Ladoo de coco con leche condensada

Ingredientes

• 2 cups Desiccated Coconut (+ extra for rolling the ladoos)
• 1/2 cup Condensed Milk
• 1/4 cup Milk
• 1/4 tsp Cardamom Powder

Preparación

1. 1

   In a nonstick pan dry roast 2 cups of desiccated coconut on low flame for 3-4 minutes. Do not let the coconut change color and continuously stir the mixture for even roasting.

2. 2

   Add 1/2 cup condensed milk to the roasted coconut. You can add 1-2 tbsp extra if you prefer a sweeter ladoo.

3. 3

   Quickly stir the mixture and continue cooking on low flame. If you have used extra condensed milk, the mixture could look gooey and requires a few additional moments of cooking.

4. 4

   When the mixture begins to look crumbly, add 1/4 cup of milk and 1/2 tsp of cardamom powder.

5. 5

   Mix well and cook it for about 3-4 minutes until the mixture comes together and is not sticking to the pan anymore.

6. 6

   Remove from pan onto a plate to cool down until it is hot enough to handle.

7. 7

   When the mixture has cooled down a bit, roll it into ladoos of desired size using your fingers and palm.

8. 8

   Roll the prepared ladoo in desiccated coconut and set it aside.

9. 9

   Prepare all the ladoos similarly and let them come to room temperature before storing them away.

10. 10

    Store in an airtight container in fridge for upto a week or ten days. Serve cold or at room temperature as desired.