Bengali Sweets - "Coconut laddu"

in GEMS10 days ago


Hello friends,

      As you know I belong from Kolkata(India). This is the festival month in India. On 21st October it was a Lakshmi puja. Before sharing the recipe would like to share with you few information about goddess Lakshmi.  Lakshmi is the Hindu goddess of wealth, good fortune,youth and beauty. She is the wife of the great God Vishnu and the pair is often worshipped in barouche as Lakshmi-Narayan. Just as her husband has many avatars when he descends to earth so too lakshmi takes different forms:- Like-Sita:- wife of Lord Rama,Dharani:- wife of parashuram,Queen Rukmini wife of Krishna and Padma:- wife of Hari.

    In the Mahabharata, Lakshmi was born from the Stirring of the ancient milky ocean by the Gods and demons. Following the intervention of Brahma and Vishnu, Lakshmi miraculously appeared from this sea of clarified butter clothed all in white and radiating youth and beauty. For this reason the goddess is sometimes called "Ksirabdhitanaya", 'daughter of the sea of milk'. 

     According to the 'Harivamsa' lakshmi Lakshmi is the mother of "Kama". The God of love and so provides an interesting parallel to the Greek Goddess "Aphrodite" and her son "Eros", the former also born from a foaming sea. In India all Hindu married women worshipped goddess Laxmi on every Thrusday. Hope you like the story about goddess Lakshmi. Today I will share with you a dessert recipe which all hindus devoted maa Lakshmi as Prasada.


1. Coconut:- 3 (grated).

2. Sugar:- 700g.

3. Cardamom powder- 1/2 tsp.

4. Camphor- a pinch.

Preparation Method:-

Step 1-  Take a wok or deep pan (kadai). Place the wok on medium flame.

Step 2- Add sugar and 250 ml of water. Mix well until sugar dissolves completely.

Step 3- Now add grated coconut into the wok.combine well .

Step 4- Stir occasionally, until moister evaporates completely. 

Step 5- sprinkle Cardamom powder, and camphor. Again combine well.

Step 6-  Once all moisture evaporates completely. Take out a small portion of the mixture and check if it holding the shape of laddu then turn off the flame.

Step 7- Now transfer the mixture into a large plate. And give the shape of laddu with your clean hand. Make sure you will have to finished it quickly. Once this mixture will cool down they will not hold properly.

Step 8- Now it's ready to eat. You can also store this laddu in glass made air tight container for long periods. No need to refrigerate.

## Thank you friends for showing your love for my recipe😊❤️🙏

N.B. This article was also published on my personal blog :

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Please, post a recipe of "Mulo Palongshaker Ghonto" (Spinach with Radish)

Okay I will first will share a spinach recipe with mixed vegetables and lentil dumplings. Thank you for your comment.😊

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Curated for #naturalmedicine by @justinparke.

I love ladoos of all kinds, but this recipe looks very delicious and simple to prepare. If you use the #naturalmedicine tags on your vegan recipes, you can earn the LOTUS token, our community's own crypto. Also, using the #plantbased or #vegan tags will help me to easily find your future recipes.

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