First of all, thanks for making Virgin coconut oil post a massive hit! I have already mentioned that the residue left behind in the making of virgin coconut oil can be used in making healthy laddoos and that is the post for today.
Before we look into the preparation, I wish Happy Children’s day to all kids 🙂 I wanted to post a sweet recipe today to mark the occasion of Pandit Jawaharlal Nehru’s Birthday and here you go with the recipe …
Coconut Residue Laddoo Recipe – Ingredients
Coconut Residue/Thengaai Punnaaku – 1/4 cup
Grated Jaggery/Vellam – 1/4 cup
Cashewnuts – 1/4 cup
Almonds/Badam – 1/4 cup
Fried Chana dal/Pottukadalai – 1/4 cup
Peanuts/Nilakadalai – 1/4 cup
Multigrains Powder/Sathu Maavu – 1/4 cup(Optional)
Ghee – 1 tbsp
Cardamom powder(Aelakkai thool) – 1 pinch
1. Grind Cashews and Almonds in Mixie. 2. Grind fried chana dal to fine powder. Then add peanuts to mixie jar. 3. Grind Peanuts. Then grind coconut residue. This will leave oil .. Yeah ..Its virgin coconut oil ! 4. Dry roast multigrains powder for 2 mins in medium flame. If you don’t have this powder at home, you shall skip this step but add extra 1/8 cup of fried chana dal to compensate. Mix all powders and pastes with a generous pinch of cardamom powder(shown in the centre of the below pic). 5. Grate Jaggery using knife. Add water till immersing level and allow it to boil till nicely bubbles up. Filter for impurities. 6. Add Jaggery syrup and melted ghee to the mixture. Mix well with ladle and shape into laddoos. Healthy Laddoos are ready!
- Multigrains powder can be substituted with any millet powder. If you don’t have any at hand, just increase chana dal to compensate.
- This keeps well for a week. Though it vanishes in just 2 days in my home ! Ya, I have more laddoo lovers here 😉
- If you can’t make this laddoo on the day when you make virgin coconut oil, you shall refrigerate the coconut residue and can make laddoos within 3-4 days.
- If you have not yet introduced peanuts to your babies, skip it.
- Do not use more coconut residue than the measures specified as it has a high flavor and tastes good when used less but alters the taste when used more.
Coconut Residue – Lauric acid, Polyphenols, Anti-oxidants, Vitamin E, vitamin K and minerals such as iron
Cashewnuts – Selenium, Protein, Iron, Calcium, Magnesium, Potassium, Phosphorous, Zinc, Fiber, Monounsaturated(good) fats, Folates, Vitamin K & anti-oxidants
Almonds/Badam – Protein, Iron, Calcium, Magnesium, Potassium, Phosphorous, Zinc, Fiber, Monounsaturated(good) fats, Folic acid, Vitamins B,D&E
Fried Chana dal – Protein , Fibre, Sodium
Peanuts – Selenium, Protein, Iron, Calcium, Magnesium, Potassium, Phosphorous, Zinc, Fiber, Monounsaturated(good) fats, Folates, Vitamins B&E
Jaggery – Iron, Calcium, Magnesium, Potassium, Phosphorus, Folic acid, Vitamin B
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