Quick Coconut Ladoo

• •2 cup Desiccated coconut (plus extra for rolling)
• •14 oz Sweetened condensed milk (1 can)
• •1 tsp Cardamom powder
• •1 tbsp Ghee or unsalted butter
• •2 tbsp Pistachios (finely chopped, for garnish (optional))

Instructions

1. 1

   Heat ghee or butter in a heavy-bottomed non-stick pan over medium-low heat. Once melted, add 2 cups of desiccated coconut.

2. 2

   Roast the coconut for about 3-4 minutes, stirring continuously, until it becomes fragrant and very lightly toasted. Be careful not to let it brown too much.

3. 3

   Pour in the sweetened condensed milk and add the cardamom powder. Mix everything together thoroughly, ensuring the coconut is fully coated.

4. 4

   Continue to cook on medium-low heat, stirring constantly, for another 5-7 minutes. The mixture will start to thicken and pull away from the sides of the pan. It should be firm enough to form into balls.

5. 5

   Remove the pan from the heat and let the mixture cool for a few minutes until it's comfortable enough to handle. It should still be warm.

6. 6

   Take small portions of the mixture (about 1.5-2 tablespoons each) and gently roll them between your palms to form smooth, round ladoo. If the mixture is too sticky, grease your hands lightly with ghee.

7. 7

   Roll each ladoo in the extra desiccated coconut to coat them evenly. Garnish with chopped pistachios if desired.

8. 8

   Arrange the Coconut Ladoo on a plate and let them cool completely before serving. They can be stored in an airtight container at room temperature for up to a week.

Chef's Tips

• 💡For an extra rich flavor, you can use homemade mawa (khoya) instead of condensed milk, adjusting sweetness as needed.
• 💡If the mixture becomes too dry to form ladoo, add a tablespoon of milk or cream and mix well before rolling.
• 💡Experiment with other flavorings like rose water, saffron strands (soaked in a little warm milk), or a pinch of nutmeg.