks/ Under 30 minutes

4-Ingredient Brownies

4-Ingredient Brownies, garam masala kitchen

Brownies are one dessert that don’t need an introduction! It’s like someone took chocolate cake and made it fudgy, chewy and gooey on the inside. My family loves brownies enough to go any lengths to make them. But if we can make them with just 4 ingredients, in half the effort, we won’t complain:-)

This recipe is so simple to make and it needs only 4 ingredients– All-purpose flour, Nutella (Hazelnut Spread), eggs and chocolate chips. If you don’t care for gooey brownies, you can skip the chocolate chips and make this recipe with just 3-ingredients, but we like the extra gooeyness that the chips provide. Sometimes, we like to add a 5th ingredient to this recipe- chopped walnuts, and that takes it to another level of yumminess! But that’s purely optional. The credit for this recipe goes to my kids. They tweaked and tested this recipe a few times, trying out different combinations of flour and Nutella, and even adding cocoa powder to see if the results were tastier. Finally, we have a recipe that we all love in our house. My kids make a coffee-mug version of this recipe too- Brownies in a Mug– perfect for single servings.

This is how you make them:

4-Ingredient Brownies, garam masala kitchen

Whisk eggs

4-Ingredient Brownies, garam masala kitchen

Add nutella

4-Ingredient Brownies, garam masala kitchen

Mix

4-Ingredient Brownies, garam masala kitchen

Add sifted flour

4-Ingredient Brownies, garam masala kitchen

Mix gently

4-Ingredient Brownies, garam masala kitchen

Add nuts

4-Ingredient Brownies, garam masala kitchen

Pour in lined pan

 

4-Ingredient Brownies, garam masala kitchen

Cool before cutting

4-Ingredient Brownies, garam masala kitchen

Football Brownies!

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3 qt Mini Duo/ Desserts & Drinks/ Instant Pot Magic/ Under 30 minutes

Carrot Halwa / Gajar Halwa- Instant Pot ( Pressure Cooker)

Instant Pot Carrot Halwa GajarHalwaCarrot Halwa or Gajar ka halwa, also known as Gajrela, is a carrot-based sweet dessert from the region of Punjab, in the Indian subcontinent. It’s consistency is somewhere between a fudge and a pudding. It is made by slow cooking grated carrots with milk and sugar, flavored with cardamom and saffron.  Garnished with chopped almonds and cashews, this dish is the perfect comfort dessert for winters.

I have so many fond memories of my mom’s Carrot Halwa- it was simply amazing. My mom always made it on the stove-top, the traditional low-and-slow way. I was finally able to adapt her recipe to the Instant Pot 6qt, my programmable pressure cooker. It reduces the cooking time and eliminates the initial stirring time, which to me, is a huge plus.

The traditional recipe calls for an equal amount of milk and carrots. The milk is reduced on slow heat, till it dries up, leaving behind the fudgy creamy milk solids, which add to the richness of the halwa. The end result is divine, but it does take a fair amount of time, babysitting and muscle power:-) By substituting most of that milk with dried milk powder, I am able to cut down on that active cooking time, without losing the texture and taste. Dare I mention, I used non-fat milk powder, so I saved a few calories too 🙂

Carrot Halwa / Gajar Halwa- Instant Pot ( Pressure Cooker)

Print Recipe
Serves: 6-8 Cooking Time: Around 30 minutes

Ingredients

  • 4 tablespoon ghee / unsalted butter
  • 6 cups grated carrots (about 5-6 large or 10-12 medium)
  • 1 cup milk, microwaved for 2 mins (I use 2%, can use whole milk too, no fat-free)
  • 1/2 teaspoon Saffron (optional)
  • 3/4 cup sugar
  • 1 1/4 cups Nonfat Milk Powder
  • 1/2 teaspoon Green Cardamom Powder (or, about 6 pods, de-seeded and crushed)
  • 1/4 cup chopped cashews and almonds
  • 1 tablespoon chopped almonds for garnish (optional)

Instructions

1

Prep: Wash, peel and grate carrots. If using a Box Grater, use the large side. I use my Food Processor to shred the carrots. Chop cashews and almonds and keep aside.

