Coconut Ke Laddu

Ingredients

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

Steps

1. 1

   Place a non-stick pan over low heat and add 1.5 cups of the desiccated coconut. Dry roast for 2-3 minutes until fragrant, being careful not to let it brown.

2. 2

   Pour in the condensed milk and mix continuously until the mixture thickens and starts to come together as a dough.

3. 3

   Add the cardamom powder if using, mix well, and remove the pan from the heat.

4. 4

   Allow the mixture to cool slightly until it is cool enough to handle with your hands.

5. 5

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

6. 6

   Roll each laddu in the remaining 0.5 cup of desiccated coconut to coat the outside evenly.

Notes

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

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• Indian sweets
• no-bake
• quick
• festive