Coconut Ladoo
Bite-sized Indian sweets made from desiccated coconut cooked with sweetened condensed milk and cardamom, then rolled into round balls. They set at room temperature in minutes and keep well for several days.
Ingredients
- 2 cups desiccated (finely shredded) unsweetened coconut
- 1 cup sweetened condensed milk
- 2 tsp ghee (or unsalted butter)
- 1/2 tsp ground cardamom
- 1/4 cup desiccated coconut (for rolling)
- 2 tbsp pistachios, finely chopped
Instructions
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1
Spread the 1/4 cup desiccated coconut (for rolling) for rolling onto a small plate and set aside.
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2
Melt 2 tsp ghee (or unsalted butter) in a non-stick skillet over medium-low heat. Add 2 cups desiccated (finely shredded) unsweetened coconut and toast, stirring constantly, for 3 minutes until fragrant and very lightly golden.
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3
Pour in 1 cup sweetened condensed milk and add 1/2 tsp ground cardamom. Stir continuously over medium-low heat for 8-10 minutes until the mixture thickens, pulls away from the sides of the pan, and forms a cohesive dough.
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4
Remove from heat and let the mixture cool for 5-10 minutes until it is comfortable to handle but still pliable.
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5
Lightly grease your palms with a little ghee (or unsalted butter). Scoop roughly 1 tablespoon of dough and roll between your palms into a smooth ball. Roll each ball in the desiccated coconut (for rolling) to coat and press a few 2 tbsp finely chopped pistachios on top.
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6
Arrange on a plate and let set at room temperature for 30 minutes before serving. Store in an airtight container for up to 5 days.