Coconut Ladoo
Traditional Indian coconut ladoos made with fresh desiccated coconut and condensed milk. A quick, no-bake dessert perfect for festivals and celebrations.
Ingredients
0/6- 2 cups Desiccated Coconut
- 200 ml Condensed Milk
- 1/2 tsp Cardamom Powder
- 1 tbsp Ghee
- 2 tbsp Chopped Pistachios
- 2 tbsp Sugar (optional)
Step-by-Step Instructions
Heat ghee in a pan on medium flame. Add desiccated coconut and roast for 2-3 minutes until lightly golden.
Add condensed milk and cardamom powder. Stir continuously on low heat for 8-10 minutes until the mixture thickens and leaves the sides of the pan.
Remove from heat and let the mixture cool until it is warm enough to handle but not hot.
Grease your palms with a little ghee. Take small portions of the mixture and roll into smooth, round balls.
Garnish each ladoo with chopped pistachios. Let them set for 30 minutes before serving.
Chef's Notes
Pro tip: Toast the desiccated coconut on low heat to bring out a nuttier flavor. You can also add a pinch of saffron strands to the condensed milk for a luxurious touch. These ladoos stay fresh for up to a week when stored in an airtight container.
