Coconut ladoos are a delightful and easy-to-make Indian sweet that is perfect for festive occasions or as a quick treat to satisfy your sweet tooth. The recipe requires minimal ingredients, primarily desiccated coconut and sweetened condensed milk, making it accessible and simple to prepare even for novice cooks. The addition of cardamom powder infuses a warm, aromatic flavour that beautifully complements the sweetness of the condensed milk and the nutty taste of the coconut.
The process of making coconut ladoos is straightforward, involving a few basic steps. Initially, the coconut is lightly roasted in ghee to enhance its flavour and aroma. Then, it is mixed with condensed milk and flavoured with cardamom powder. This mixture is cooked until it thickens and begins to leave the sides of the pan. After a short cooling period, the mixture is shaped into small balls and rolled in additional desiccated coconut, giving them a beautiful finish and a pleasant texture.
These coconut ladoos are delicious and visually appealing, making them a great addition to any dessert table. They are perfect for sharing with family and friends during celebrations or as a homemade gift. The ease of preparation and the delightful taste make them a favourite among both kids and adults. With the provided tips, you can easily perfect the recipe and enjoy these scrumptious coconut ladoos anytime.
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Now, let us see how to prepare this recipe.
- 1 cup Desiccated coconut plus extra for rolling
- 1/2 cup Sweetened Condensed milk
- 1/2 tsp Cardamom powder
- 1 tsp Ghee
- In a heavy-bottomed pan, heat the ghee on medium heat. Add the desiccated coconut and roast it lightly for about 2-3 minutes. Stir continuously to ensure it doesn't burn. The coconut should just start to turn golden and release its aroma.
- Lower the heat and add the sweetened condensed milk to the roasted coconut. Mix well until the coconut and condensed milk are thoroughly combined.
- Add the cardamom powder to the mixture. Continue to cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This should take about 5-7 minutes.
- Remove the mixture from heat and let it cool slightly. It should be warm but cool enough to handle with your hands.
- Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and roll them into smooth, round balls.
- Roll the shaped ladoos in the extra desiccated coconut to coat them evenly.
- Allow the coconut ladoos to cool completely. They will firm up as they cool. Store them in an airtight container. They can be kept at room temperature for a couple of days or refrigerated for longer shelf life.
- Ensure you stir the mixture continuously while cooking to prevent it from sticking to the pan and burning.
- If the mixture feels too dry, add a little more condensed milk. If it’s too sticky, incorporate some extra desiccated coconut.
- Grease your hands with ghee while shaping the ladoos to make the process smoother and prevent sticking.
- Let the mixture cool enough to handle but not completely, as it might harden and become difficult to shape.
- For a longer shelf life, store the ladoos in the refrigerator, especially in warm climates.
Delicious Coconut ladoo using Condensed Milk is ready to serve.
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