Coconut ladoos with milkmaid is one such poise sweet which is made during many festivals. It is so easy and hardly it takes any time to make.
Diwali is the festival of lights and colors. It is the biggest Hindu festival. Well, it is my favorite festival and I love to celebrate it with full zest and fervor. Prior to these auspicious days, I prepare some homemade delicacies sweet and savory.
Recipe of Coconut ladoo
Ingredients:
1.5 cups desiccated/dry coconut
1 tsp ghee
½ tsp cardamom powder
¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
⅓ cup desiccated coconut for rolling
chopped roasted almonds
Method:
1. Heat 1 tsp ghee in a Kadai.
2. Add 1.5 cups desiccated coconut.
3. Saute the coconut on a low flame for just 30 seconds and mix it with condensed milk and heat the mixture.
4. Now add ¾ cup sweetened condensed milk.
5. Add ½ tsp cardamom powder.
6. Stir very well and cook this mixture on a low flame.
7. If you see that the mixture has begun to thicken, then keep stirring regularly.
8. Switch off the flame once the mixture begins to leave the sides of the pan.
9. Pour the ladoo mixture in another bowl or pan and allow it to cool.
10. After the mixture has cooled completely, make balls from the mixture and roll it in desiccated coconut and garnish with chopped roasted almonds.
11. Place them in small muffin liners and serve it fresh.
12. You can refrigerate it for 2-3 days.
Recipe of Coconut ladoo
Ingredients
- 1.5 cups desiccated/dry coconut
- 1 tsp ghee
- ½ tsp cardamom powder
- ¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
- ⅓ cup desiccated coconut for rolling
- chopped roasted almonds
Instructions
- Heat 1 tsp ghee in a Kadai.
- Add 1.5 cups desiccated coconut.
- Saute the coconut on a low flame for just 30 seconds and mix it with condensed milk and heat the mixture.
- Now add ¾ cup sweetened condensed milk.
- Add ½ tsp cardamom powder.
- Stir very well and cook this mixture on a low flame.
- If you see that the mixture has begun to thicken, then keep stirring regularly.
- Switch off the flame once the mixture begins to leave the sides of the pan.
- Pour the ladoo mixture in another bowl or pan and allow it to cool.
- After the mixture has cooled completely, make balls from the mixture and roll it in desiccated coconut and garnish with chopped roasted almonds.
- Place them in small muffin liners and serve it fresh.
- You can refrigerate it for 2-3 days.
