These sweet potato and coconut laddus are vegan and gluten free. It’s a very simple dish to make with minimal ingredients. It hardly takes 20 minutes to make these.
I used the asian sweet potatoes where the skin is purple as they are starchy and creamy. My kids are not a big fan of sweet potato but my little one like these laddus. My mom just loved them.
Sending this recipe to our blogging marathon#108, week 2, day 1. The theme I picked for this week is “All that can be in rounds”.
Preparation Time : 5 minutes
Cook time : 10 minutes
Makes : 8
Sweet potatoes : 2 medium
Coconut : 1/2 cup grated
Sugar : 1/3 cup
Desiccated coconut : To roll the laddus.
Wash and pressure cook or boil the sweet potatoes until they are soft. (3 whistles on pressure cooker).
Let the pressure release, peel the skins off the sweet potatoes and mash them until smooth.
Add grated coconut, sugar and mix well. Make a golf ball size laddus.
Let them cool a little and refrigerate until ready to serve. Roll them into desiccated coconut and serve.