- 1.5 cups tightly packed fresh grated coconut
- 1 teaspoon ghee (clarified butter)
- ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
- ¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
- ⅓cup desiccated or fresh coconut for rolling
- chopped dry fruits of your choice (optional)
Sauteing the coconut
- Heat 1 teaspoon ghee in a frying pan or kadai. Keep flame to a low.
- Add 1.5 cups tightly packed coconut.
- Stir and saute the coconut on a low flame for 3 to 4 minutes. The sauteing 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.
Making coconut ladoo
- Now add ¾ cup sweetened condensed milk. Here I used amul mithai mate.
- Add ½ tsp cardamom powder.
- Stir very well and cook this mixture on a low flame.
- When you see that the mixture has begun to thicken, then keep stirring regularly.
- 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.
- Pour the ladoo mixture in another bowl or pan. Allow it to cool.
- When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
- Roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
- You can also make all the ladoo at once and then roll in the desiccated coconut.
- Place them in small muffin liners or just place them in a tray.
- Serve coconut ladoo straight away or refrigerate and serve them later.
- This ladoo stay good for a week in the fridge.