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Made with just 3 ingredients Pineapple Ladoo is a mouth-watering, heavenly treat that is guaranteed to captivate your taste buds.

Let us explore the unique fusion of flavors and textures that makes pineapple ladoo a truly irresistible delicacy. These Ladoos are an absolute delight and a heavenly combination of the tropical sweetness of pineapple with the richness of traditional Indian sweets.

Join me on this culinary journey of crafting Pineapple Ladoo, a delectable delight that will leave you craving for more. Get ready to elevate your dessert game with this unique and tantalizing twist on a beloved sweet.

So, without further ado, let's dive into the world of Pineapple Ladoo and discover the perfect blend of mouthwatering flavors! This is one fusion of flavors that I recommend you definitely try.

I made this last year for Diwali along with some other Ladoos like Besan Ladoo, Rava Ladoo, Paan Ladoo, and some other sweets, and they were finished within minutes. Everyone kept asking for more, and I ended up churning up one more batch just to share with friends and families.

What is a Pineapple Ladoo?

Pineapple Ladoo is a delightful fusion of flavors that will transport your taste buds to a tropical paradise. Made with 3 simple ingredients like pineapple, shredded coconut, and condensed milk and very little cooking, they are easy to make and are ready in about 15 minutes.

These delectable sweet treats combine the tangy sweetness of pineapple with the rich creaminess of coconut, resulting in a truly irresistible combination. Each bite is a burst of tropical bliss, with the pineapple lending its vibrant tropical essence while the coconut adds a luscious, creamy texture.

Ingredients for Pineapple Ladoo

Pineapple pulp: cut the pineapple into small pieces and make a smooth puree in the blender. Strain the puree to get a smooth, liquid pulp.

Shredded Coconut: Shredded coconut, also called desiccated coconut or coconut flakes, is what you need for this recipe.

Sweetened Condensed Milk: Since condensed milk acts as a sweetener as well as a binding agent, remember to use a sweetened one for this recipe.

Ghee: Ghee, or clarified butter, is an optional ingredient and can easily be skipped as per preference.

Step-by-step process for Pineapple Ladoo

Take the fresh pineapple chunks and blend them in a blender to make a smooth puree.

Strain this pulp to eliminate any chunks from the puree.

Set a pan on medium heat and add a teaspoon of ghee, followed by the pineapple puree.

Stir continuously, and cook the puree for 10 minutes. This will not just cook the puree but also thicken it and reduce the moisture in it.

Switch off the heat and add the desiccated coconut and sweetened condensed milk to it.

Mix it all together to form a nice, smooth, dough-like texture.

Let the mixture cool down for a little while. This is important, as the hot mixture is soft and might not hold its shape when you roll it into the Ladoo.

Once the mixture has cooled down, using a tablespoon or small cookie scoop, take some mixture onto a palm greased with a little ghee and roll it into nice round ladoos.

Roll these ladoos in a bowl of desiccated coconut so they are evenly coated with dry coconut.

Place the rolled Pineapple Ladoo in an airtight container and refrigerate it, or serve it fresh to your friends and family. Because, believe me, there are going to be no leftovers.

Also, check out these recipes:

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Mathura Peda

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Frequently Asked Questions (FAQs)

Why do we cook the Pineapple puree?

Cooking the pineapple makes multiple changes to the puree.

Firstly, it reduces the moisture in the pulp, which will balance the coconut that goes into the recipe so that the coconut doesn't overpower the Pineapple Ladoo. And you get a perfect balance of flavors.

Secondly, cooking the pineapple brings out the sweet flavors, breaks down fibers, and softens it. It also neutralizes the bromelain enzyme in fruit that causes irritation to your tongue and mouth while eating. Thus making the Pineapple Ladoo more appealing and delicious.

Thirdly, it also enhances the color of the Ladoo and improves its shelf life.

Can I use raw pineapple pulp or puree for this recipe?

Yes, you can always use raw pineapple puree or pulp in this recipe. The uncooked pineapple Ladoo will be slightly more Tandy, less sweet, and might need more shredded coconut to absorb the moisture of the pineapple.

Also, if you use raw puree, remember to refrigerate the pineapple ladoos immediately and consume them as soon as possible. As they will have a low shelf life.

Do we need to roast the desiccated coconut for this recipe?

If you are using an old, opened packet of desiccated coconut, then it is advisable to dry roast it before use, as it takes away the odd stale smell it would have. Otherwise, there is no need to roast the coconut before use.

How do I store the Pineapple Ladoo?

Store the Ladoo in an airtight container. They will stay good at room temperature for a couple of days and for about a week in the refrigerator.

Why do you coat the Ladoo with desiccated coconut?

When the Ladoos are rolled, they are a little sticky. Covering them in dry coconut makes them less sticky and also looks beautiful.

Can I use canned pineapple for the Pineapple Ladoo?

Though you can use canned pineapple for this recipe, the fresh one yields the best results. Also, if you are using canned pineapple, strain and remove all the liquid, and then make a puree.

DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS, PLEASE LEAVE THEM BELOW. I WOULD BE HAPPY TO HELP.

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