- 1 Cup Condense Milk
- 2 Cups Desiccated Coconut (Unsweetened)
- 1 Teaspoon Cardamom Powder
- 1 Pinch of Saffron – OPTIONAL
- 3 Tablespoons Warm Milk (For mixing saffron) – OPTIONAL
- 1 Tablespoon For greasing the hands
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.