Coconut ladoo is nothing but Indian coconut truffles, flavoured with cardamom. You can easily wow! your guests with this simple and delicious. Next time if you are planning for any special occasion, remember this sweet. I’m sure you won’t get dissapointed by trying this.

Special Instructions: Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 15 to 20 ladoos (depends upon the size)

Instructions:

Take a non stick pan or heavy bottomed pan and dry roast the 2 cups of coconut until it looks just dry and shrinks, do not brown the coconut. Save 1/4 cup of coconut for later use to roll the ladoos.
Now again heat a heavy bottomed pan or non stick pan, add the ghee and coconut, then add the milk. Cook it in medium to low heat until the coconut absorbs all the milk, keep stirring continuously. Add the condensed milk and keep stirring continuously until it looks like a thick mass. Finally add the cardamom powder and stir well. Take it off from heat, let it cool down for a while. Roll them into lemon size balls and then roll it in the coconut. Store it in a air tight box and refrigerate it.

Note:
Non stick pan would be a better idea to make this sweet, otherwise the sweet might get burnt easily. Also refrigerating the final ladoos will give you a firm sweet. Particularly if you live in tropical climate and leave the sweet outside it might be too sticky and it will get ruined. So please refrigerate it as soon as it cools down.

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