Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Silicon Spatula
Ingredients
- 2 cups Desiccated Coconut
- ¾ cup Condensed Milk
- ½ tsp Cardamom Powder
- 2 tbsp Milk
Video
Instructions
- Heat a heavy-bottomed pan or kadhai, preferably non-stick. Add condensed milk, desiccated coconut and milk. Mix it well
- Cook the coconut and condensed milk on low-medium flame for 5-10 minutes until the mixture starts coming together and forms a lump. It will start leaving the sides of the pan once cooked. Do not overcook the ladoo mixture, or else it will turn hard.
- Transfer the mixture to a plate and add cardamom powder. Mix it well with the ladoo mixture with the help of a spatula or spoon. Let it cool down.
- Grease your palms with ghee and take some ladoo mixture (about 1 tablespoon, heaped).
- Roll and shape it into a round shape ladoo. Roll the prepared ladoo into desiccated coconut and coat it nicely with desiccated coconut.
- Instant coconut ladoos are ready to serve. Arrange them into a serving plate and Serve them immediately. You can garnish it with rose petals or pistachios.
Nutrition
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