Instant Coconut Ladoo

Instant Coconut Ladoo
4 from 1 ratings
3 Ingredients within 10 mins sweet for everyday or special occasion. It's the creamy texture and flavor that makes this recipe a favorite among all.
Servings
0
servings
Ingredients
  • 1 cup condense milk
  • 2 cup desiccated coconut (unsweetened)
  • 1 teaspoon cardamom powder
  • 1 pinch of saffron – optional
  • 3 tablespoon warm milk (for mixing saffron) – optional
  • 1 tablespoon for greasing the hands
Directions
  1. In a non-stick pan, toast the desiccated coconut over medium heat for 2-3 mins (Till the coconut become slightly golden in color). Let it cool completely. Now add cardamom powder to the toasted coconut. Empty the content of the condense milk can in a large bowl. Add the cooled coconut and cardamom powder mixture to this bowl and using a spatula, mix the ingredients thoroughly. (Give it a taste, if you feel it’s too sweet, add little more coconut) In a serving dish, Using an ice-cream scoop, measure each ladoo size and keep aside. Now grease both your hands with 2-3 drops of oil and shape the pre-measured ladoo into a round shape. (Do this step till all the ladoo’s are formed). OPTIONAL STEP – If using Saffron/Kesar – Dip your finger in the saffron milk paste and print on each ladoo for a beautiful n festive color. Serve fresh or this can be stored in an air-tight container in fridge for upto 3-4 days.