2

Turn on SAUTE mode, when it displays "hot", add ghee or butter. Add chopped nuts and carrots and saute for 2-3 minutes. This prevents the carrots from turning mushy later. Add warm milk, saffron and sugar, stir well. Adding warm milk ensures that the milk won't curdle under pressure, and, speeds up the pressure building time significantly. Close lid and cook on Manual/Pressure Cook for 5 minutes. Set the valve to Sealing position.

3

Manually release pressure (QR) and open the lid after the pin drops. Turn on SAUTE (high). Add milk powder and stir. Cook off the liquid, stirring every few minutes. This takes around 10-15 minutes. The actual time depends on the quantity of carrots as well as your personal preference. For this quantity, it took me 12-13 minutes to reach my desired consistency.

4

Add cardamom powder and stir. Garnish with chopped almonds (optional) Serve warm!

PIN IT:
Instant Pot Carrot Halwa GajarHalwa

3 qt Mini Duo/ Desserts & Drinks/ Instant Pot Magic/ Vegetarian

Spiced Apple Cider, Mulled Cider- Instant Pot / Pressure Cooker

Spiced-Apple-Cider, Mulled Cider, Instant Pot, Pressure CookerSpiced Apple Cider– fresh, sweet and tart apples, cooked with sugar and warm spices like cinnamon, cloves and ginger, strained through a sieve a few times to get a warm clear cider that can warm up your soul on a cold winter night. It’s like having apple pie… in a mug!

My kids don’t really like a whole lot of sweet beverages. But, Apple cider is an exception. In summers, they love a sparkling apple cider, and, in winters, this is their favorite recipe to make with me. They absolutely love fresh warm Spiced Apple Cider. The big bonus is, that the day we make it, the whole house smells like a giant apple pie, who can complain about that now! Can you tell how much we like apple pie 🙂

Spiced-Apple-Cider, Mulled Cider, Instant Pot, Pressure CookerMaking this Spiced Apple Cider is a breeze, or as my kids like to say, “it’s what you get when the sweet and tart apples hang out with the warm spices”. I use Pink Lady or Gala apples for the sweetness, and the Granny Smith apples give it a slight tart bite. The cinnamon, cloves, and ginger give it the warmth, almost as if you were curled up by the fireplace!

It is pretty easy to double-up this recipe and make it in large batches, which makes it perfect for serving during big get-togethers.

I used to make this Spiced Apple Cider on the stove-top till I got my electric pressure cooker, Instant Pot. The great part about making it in the Instant Pot is that you can keep it warm for your guests by turning on the ‘Keep Warm’ mode.

Spiced-Apple-Cider, Mulled Cider, Instant Pot, Pressure CookerSmart tip: Don’t discard the pulp you get after straining the cider for the second time. We use that pulp to make Apple Spice Pancakes or in a Apple Spice cake and the flavors are amazing. You see how this recipe is quite a win-win! Try it- this may become your favorite family holiday beverage to make- it is ours for sure!

 

 

 

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3 qt Mini Duo/ Desserts & Drinks/ Instant Pot Magic

Easy Mulled Wine / Gluhwein Recipe

On a cold winter evening, there is nothing better than curling up in front of the fireplace with a warm cup of tea, except, with a cup of hot Mulled Wine!

Mulled Wine Gluhwein recipe Instant Pot I use one medium orange with its peel and juice to add a slight citrus and tart flavor, and add whole spices like cinnamon, cloves and star anise.  Then, I add a bottle of dry red wine and let it steam and take on the flavors of the syrup. This way the alcohol doesn’t burn off and the wine gets infused with the wonderful flavors of citrus and spices. Many recipes use apple cider, but I feel that changes the flavor too much for my taste.

Smart Tip: I pierce the cloves into the orange peels, so that its easy to pick them out later.  Instead, you can use a spice cloth/cheese cloth to keep the cloves & star anise together and easily fish them out before serving.

Mulled wine is best made with the a full bodied red wine like a Cabernet Sauvignon, but you can use any good dry red wine that you like.  Save your expensive reserved wines for later though, and use a relatively inexpensive wine for this recipe, since its flavor gets modified completely.   I wouldn’t ever use ‘Cooking Wine’ in this, or any recipe for that matter. For an extra kick in the end, you can spike it with a shot of dark Rum, whiskey, bourbon, or Grand Marnier. This is totally optional, but, I personally prefer a small shot of Grand Marnier in my cup. It boosts the orange flavor and gives this drink a great rich flavor.

