Pineapple Ladoo

Pineapple Ladoo is a quick, easy, delicious Indian dessert made with pineapple, semolina, coconut and sugar. Ideal after-meal dessert.

Recipe Source Link:https://www.mygingergarlickitchen.com/pineapple-ladoo/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Pineapple Ladoo

• 1 can 400 gr crushed pineapple in juice, or use 1 3/4 cups of freshly crushed pineapple chunks
• 2 tablespoons ghee, or coconut oil
• 1/2 cup desiccated coconut + 2 tablespoons for rolling
• 1/2 cup semolina (suji)
• 4-5 tablespoons caster sugar
• 2 tablespoons sliced almonds and cashew nuts
• 1 tablespoon raisins
• 1/2 teaspoon cardamom powder
• 2 tablespoon ground almonds
• A few drops of yellow/orange color, optional

RECIPE INSTRUCTIONS

» How to make Pineapple Ladoo Recipe

1. Heat ghee in a non-stick pan on low heat. Once hot, add sliced nuts and roast them for 1 minute or until they turn golden and aromatic. Transfer them to a bowl and set them aside to cool down.
2. To the same pan, add raisins and roast them until they swell up. Once they swell up, remove them from the pan and transfer them to a separate bowl. Keep them aside.
3. Add semolina and roast on a medium-low heat for 4-5 minutes, or until the raw smell from semolina is gone. To the same pan add desiccated coconut and roast for 2-3 minutes. Once done, transfer the semolina and coconut mixture to a plate and set it aside to cool.
4. Clean the pan, add 1 can of crushed pineapple with juice. Mix well and cook for 2 minutes. Keep mashing the big chunks with a spatula. Once it starts to boil, add sugar and mix well. Boil the mixture until the juice reduces to half.
5. Add the semolina and coconut mixture and mix everything well. Add a few drops of yellow/orange color. Keep mixing and cooking further for 3-4 minutes on low heat or until the mixture absorbs the liquid, and leaves the sides. Add fried almonds and cashew nuts, raisins, and cardamom powder. Mix everything well until well combined. At this point, it would come together like a dough.
6. To check the doneness, take a tiny portion of the mixture and roll it between palms. If it forms a smooth non-sticky ball, your mixture is well cooked. Transfer the mixture onto a plate and let it cool down for 7-8 minutes.
7. When the mixture is cooled enough to touch, apply some ghee on your palm. Pinch out a small portion of the ladoo mixture in your palms. Roll and shape it into a smooth golf-sized ball (ladoo). Shape all the ladoos similarly until all the ladoo mixture is used up. You can serve pineapple ladoos as it is, but I like to roll them in desiccated coconut to get a beautiful coco-nutty layer.
8. Arrange them on a serving plate, and serve pineapple ladoo as an after-meal dessert with your festive meal.

RECIPE NOTES

1. You can also replace canned crushed pineapple with 1 3/4 cup of freshly crushed pineapple chunks. Use 1/2 cup sugar when using fresh pineapple.
2. Pineapple ladoos stay fresh for up to 5 days when refrigerated in an airtight container.
3. Semolina - If you don't want to use semolina in this recipe, then you can easily exchange it with the same amount of almond flour or desiccated coconut.
4. Ghee - I have added homemade ghee in this recipe, but if you don?t have ghee, then you can also use unsalted butter.