Coconut ladoo

Ingredients

Grated coconut                   - 2 cup

Coconut ladoo
(Photo courtesy: Manish Ricku / Wikimedia commons)

Ghee                                   - 1 tsp

Cardamom powder             - 1/4 tsp

Condensed milk                  - 3/4 cup

Fresh coconut (desiccated) - 1/4 cup

Cashew nuts (chopped)      - 1 tbsp

Preparation

• Heat 1 tsp ghee in a pan. Roast the cashew nuts and keep them aside. 
• To the same pan, add 2 cups grated coconut to it. 
• Stir and saute the coconut on a medium flame for 3 to 4 minutes. 
• Add condensed milk, cardamom powder and roasted cashew nuts to it and stir well. 
• Cook this mixture on a medium flame until the mixture begins to thicken and leave the sides of the pan. Switch off the flame and allow it to cool. 
• Then roll the coconut ladoos in desiccated coconut. Store coconut ladoo in an airtight jar and refrigerate.

Useful tips:

• You can use sugar and milk instead of condensed milk. For this recipe, you require a 3/4 cup of sugar and milk.
• Chopped dry fruits can be used of your choice (optional)
• Use ladoo within 4-7 days.