- 1tsp ghee or coconut oil
- 355g tightly packed grated coconut
- 178ml sweetened condensed milk
- 1/2 tsp cardamom powder
It’s impossible to think of, Diwali, this festival of happiness and harmony without mentioning of some indulgent delicacies that have been a quintessential part of the culinary culture. This recipe for coconut ladoo are easy to make and a traditional sweet treat, enjoyed by many.
- Heat 1 teaspoon ghee in a frying pan or kadai. You can also use coconut oil.
- Add 355g tightly packed grated coconut
- Stir and roast the coconut on a low flame for 3 to 4 minutes. The roasting reduces the moisture. Don’t brown them. If you’re using desiccated coconut, there is no need to roast it in ghee. Just mix the desiccated coconut with condensed milk and heat the mixture. If using frozen coconut, bring it come at room temperature before you begin to roast it
- Now add 178ml sweetened condensed milk.
- Add ½ tsp cardamom powder.
- Stir very well and cook this mixture on a low flame.
- When the mixture has begins to thicken, keep stirring regularly.
- Once the mixture begins to leave the sides of the pan and when you see some coconut fat on the sides, remove from the heat.
- Allow the mixture to cool completely.
- Once cooled, pinch small to medium balls from the mixture and form ladoos.
- Apply some ghee on your palms when shaping the coconut ladoo. Roll the ladoo in desiccated or fresh coconut.