Coconut works beautifully in sweetened condensed milk. You can also make excellent chocolate truffles with it substituting the cream. Even the ones on a diet cannot resist this delicious temptation. Get into your kitchen to make this ridiculously easy to make coconut Ladoos and you won’t regret it. 🙂 1 Heat 1/2 tbsp butter or ghee in a heavy bottomed vessel. Add grated fresh coconut and saute for 4 mts on low flame. 2 Add 1/2 cup dairy whitener and a tin of condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 mts. 3 Add 1/2 tsp cardamom powder and mix. Turn off heat and cool. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut. 4 Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life. At room temperature it stays fresh up to 2-3 days. Preparation: 10 mts Cooking Time: 15 mts Makes approx 16-18 balls Cuisine: Indian . 1/2 cup dairy milk whitener (I used Nestle brand) 1 tin (400 gms) sweetened condensed milk (I used Nestle brand) 1 tbsp ghee or butter, melted 1/2 tsp cardamom pwd few tbsps dessicated coconut or dry coconut powder
:You can add roasted nuts and dry fruits to the coconut ladoo if you want.
