Some of you have asked me about rose petals jam for these coconut ladoo, I know getting your hands on rose petals jam is difficult. I always wanted to try to make these with a fruit flavor since making them with rose petals jam. Using a homemade pineapple preserve is a great alternative. I am not calling these ladoo because it does not taste like a classic Indian dessert but more like a tropical treat!
This is a classic flavor combination, one bite and I am reminiscing tropical vacation. Winters are still hanging here in Michigan and with Easter this weekend these are perfect for quick bite or a small dessert. You can skip the filling and make these with just two ingredients. I am using desiccated coconut also called finely shredded coconut. Please refrain from using sweeten variety. You can substitute with store bought preserve too. I am making a little extra preserve here as who does not like to have some in the refrigerator for morning toast! Preserve can be stored for a month in refrigerator. For convenience warm your preserve slightly and put in a ziploc bag to pipe over those disk. If you are having difficulty rolling these apply a little oil in your hands.
- 175 grams/ 3/4 cup grated with juice pineapple
- 1/2 cup water
- 100 grams/ 1/2 cup sugar
- 2 tablespoons lime juice
- 200 grams/ 2 1/2 cups desiccated coconut
- 396 grams/ 1 tin condensed milk
- 1/16 teaspoon salt
- In a sauce pan on medium heat add pineapple and water, cook for 30 minutes.
- Add sugar and lime, increase the heat to medium high, stir occasionally and cook for 35 to 45 minutes till the candy thermometer registers 220 degree F. Let it cool completely. You will need only 5 to 6 tablespoon for this recipe. Leftovers can be stored in refrigerator for 15 days and used as jam.
- Heat a thick bottom pan on medium heat. Add coconut and roast for 5 mins or until heated properly and making sure it stays white. Reserve ⅓ cup aside for rolling.
- Add condensed milk and salt to the pan. Stir coconut and condensed milk continuously till the whole mixture form a big lump and leaves the side of the pan, 5 – 10 minutes. Put the mixture into another bowl and let it cool for about 10 minutes.
- Divide the mixture for one inch balls from the mixture, flatten it to a small disk. Put 1/2 teaspoon of the pineapple preserve and roll it so that the it is completely enclosed, roll them in reserved coconut. If you are not using the preserve just form balls and roll them in reserved coconut.
Storage/Serving: Up to five days in refrigerator and get to room temperature before serving.