During the summer season, mango is not just a fruit in India; it becomes the heart of many traditional recipes. One such special sweet is mango ladoo. This simple yet rich dessert combines the natural sweetness of ripe mangoes with khoya and aromatic cardamom, resulting in a flavorful and fragrant traditional sweet.
Ingredients
- Ripe sweet mango pulp – 2 cups
- Khoya (mawa) – 1 cup
- Sugar – 2 to 3 tablespoons (as per taste)
- Cardamom powder – ½ teaspoon
- Desiccated coconut – ½ cup (for coating)
- Ghee – 1 teaspoon (optional)
Method of Preparation
Preparing the Mango Pulp
First, peel ripe mangoes and extract the pulp. Mash it well into a smooth consistency so that the texture of the ladoos remains uniform.
Cooking the Mango Mixture
In a heavy-bottomed pan, add a small amount of ghee and cook the mango pulp on low heat. Stir continuously until the excess moisture reduces and the mixture becomes slightly thick.
Adding Khoya and Sugar
Now add khoya to the mixture and cook while stirring continuously. Add sugar and keep stirring until the mixture starts leaving the sides of the pan and forms a dough-like consistency.
Enhancing Flavor
Add cardamom powder and mix well. This gives the ladoos a traditional aroma and rich flavor.
Shaping the Ladoos
Allow the mixture to cool slightly. Grease your palms lightly with ghee and shape the mixture into small round ladoos.
Final Coating
You may roll the ladoos in desiccated coconut for added texture and enhanced taste.
Serving Suggestion
Mango ladoos can be served during festivals, special occasions, or simply as a homemade dessert. They are loved by both children and adults alike.
Special Feature
This sweet relies on the natural sweetness of mangoes, reducing the need for artificial flavoring. Being homemade, it is fresh, pure, and comparatively healthier than many store-bought sweets.