Mango Mawa Ladoo

Mango Mawa Ladoos. We offer ladoos to Lord Ganesha in our family and even though we didn’t have elaborate celebrations like in other parts of india, my grandmother offered homemade prashad, lighted a lamp and chanted twice a day during this time of the year.

I perform a very basic pooja and made his favorite ladoos as an offering šŸ™‚

I am super proud of this recipe. I used inspiration from my mango burfi recipe and everyone at home likes these so much. Made with mango puree, rava(semolina), crumbled mawa, coconut and coconut condensed milk, this recipe is infused with saffron and nutty aroma of ghee. They come together quickly once you gather all the ingredients.

A perfect ladoo is one which holds its round shape (without flattening at the bottom) and is melt in the mouth to bite into. Since you want the color of the mango to shine, be careful while roasting the semolina and coconut so that they don’t change color. The recipe needs way less ghee than usual ladoo recipes coz the fats from mawa and coconut add to it, that said, its not healthy or guiltfree. Its just like mithai should be – rich and satisfying.

Ingredients (Makes 15 ladoos)

  • 3 tbsp ghee
  • 1/2 cup fine rawa (semolina)
  • 3/4 cup dried desiccated coconut
  • 4 tbsp granulated sugar
  • 1/2 cup condensed coconut milk(or regular condensed milk)
  • 1/2 cup mango puree(fresh or canned)
  • 60 grams mawa, grated fine
  • 10-12 strands of saffron (infused in 1 tbsp warm milk)


In a wide non stick pan(I used my 12 inch), add the ghee and let it melt. Add the semolina next and on very low heat, roast it for 8-10 minutes till its starts smelling nice and the color is not changed.

Add the desiccated coconut and continue to roast it with semolina on low heat for about 3-4 minutes until you smell a nice coconut aroma but it does not change color.

Next, add the sugar, coconut condensed milk along with mango puree. Continue to cook on low heat. The mixture will resemble a slurry but don’t worry, the semolina will absorb the moisture and the heat will dry the moisture too. Keep on stirring around, the mixture will become sticky after about 8-10 minutes and start clinging around the spoon that you are using to stir. At this point add the mawa and saffron infused in milk. Cook for another 5-6 minutes until the mixture starts to leave the side of the pan and forms a big mass and you can fold it over itself. Another way to check if mixture is ready is that if you bring it all together in one place, it won’t spread too much.

Switch off the heat and transfer the mixture to a plate to cool. When its okay to touch but still warm, knead it nicely for 3-4 minutes. When you knead, don’t squeeze it, rather fold it over itself on all sides (like you would knead a roti dough). You will be able to feel the ghee/fat from coconut and mawa on your hands.

Pinch equal portions and shape into smooth rounds without any cracks between the palms of your hands. Decorate as you wish. Store in a cool place for upto 3-4 days.


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