Important Tip# 1: The key to making Mulled Wine is to not ever boil it.  Alcohol boils at a lower temperature than water so you really have to watch the heat.  For that reason, I use boiling water to dissolve the sugar and infuse the spices in the beginning and then let it cool down to a warm temperature before adding the wine.

Important Tip #2: When you switch to the ‘Keep Warm’ mode, fish out the orange peels, star anise and cinnamon. This prevents the wine from getting overpowered by these spices, and sometimes, the spices can cause a slight bitter after-taste if left in there too long.

Mulled Wine Gluhwein recipe Instant PotYou can make this recipe on the stove-top too. But, you have to watch it like a hawk since you don’t want to over-heat your wine.  I used an Instant Pot in its SAUTE mode to make the Mulled wine, and later switched it to ‘Keep warm’ mode, so that it stays warm for my guests throughout the party.  I would not recommend using the pressure cooking mode for this recipe, since the temperature for pressure cooking will burn off all the alcohol. I prefer using the Instant Pot for this recipe, simply because I can follow the recipe on the SAUTE setting without having to monitor it continuously, AND, I can keep it warm without the stove being on, which is avoidable when I’m entertaining guests.

It’s very easy to scale this recipe. Simply double-up the ingredients and follow the instructions. The boiling time for the sugar syrup may go up by a minute or two due to increase in quantity. The rest of the time remains about the same. Feel free to taste in between and adjust the flavors to your taste (Chef’s privileges;-)

Cheers, Sumit Continue Reading…

Desserts & Drinks

Jal-Jeera Vodka (Indian Vodka Mojito) Cocktail

Jal-Jeera Vodka (Indian Vodka Mojito) Cocktail

Cocktail recipes are brought to you by my hubby, Sumit, who is our House Mixologist 🙂  He has very graciously agreed to be a ‘Guest Blogger’ at GMK, and share some of his most appreciated cocktail recipes! Over to Sumit…

There is nothing more refreshing than a Jal-Jeera drink on a hot summer day. Jal-jeera is an Indian spiced beverage, which is an extremely popular summer drink in Northern India. In Hindi, Jal means water and Jeera means cumin. You can think of this beverage as a Mojito spiced with cumin and other spices.

Jal-Jeera is a spicy drink with lots of cumin and many other spices in it. Its very similar to the spice-mix used for “Pani Puri”, a popular chaat item, yet different. Jaljira powder generally consists of roasted cumin, ginger, black pepper, mint, black salt, dried mango powder, and cayenne.

I use a Jal Jeera Masala Mix to make this cocktail, but add a few more ingredients to get the taste just right. And as with any drink I make, I cut the calories and the carbs (carbohydrates).

This refreshing drink is also a great party cocktail that you can make ahead by the jar full (one jar is never enough). I mix half the soda with the vodka, jal jeera powder mix, lemon juice, and Tamarind Chutney. I put the pre-mix into the refrigerator and then add the rest of the soda to the jar when it is time to serve. Just add ice into individual glasses and the jal-jeera vodka concoction.

You can substitute white rum or white tequila for vodka. Rum and tequila have a sharper taste than vodka that some might enjoy as a contrast to the Jal Jeera water.

Cheers, Sumit Continue Reading…

Desserts & Drinks

Low Carb, No Guilt Gin Tonic Cocktail

Gin Tonic Cocktail, Party Drinks

Cocktail recipes are brought to you by my hubby, Sumit, who is our House Mixologist 🙂  He has very graciously agreed to be a ‘Guest Blogger’ at GMK, and share some of his most appreciated cocktail recipes! Over to Sumit…

My go-to, no-brainer cocktail is a Gin Tonic.   This classic and easy drink is light, refreshing, and perfect for any occasion. About a year ago, I had to switch to a low carb (carbohydrate) diet and I was bummed that I wouldn’t be able to drink my favorite cocktail. Since carbs suddenly became precious, I didn’t want to exhaust my daily allowance in drinks:-)

Gin Tonic Cocktail, Party DrinksWell, they say that necessity is the mother of all new cocktails (if I may twist the phrase a bit).   I tried several different options, including diet tonic (yuck) and using club soda instead.   Finally I came to this simple hack: start with a good quality Gin and just replace half the tonic with club soda, and you can barely tell the difference.

