Coconut Ladoo

Ingredients

• 2 cup desiccated coconut (plus extra for rolling)
• 0.5 cup sweetened condensed milk
• 0.25 tsp cardamom powder (optional)

Steps

1. 1

   Place a non-stick pan over low heat and add 2 cups of desiccated coconut. Toast lightly for 2-3 minutes until fragrant, being careful not to brown it.

2. 2

   Pour in the sweetened condensed milk and add the cardamom powder if using. Stir continuously on low heat.

3. 3

   Continue cooking and stirring until the mixture thickens and starts to come together as a cohesive mass that pulls away from the sides of the pan.

4. 4

   Remove the pan from the heat and allow the mixture to cool slightly until it is safe to handle with your hands.

5. 5

   Grease your palms with a little ghee or oil, then take small portions of the mixture and roll them into smooth, round balls.

6. 6

   Roll each finished ladoo in a small bowl of extra desiccated coconut to coat the outside.

Notes

Store in an airtight container in the refrigerator for up to a week. You can add chopped nuts like pistachios or almonds to the mixture for added texture.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• Indian
• sweet
• quick
• festive