(measuring cup used, 1 cup = 250 ml)
- 1.5 cups tightly packed fresh grated coconut
- 1 tsp ghee
- ½ tsp cardamom powder or 4 to 5 cardamoms crushed in a mortar-pestle
- ¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
- ⅓ cup desiccated or fresh coconut for rolling
- chopped dry fruits of your choice (optional)
PROCEDURE :-
Step 1. saute fresh coconut in ghee for 3 to 4 minutes.
Step 2. heat 1 tsp ghee in a frying pan or kadai.
Step 3. add 1.5 cups tightly packed coconut.
Step 4. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauting is to just get rid of some moisture. 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.
Step 5. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.
Step 6. add ½ tsp cardamom powder.
Step 7. stir very well and cook this mixture on a low flame.
Step 8. when you see that the mixture has begun to thicken, then keep stirring regularly.
Step 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.
Step 10. pour the ladoo mixture in another bowl or pan. allow it to cool.
Step 11. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos.
Step 12. roll the ladoos is desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
Step 13. you can also make all the ladoos at once and then roll in the desiccated coconut.
Step 14. place them in small muffin liners or just place them in a tray.
serve coconut ladoos straight away or refrigerate and serve them later. stays good for 4 to 5 days in the fridge.
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