Quick Coconut Ladoo

These delightful Coconut Ladoo are sweet, fragrant, and incredibly easy to make. Made with desiccated coconut and condensed milk, they come together in minutes for a perfect Indian treat.

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.

   Time: 1 min
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.

   Time: 4 min
3. 3.

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

   Time: 2 min
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.

   Time: 7 min
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.

   Time: 5 min
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.

   Time: 5 min
7. 7.

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

   Time: 3 min
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.

   Time: 10 min