Coconut laddu in a different way (without artificial food colour. Store the coconut laddu in a air tight My aim is to help you cook great Indian food with my time-tested recipes. Combining both is a super food. Take the flour and salt in a bowl and sprinkle water little by little whilst mixing.

Pottukadalai Urundai is prepared on festive occasions for celebrations and also casually. Food manufacturers often prefer artificial food dyes over natural food colorings, such as beta carotene and beet extract, because they produce a more vibrant color. However, there is quite a bit of controversy regarding the safety of artificial food dyes. You can cook Coconut laddu in a different way (without artificial food colour using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut laddu in a different way (without artificial food colour

You need 2 cups of desiccated coconut.
Prepare 1 cup of fresh milk.
Prepare 3/4 cup of sugar.
You need 2 tsp of Chopped Cashews.
You need 1/2 of beetroot (juice).
It's 1-2 tsp of dessicated coconut for dressing.
You need of Few drops Rose or vanilla essence.
It's 1 tsp of Ghee.

Laddu (or laddoo) is an Indian sweet that is often prepared to celebrate festivals or household events such as weddings. The popularity of laddu is due to its ease of preparation. Trix cereal will have two fewer colors. Food makers are purging their products of artificial dyes as people increasingly eschew anything in their food they don't feel is natural.

Coconut laddu in a different way (without artificial food colour step by step

Take a pan. Do not switch on the gas now. Add desiccated coconut and milk and mix well. Now switch on the flame and keep on low to medium. Continuously stir until the mixture is dried up. Now add sugar and continuously stir until dried. This is should be done on low to medium flame to ensure it's not burnt. Once the mixture is dried up to hold a shape, take out 1/4 th portion to a plate and keep aside for completely cooled down. Now add beet juice, essence and mix well..
Continuously stir till the mixture is tight. Now switch off the flame and keep for cooling..
Now for the filling or stuffing, take the white coconut mixture (kept aside earlier) and add 1 tsp chopped cashew and mix well. Now take some ghee on the palm and take a small amount of the mixture and make a marble-sized ball. Prepare white marble-sized balls from the remaining mixture (10-12 balls) and keep aside..
Now for the outer layer: take the pink coloured coconut mixture and divide into 10-12 portions. Take one portion on palm, using fingers make hole, fill one small white coconut ball in it and close the hole, using palm prepare big pink ball (laddu shape). Prepare laddus with the remaining mixtures following the same method..
Garnish with desiccated coconut and chopped cashews..

Coconut is a tropical fruit that is rich in protein. The meat of the coconut is very good in destroying intestinal parasites that we get from eating infected food. Coconut ladoo made either way with any of these two recipes taste too good. Place the coconut laddu in small muffin liners or just place them in a tray. Get My Secrets to Great Indian Food.