This year, September 6th marks the birthday of Lord Ganesh, God of wisdom and auspicious beginnings. For many, Ganesh Chaturthi is the culmination of days of prayers and fasting around the clay murti/idol of the Ganapati prior to its visarjan/immersion in running water. To please the Lord on his special day, modaks and other sweet offerings are lovingly prepared in large amounts by his devotees. I thankfully managed to make my own laddoos today, before the end of the festivities, by sticking to the simple instructions from Blend with SpicesGur or jaggery, the unrefined sugar used in this recipe, adds a subtle earthy flavour and pairs nicely with freshly grated coconut and homemade khoya. Do not forget to offer these yummy laddoos at the feet of Lord Ganesha before you seek his blessings today and you will see that he will help you get rid of every obstacle to achieve success. Jai Ganesh!



1 cup milk powder + 2 cups water

1/2 cup whole milk powder

1 cup freshly grated coconut

1 cup powdered jaggery

4 cardamom pods, crushed

1/4 cup almonds, chopped

1 teaspoon ghee, melted

1/4 cup desiccated coconut


  • Dissolve 1 cup milk powder in water and bring it to a simmer in a heavy based, non-stick saucepan.

  • Allow to cook over low heat until most of the water evaporates to leave behind strings of milk solids.

  • Add the milk powder and continue cooking until a lumpy, sticky mixture forms. Stir it continuously.

  • Cook until most of the moisture is absorbed and the khoya is slightly granular and can be crumbled.

  • Remove from heat, cover and leave it to cool. Combine jaggery and 1/2 cup water in another heavy pan.

  • Heat until jaggery dissolves completely. Add crumbled khoya, fresh coconut, cardamom and almonds.

  • Mix well to avoid lumps and cook mixture on a medium flame until it start leaving the sides of the pan.

  • Add ghee and mix, stirring continuously until you get a thick and lumpy mixture. Remove it from heat.

  • Let it cool completely, then divide the mixture into round shape balls. Roll each in desiccated coconut.

  • Leave to dry on a plate at room temperature before storing in an airtight container. Makes 15 pieces.

{Khoya & Jaggery Laddoos}