Coconut ladoo recipe with condensed milk

Coconut ladoo recipe with condensed milk

 Ingredients

 6 pieces
  • 1.5 cup tightly packed fresh grated coconut 
  • 1 tsp. ghee 
  • 0.5 tsp. cardamom powder  4 to 5 green cardamoms crushed in a mortar-pestle
  • 0.75 cup condensed milk  220 grams sweetened condensed milk
  • 0.75 cup desiccated or fresh coconut for rolling  chopped dry fruits of your choice
 
10 min
 
15 min
 
35 min

 Instructions

  1. Heat 1 tsp ghee in a frying pan or kadai.
  2. Add 1.5 cups tightly packed coconut.
  3. Stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture.
  4. Don't brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture.
  5. Now add 3/4 cup sweetened condensed milk. here i used amul mithai mate.
  6. Add 1/2 tsp cardamom powder.
  7. Stir very well and cook this mixture on a low flame.
  8. When you see that the mixture has begun to thicken, then keep stirring regularly.
  9. When the mixture begins to leave the sides of the pan and when you see some coconut fat from the sides, switch off the flame.
  10. Pour the coconut ladoo mixture in another bowl or pan. allow it to cool.
  11. When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos.
  12. Roll the coconut ladoos in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
  13. You can also make all the ladoos at once and then roll in the desiccated coconut.
  14. Place the coconut ladoos in small muffin liners or just place them in a tray.
  15. Serve coconut ladoos straight away or refrigerate and serve them later.
  16. These coconut ladoo stay good for 4 to 5 days in the fridge.

 Notes

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