Bird's Nest Dessert Cups with Diabetic friendly Coconut Ladoos | Gayathiri's Cookbook

These dessert cups are very easy to prepare. Nest cups can be made ahead allowing you to fill up the nests with your creative filling. They can be made with vermicelli or with chow mien noodles.

You can just make the toppings with the ingredients you have in the pantry. Fill up the nest with colorful oval shaped candies or fill it up with rasgullas and cherries. Let your creativity take over!!!

Ingredients:

For Bird’s Nest:

Butter- 1 tablespoon
Vermicelli(Semia) or Chow Mein noodles - 1 cup
Condensed milk- 1/2 cup

For Coconut Ladoos(Diabetic friendly dessert):

Butter- 1 tablespoon
Shredded coconut- 1 cup
Regular milk or Coconut milk- 1/4 cup
Stevia(Organic Sweetener)- 1/4 cup
Desiccated Coconut- As needed

Additions to the Nest:

Apricots- As needed
Gojji berries- As needed
Honey roasted sunflower seeds- As needed
Mint leaves- For presentation


Directions:

For Bird’s Nest:
1. Saute 1 cup vermicelli in 1 tablespoon butter until golden brown.
2. Add condensed milk and sauté until the mixture becomes thick. Switch off the heat.
3. Shape into Birds nest using a bowl. Refrigerate for 15 minutes.

For Coconut ladoos(Diabetic friendly dessert):

1. Heat 1 tablespoon butter.
2. Add shredded coconut and milk. Sauté until the milk has been absorbed by the coconut.
3. Add stevia and sauté until everything mixes together over medium flame.
4. When the mixture can be rolled into a shape, switch off the heat.
5. Make ladoos out of the mixture when it is warm.
6. Roll the mixture on desiccated coconut.

Coconut ladoos are ready!!

Serving:

Place birds nest on the serving plate.
Fill the nest with coconut ladoos, Apricots, Gojji berries and honey roasted sunflower seeds.