Coconut ladoo with condensed milk
Coconut ladoo with condensed milk, an easiest Diwali sweet recipe of all, prepared under 15 minutes.
Servings: 15
Ingredients
- ½ tin Milkmaid/ condensed milk 145 ml approx
- 2 & ½ cups Desiccated coconut ½ cup for rolling
- Ghee - For greasing
- 2 tablespoon Milk powder optional
Instructions
- In a non stick pan, add condensed milk, 2 cups grated coconut, milk powder if using.
- Heat over medium flame and stir for 4 - 5 minutes or until the mixture turns non sticky and becomes a mass.
- Switch off the flame and let it become warm. In a plate place the remaining grated coconut.
- Make equal sized balls out of the mixture and roll these ladoos over the grated coconut. Grease your hands with ghee each time while rolling.
Notes
- I used desiccated coconut. If using fresh coconut, take care not to choose too young, tender coconut.
- Avoid scraping the coconut too much with the brown part, as it will spoil the color of the ladoos.
- If your coconut is too moist, dry roast without changing its colour.
- Make sure your keep the flame always in medium flame.
- You can refrigerate the ladoos, but since coconut, consume within couple of days.