COCONUT LADOO RECIPE

Festival celebration

Preparation time: 5 minutes 

Cooking time: 10 minutes 
Makes 12 ladoos

INGREDIENTS:
1 cup of sweetened condensed milk
1 cup of desiccated coconut + more for rolling
12 raw almonds, chopped
1 tsp of butter or ghee + more for greasing

INSTRUCTIONS:

1. Heat the butter/ghee and toast the almonds until golden. Drain and set

aside.
2. To the same pan add the condensed milk and desiccated coconut.
3. Mix well and cook on low flame
until the mixture turns quite thick and starts to roll into a ball. This

took me about 8 mins but will totally depend how much heat you are using,

type of pan, etc. The mixture will stick to your spatula and generally

refuse to get stirred anymore. At that point, give in and turn off the

flame.
4. Add the roasted almonds, mix them in and let the mixture cool enough

for you to handle it.
5. Make ladoos of the desired size and roll them in more desiccated

coconut. You can great your hands with some soft butter or ghee if the

mixture is sticky but if cooked right, it shouldn't be hard to shape them.

If the ladoo mixture is too sticky, return to the pan for a while longer

and cook until ready.
6. Transfer to an airtight container and let them cool completely.

Refrigerate for up to 4 days, just remember to keep them out for some time

before consuming since the ladoos turn a bit hard when refrigerated.
NOTES:
1. The sweetness was perfect since I used equal amounts of coconut and

condensed milk but you can alter this to your taste
2. Use any nut(s) of your choice or leave them out completely
3. You can also use fresh coconut but the shelf life will be lower and you

may need to cook the mixture longer since fresh coconut will be more

moist. Desiccated coconut tasted great actually, not at all dry like I was