Mango Preparation
Begin by selecting ripe, juicy mangoes. To easily extract the pulp, make crisscross cuts into each mango slice. Then, use a spoon to scoop out the vibrant
flesh. Place the collected mango pulp into a mixer grinder and blend until you achieve a smooth paste. It's crucial to avoid adding any water during this process, as it can alter the final taste and texture of your laddus.
Mixing the Base
In a mixing bowl, combine the smooth mango pulp with condensed milk and desiccated coconut. Stir these ingredients together thoroughly until they form a cohesive paste. Chef Kunal suggests using mangoes with a deeper, richer hue for a more vibrant color in your finished laddus. This blend forms the foundation of your sweet treats, infusing them with the essence of both mango and coconut.
Cooking the Mixture
Transfer the mango, coconut, and condensed milk mixture to a pan. Heat it gently over a low flame for approximately four minutes. The purpose of this cooking step is to reduce the mixture's stickiness and achieve the right consistency for shaping. You’ll know it’s ready when you can press your finger into the mixture and it doesn’t cling to your skin. This indicates the moisture has evaporated sufficiently.
Shaping and Garnishing
Once the mixture has cooled completely, take small portions and roll them between your palms to form perfectly round laddus. After shaping, gently roll each laddu in dry coconut powder to coat its exterior. For an extra touch of elegance and flavor, garnish the finished laddus with finely chopped pistachio pieces. These delightful treats are now ready to be served and enjoyed.
