Summers and mango are a heavenly combination. The deliciousness of the mangoes just melts in your mouth, leaving behind the sweet goodness of it. And here is the another super delicious recipe of Mango - Mango Raskadam Laddu, which is very nutritious as these are prepared without using any ghee and mawa. Mangoes and coconut both are very healthy as they have health benefits like Mango is low in calories yet high in nutrients and high in Antioxidants — particularly vitamin C, which aids immunity, iron absorption and growth and repair & Coconut is rich in fiber, it may offer a number of benefits, including improved heart health, weight loss, and digestion. Yet, it's high in calories and saturated fat, so you should eat it in moderation.
With this Mango Ladoo Recipe, you can also checkout more Mango Recipes that I have shared earlier like Mango Barfi Recipe, Mango Halwa Recipe, Mango Frappe Recipe, Mango Mastani Recipe, Mango Frooti Recipe, Eggless Mango Sponge Cake Recipe, No-cook & easy Mango Ice-cream Recipe, Mango Salsa Recipe, and Mango duet popsicles Recipe.
For more Laddu Recipes, checkout recipes like Coconut Ladoo Recipe, No-frying Motichoor Laddu Recipe, Boondi ladoo Recipe, Aata Dry fruits Laddu Recipe, Murmura Ladoo Recipe, and savory Ram Laddu Recipe.
Instructions for how to make Mango Raskadam or Mango Coconut 2 in 1 Laddu at home:
- Firstly let's prepare filling dry-fruit coconut Laddu, take 4 tbsp cashew nuts and 1 tbsp almonds in a grinder jar.
- Then add 3/4 cup desiccated coconut, 1/2 tsp cardamom powder and 1.5 tbsp fresh cream/ malai to it.
- Grind them to make a coarsely grounded sticky mixture.
- Transfer it to the bowl. Take 2 tbsp of mixture in your hand and roll it into a small ball.
- Likewise, prepare all the small balls that are used as filling and keep them aside.
- Next for Mango Raskadam, take 1 cup milk and 2 tbsp sugar in a grinder jar.
- Then add 1 heaped full cup of desiccated coconut and grind them to a thick creamy mixture.
- Transfer the creamy mixture in a large pan/kadai and switch-on the flame.
- Cook it until it thickens on low-medium flame while stirring occasionally, make sure that the coconut and milk mixture does not stick on the bottom of the pan.
- Cook it until it leaves the sides of the pan and have texture like khoya/ mawa.
- At this stage, add 1 cup or 250gm mango pulp to it and mix it really well. For pulp, simply peel the mangoes, take out the pulp and churn in the grinder jar.
- Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape.
- Then switch off the flame and stir the mixture for a minute or two in a hot pan. The mixture turns into the dough. Let it cool completely.
- Take a lump of prepared dough, roll it in your hands and flatten it.
- Then place the previously prepared filling laddu in the center and cover it from all the sides.
- Now roll it in your palms and mango coconut 2 in 1 laddu is ready. Likewise, prepare all the ladoos.
- Melt-in mouth Mango Raskadam laddu are ready to serve. Enjoy them immediately or keep them refrigerated for a week and relish eating.
1. Firstly, take 4 tbsp cashew nuts and 1 tbsp almonds in a grinder jar.
2. Then add 3/4 cup desiccated coconut, 1/2 tsp cardamom powder and 1.5 tbsp fresh cream/ malai to it.
3. Grind them to make a coarsely grounded sticky mixture.
4. Transfer it to the bowl. Take 2 tbsp of mixture in your hand and roll it into a small ball.
5. Likewise, prepare all the small balls that are used as filling and keep them aside.
6. Next for Mango Raskadam, take 1 cup milk and 2 tbsp sugar in a grinder jar.
7. Then add 1 heaped full cup of desiccated coconut and grind them to a thick creamy mixture.
8. Transfer the creamy mixture in a large pan/kadai and switch-on the flame.
9. Cook it until it thickens on low-medium flame while stirring occasionally, make sure that the coconut and milk mixture does not stick on the bottom of the pan.
10. Cook it until it leaves the sides of the pan and have texture like khoya/ mawa.
11. At this stage, add 1 cup or 250gm mango pulp to it and mix it really well. For pulp, simply peel the mangoes, take out the pulp and churn in the grinder jar.
12. Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape.
13. Then switch off the flame and stir the mixture for a minute or two in a hot pan. The mixture turns into the dough. Let it cool completely.
14. Take a lump of prepared dough, roll it in your hands and flatten it.
15. Then place the previously prepared filling laddu in the center and cover it from all the sides.
16. Now roll it in your palms and mango coconut 2 in 1 laddu is ready. Likewise, prepare all the ladoos.
17. Mango Raskadam laddu are ready to serve. Enjoy them immediately or keep them refrigerated for a week and relish eating.
Tips:
- The quantity of sugar depends on the sweetness of mango.
- Milk powder can also be added for more rich flavour.
- Cook on medium flame to prevent from burning.
- Fresh grated coconut can also be added in place of desiccated coconut for filling.
- For filling, you can use only cashew nuts and coconut also.
- Mango Raskadam Ladoo tastes great, when served slightly cold.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 4 tbsp cashew nuts and 1 tbsp almonds in a grinder jar.
2. Then add 3/4 cup desiccated coconut, 1/2 tsp cardamom powder and 1.5 tbsp fresh cream/ malai to it.
3. Grind them to make a coarsely grounded sticky mixture.
4. Transfer it to the bowl. Take 2 tbsp of mixture in your hand and roll it into a small ball.
5. Likewise, prepare all the small balls that are used as filling and keep them aside.
6. Next for Mango Raskadam, take 1 cup milk and 2 tbsp sugar in a grinder jar.
7. Then add 1 heaped full cup of desiccated coconut and grind them to a thick creamy mixture.
8. Transfer the creamy mixture in a large pan/kadai and switch-on the flame.
9. Cook it until it thickens on low-medium flame while stirring occasionally, make sure that the coconut and milk mixture does not stick on the bottom of the pan.
10. Cook it until it leaves the sides of the pan and have texture like khoya/ mawa.
11. At this stage, add 1 cup or 250gm mango pulp to it and mix it really well. For pulp, simply peel the mangoes, take out the pulp and churn in the grinder jar.
12. Cook on medium flame stirring continuously. After around 10 minutes, mixture will thicken and start to separate from the pan and also holds the shape.
13. Then switch off the flame and stir the mixture for a minute or two in a hot pan. The mixture turns into the dough. Let it cool completely.
14. Take a lump of prepared dough, roll it in your hands and flatten it.
15. Then place the previously prepared filling laddu in the center and cover it from all the sides.
16. Now roll it in your palms and mango coconut 2 in 1 laddu is ready. Likewise, prepare all the ladoos.
17. Mango Raskadam laddu are ready to serve. Enjoy them immediately or keep them refrigerated for a week and relish eating.
5 Comments
Bridget
Posted on: June 18, 2021Superb post but I was wanting to know if you could write a litte more
on this subject? I’d be very thankful if you could elaborate a little bit further.
Appreciate it!
Freeman
Posted on: June 18, 2021Way cool! Some extremely valid points! I appreciate you penning this post
and also the rest of the website is also really good.
Nidhi kakkar
Posted on: June 18, 2021Thanks a ton for your feedback!
Mugdha
Posted on: June 18, 2021Your recipes are so homely and most of them donot need to rush to grocery stores to gather a lot of ingredients. The best part is they are healthy and at the same time taste amazing to all ages… Keep it up Nidhi..
Nidhi kakkar
Posted on: June 18, 2021Thanks so much for your feedback! Really Appreciate it.