In fact, with half the tonic, it turns out that a Gin Tonic has lower carbs and lower calories than a glass of red wine!

A regular Gin Tonic, with 3 ounces of tonic, has a little less than 100 calories and 5.6 grams of carbs (as much as half a slice of bread).   The recipe below has 1.5 ounces of tonic (one measure of the Standard Jigger) and 1 ounce of soda, leading to about 88 calories, but only 2.8 grams of carbs.   A glass of red wine has about 125 calories and 3.8 grams of carbs. See, I told ya! Continue Reading…

3 qt Mini Duo/ Beginners / Weeknight/ Breakfast/ Desserts & Drinks/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Vegetarian

Rice Pudding- Kheer

Rice Pudding- Kheer in Instant PotKheer is a popular form of Rice Pudding from the northern Indian cuisine. It is typically made by boiling rice, with milk and sugar, and is enhanced by cardamom or saffron and dried fruits and nuts like cashews, almonds, pistachios and raisins. There are many variations and names of this sweet dish all over India. It can also be made with broken wheat, tapioca or vermicelli. Kheer is typically served as a dessert and is often made as an offering to the Gods during prayer ceremonies or festive occasions.

Rice puddings are found in nearly every area of the world. There are variations in recipes based on cooking methods and list of ingredients, but rice (or a similar starch) and milk seem to be the common ones in most. According to Wikipedia, there are close to 60 different variations of Rice Puddings around the world.

Arroz-Con-Leche-Instant pot, Garam Masala KitchenArroz Con Leche: Another popular rice pudding is the Spanish/Latin American dessert called Arroz Con Leche, which literally translates to ‘rice with milk’. My daughters had to make traditional Latin American cuisine for their Spanish class at school. One of them opted to make Arroz Con Leche. She came home with a recipe, and that’s when I realized, how similar it is to Kheer. My daughter’s rice pudding got rave reviews at school and we added another great recipe to our family favorites! If you want to try it, I’ve added that recipe too!

Coming back to Kheer recipe. I like to flavor mine with freshly ground cardamom. If you don’t like the black specs in it, you can use the store bought version, which is much lighter. Also, you can use raisins, coconut and even saffron to enhance your rice pudding. So, if your version is different than mine, simply use this recipe as a guideline and do your magic.

Rice Pudding- Kheer in Instant PotTill I bought my electric pressure cooker, Instant Pot, I used to make Kheer on the stove-top. It would take me around 30-40 minutes (depending on quantity), but I had to babysit the pot. I had  to adjust temperature, keep stirring, make sure the milk doesn’t boil over. Definitely worth it, but why do that when you can have a hands-free option! Untill now, I believed that dairy has a tendency to curdle under high and fluctuating pressure, which is how many stove-top pressure cookers operate. But the Instant Pot is different. The Porridge mode allows you to cook at a consistent and even temperature- no changes in pressure till the cooking is done. So now, I can fill the pot with the ingredients, give it a stir, and set a timer on Porridge mode and forget about it! And it tastes amazing too- that’s a huge win for me.

My Mom’s Tip : In order to ensure that the milk doesn’t stick/burn at the bottom of the pan, start by adding 1/4 cup water and then add the milk. Don’t ask me how, but this trick works every single time.

My Tip : By turning the Saute mode on initially, the milks gets tempered, which means, it warms a bit before we close the lid for pressure cooking. This prevents the milk from curdling. Also, starting with a super clean pot also ensures that. So, wipe your inner pot clean to make sure nothing from the last meal is still sticking to it.

Stove-Top Recipe: If you were making this on the stove-top, I’d suggest a heavy bottom sauce pot like this one: Non-Stick Sauce Pan.

  1. I start by adding the milk, give it a few minutes to warm up and then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
  2. Turn down the heat on medium and stir till rice get cooked.
  3. Add sugar and stir till sugar dissolves. You can mash the rice a little using a Potato Masher– it gives a good texture to the Kheer.
  4. Turn off the flame till you reach the right texture for how you like your Kheer. I personally, don’t like to thicken it a lot, because it will naturally thicken as it cools down. If it’s too thick, add more milk and adjust the sugar accordingly. Finish by sprinkling in some cardamom powder and enjoy warm or cold!

