Bhog for Ganpatiji is always a confusing thing for me as I dont make Indian sweets much. I keep Ganpati and fot those 5 days I keep thinking what to make. I saw this post by a virtual friend Tanvee Sharda and the Nariyal Chamchams she had made looked absolutely delicious. I made it a point to save the recipe.
Now this is not the first recipe I have saved or attempted but this is the first recipe that was a super hit. And its without condensed milk too. I made it for bhog and they were polished off. So made it again yesterday when I went to a visit a friends Ganpati. I love coconut sweets so u can imagine the amount I must have made, greedy me. I saved up some for the shoot after hiding it from my family. And now it’s in the open, doubt any would be left for tomorrow.
Ingredients :
Whole Milk – 4 cups
Freshly grated coconut – 2 cups
Granulated Sugar – 1/2 cup
Cardamom – 4
Dessicated coconut- 1/4 cup (for rolling)
1. Boil milk in a heavy bottomed pan.
2. Let it boil and reduce for 5 minutes
3. Powder the sugar and cardamom seeds fine in a mixer and add it to the milk, mix well.
4. Add the grated coconut and mix well
5. Cook the coconut and milk till it thickens and the milk is dried up
6. Cool for 10 minutes
7. Form small balls/ladoos and keep to chill in the fridge for 30 minutes.
8. Remove from fridge and roll in dessicated coconut. Chill again for 30 minutes
9. Ready to serve
Recipe courtesy – www.treatyourpalate.wordpress.com
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