Ingredients

The following ingredients have 4 Servings
  • 1.5 cups desiccated/dry coconut
  • 1 tsp ghee
  • ½ tsp cardamom powder
  • ¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
  • ⅓ cup desiccated coconut for rolling
  • chopped roasted almonds

Instruction

  • Heat 1 tsp ghee in a Kadai.
  • Add 1.5 cups desiccated coconut.
  • Saute the coconut on a low flame for just 30 seconds and mix it with condensed milk and heat the mixture.
  • Now add ¾ cup sweetened condensed milk.
  • Add ½ tsp cardamom powder.
  • Stir very well and cook this mixture on a low flame.
  • If you see that the mixture has begun to thicken, then keep stirring regularly.
  • Switch off the flame once the mixture begins to leave the sides of the pan.
  • Pour the ladoo mixture in another bowl or pan and allow it to cool.
  • After the mixture has cooled completely, make balls from the mixture and roll it in desiccated coconut and garnish with chopped roasted almonds.
  • Place them in small muffin liners and serve it fresh.
  • You can refrigerate it for 2-3 days.