Rice Pudding- Kheer

Print Recipe
Serves: 4 Cooking Time: 20 minutes on Porridge mode

Ingredients

Instructions

1

Prep: Rinse rice 2-3 times or till water runs clear. Soak in water till you arrange everything together. Chop nuts to your liking. Crush cardamom if using fresh.

2

Turn on Instant pot to Saute Mode. Add 1/4 cup water. Now add the milk. This prevents the milk from scorching the bottom of the pan. Add drained rice, sugar, nuts and give it a light stir. Hit cancel. Set instant pot to Porridge mode for 20 minutes. Valve set to Sealing Mode. Let the pressure release naturally for at least 15 minutes (NPR 15).

3

Open the lid. You can mash the rice a little using a Potato Masher- it gives a good texture to the Kheer. Add ground cardamom and stir. Kheer is ready to eat. You can enjoy this warm or cold!

Notes

If the Kheer is thin for your liking, you can cook of the milk by turning on the SAUTE mode. But remember, that it will thicken quit a bit as it cools. If Kheer is too thick for you, you can add more milk to it and cook it till the milk boils. Remember to add more sugar.

3 qt Mini Duo/ Beginners / Weeknight/ Condiments & Accompaniments/ Desserts & Drinks/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Vegetarian

Cranberry Sauce in Instant Pot

Cranberry Sauce Instant PotCranberry sauce is a jam like relish made by cooking cranberries with sugar. It is probably one of the most popular accompaniment served with Turkey at the Thanksgiving and Christmas dinner.

Cranberries are small round, seedless berries that grow in shrubs.. If you ask me, they are fairly deceiving in their appearance. The first time I tasted raw cranberries, I expected them to taste berry like- sweet, juicy, did I say sweet? But, they ended up being a juicy but tart, seeds-like texture. I don’t think I ever tasted them raw again.

Cranberry Sauce Instant PotMaking cranberry sauce was the obvious next step for me. And boy, did that change my mind about cranberries! I love the hint of tartness in the jam-like cranberry sauce. In my house, I am the only one who likes cranberry sauce with turkey. My husband and kids aren’t fans of sweet with poultry. But, they love to pair it with creamy cheeses like brie or goat cheese, over a cracker or toast. Now I make this year round and it’s a staple on my cheese boards.

Cranberry Sauce Instant PotI have been making cranberry sauce using this recipe for over a decade now. The only change I made to it, was adding ‘Agave syrup’ to it during the cooking process. There is a subtle earthiness that Agave syrup adds to the sauce, which contrasts perfectly with this vibrant berry. That being said, it is optional. You can totally add the traditional orange juice or water and it will still taste yum. You can also add some orange rind, which is another popular combination. Me, I prefer the traditional cranberry flavors.

I pressure cook the cranberries, in my electric pressure cooker, Instant Pot Mini 3 Qt,  with agave syrup for 1 minute, wait for 7 minutes and release the pressure. Open the lid, add sugar and sauté for 2-3 minutes till it reaches a jam-like consistency. At this stage, the cranberries have all broken down, but are not mush, which is what makes the texture so great.

Stove Top Recipe: This cranberry sauce can be on the stove-top too. Simply combine all ingredients in a sauce pan on medium high heat with 1/2 cup water. Cover till everything comes to a boil. Reduce heat and simmer for 10-15 minutes, till the berries are cooked. Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency.

This recipe is so easy and so delicious, I promise you, you won’t buy another can of cranberry sauce again! It stays good in the refrigerator for a few weeks, so definitely a make-ahead recipe for thanksgiving or big parties.

Cranberry Sauce in Instant Pot

Print Recipe
Serves: Makes around 14 oz. Cooking Time: 5 minutes Manual, QR after 7 minutes

Ingredients

  • 12 oz. pack fresh cranberries
  • 1/4 cup agave syrup ( or honey or orange juice)
  • 2 tablespoons water
  • 1 pinch salt
  • Zest of 1 medium orange (optional)
  • 1/2 cup sugar

Instructions

1

Turn On Instant Pot. Pout water followed by agave syrup. Pouring water will prevent the syrup from sticking to the bottom and burning.

