Pineapple laddo (Makes 15)

We are extremely proud and  happy to present our 50th recipe entry today. The journey so far has been tremendously rewarding  and we have really enjoyed every bit of blogging right from the stove top to the camera lenses. The idea of PPP came up spontaneously during a conversation between Achu, Ammu and me (Suji) and was formed after adding three more of our friends.   At present, due to personal and professional reasons, only the  initial three of us are actively participating in the blogging with a lot of technical and creative help and support from our spouses. We whole heartedly thank all our wonderful readers who have spent time on our tiny little venture and have always given us creative suggestions and pearls of encouragement.

It has always been customary to mark any special occasion by distribution of sweets and hence we are celebrating our 50th blog entry  by adding the recipe of pineapple laddo. This is an easy to make, healthy recipe which tingles your palate with the taste of a rich dessert, but with much less calories.

Crushed pineapple one 20 oz can
Sweetened coconut flakes ¾ cup
Sugar ¼ cup, depends on how sour is the pineapple
Roasted rava ½ cup

Preparation

Using a blender, pulse together the sweetened coconut flakes for 3-5 times to make it a little more fine, DON’T GRIND. Set aside.

Place a heavy bottomed pan at med-high heat. Add the entire can of crushed pineapple along with the syrup and sugar. Cook this until 90% of the juice is evaporated by stirring occasionally. Once the pineapple mixture gets almost dry, add the coconut and mix well. Cook this for another 10-15 minutes maintaining the same heat or until the whole mixture is completely dry. Allow this to cool for a little while.

Take a spoonful of the pineapple coconut mixture, shape into medium size balls and roll in roasted rava. Set aside to cool and when completely cooled, store them in refrigerator.

You can decorate the laddos with raisins or cashew nuts or almonds as per your choice.