Ingredients :
- 2 cups + 1/2 cup Grated or dessicated coconut (1/2 cup is for rolling the ladoos)
- 1 cup Milkmaid or sweetened condensed milk
- 1/4 teaspoon Cardamom powder
- Ghee for greasing
Method :
- Heat a non stick pan on a low flame. Add dessicated coconut and condensed milk and combine together. Cook on a low flame for about 4-5 minutes by stirring continuously. Cook the mixture till it gets thickened. Once the mixture gets little thickened, add cardamom powder and mix well.
- When the mixture leaves the sides of the pan and becomes a mass, switch off the flame. Remove the mixture into a bowl.
- Allow it to cool down completely. Apply little ghee on your palm and shape the mixture into small ladoos. In a separate plate, add dried/dessicated coconut. Roll each ladoo into it, till it is well coated with the dry coconut.
- Place the ladoos in small muffin liners or in a serving plate. Garnish with roasted cashewnuts or almonds. Yummy coconut ladoos are ready to be served. It stays good for 4-5 days when stored in the refrigerator.
- - Soak 10-12 saffron strings in 2 teaspoons of milk for 10- 15 minutes. Add it along with cardamom powder to the mixture for an enhanced flavour and taste.
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