2

Add cranberries and salt. Stir and close lid. Press Manual for 1 minute on Sealing mode. Let the pressure release naturally (NPR) for 7 minutes. Turn the value to Venting position and release all pressure. Open lid.

3

Turn on Saute mode. Add sugar and stir. Saute for 2-3 minutes till the cranberry sauce reaches warm jam like consistency. Cool for 10 minutes and pour in jars.

Notes

For making this in a stove-top pressure cooker like Prestige or Hawkins- follow all steps and cook on medium high heat for 2 whistles. Turn off heat and let it cool for 7 minutes, after which, release the pressure by7 carefully lifting the weight. Follow the remaining steps in the instructions.

Desserts & Drinks/ Under 30 minutes/ Vegetarian

Coconut Ladoo in Microwave (Coconut Fudge)

Coconut Ladoos, Garam Masala KitchenCoconut Ladoo or Nariyal Ladoo/Laddu is an Indian sweet that is made with dried coconut flakes, condensed or dried milk and sugar. All the ingredients are mixed over medium heat and whisked till a soft dough is formed. Ghee is added to add flavor and help roll the dough into spherical balls called Ladoo or Laddu. The consistency of the Coconut Ladoo is like fudge- it’s soft, chewy and melts in your mouth.

Growing up we always had an assortment of Indian sweets around festivities, especially Diwali- Mom would make some and we would buy some from a local sweet shop. Out of the sweet shop box, Nariyal Burfi was my favorite, it’s best described as Coconut Fudge Bars. This Coconut Burfi used to be pink in color- not sure if they added any natural ingredient or used food colors, but it looked so tempting and pretty. Fast forward a few years, I was in California celebrating Diwali on campus with my husband. With limited means and access to Indian sweets, I looked through my mother-in-laws old cookbook, which she had lovingly given to her son, and I found this recipe. Apparently, she used to make this dessert when unexpected guests showed for up for dinner:-) This delectable dessert is made with pantry ingredients and can be done in no time. She made this dough on the stove-top by stirring everything together on medium heat for about 10-15 minutes till a soft dough is formed, cooled the mix and rolled the dough into Ladoos.

Coconut Ladoos, Garam Masala KitchenHer recipe required continuous stirring for the 10-15 minutes. I wanted to minimize that, so I made her recipe in the microwave. Burnt the first batch, over-dried the second batch and then realized that the microwave heating dries out the coconut mix too early, so added a little milk to the third batch and that came out perfect 🙂 Rolled the ladoos and coated them with desiccated coconut- it looked like fudge covered in snow flakes and tasted divine!

Coconut Ladoos, Garam Masala KitchenAs a fun activity for kids, you can add a few drops of baking food color and makes these coconut ladoos colorful too. Take a look at the picture. I added 2 drops of Wilton Pink Gel Food color to the dough and look how pretty it turned out. I think I was more excited to do this than my kids:-)

 

 

10-Minute Coconut Ladoo (Coconut Fudge)

Print Recipe
Serves: Makes 15-20 (depending on size) Cooking Time: 10 minutes

Ingredients

Instructions

1

In a microwave safe bowl, take desiccated coconut and heat it for 1 minute, taking it out at 30 seconds and stirring it. This helps the dried coconut become moist and release it's flavor.

2

Add milk, condensed milk and ghee to the coconut and mix well. Pop it back in the microwave for 2-3 minutes, taking it out EVERY 30 seconds and stirring it well. Since microwave temperatures vary, keep an eye on your mix starting at the 2 minute mark. The coconut mix is done when it forms a soft dough. It takes me 3 minutes to accomplish that texture.

3

Add cardamom powder and mix well. Take a small portion of the dough in your hands and roll it in a circular motion between your palms to form a soft ball. See the video for clarity on this step. Coat the ladoos in the remaining desiccated coconut. Your coconut ladoos are ready!

4

Fun Variation Add 2 drops of your choice of gel food color to the dough before forming the ladoos. I added 2 drops of Wilson Pink Gel color to get Pink Coconut ladoos!