COCONUT LADOO

Ingredients

Coconut Ladoo with milkmaid

• 2 cups Coconut
• 1 cup Milkmaid | Sweetened condensed milk
• ¼ cup Almonds powdered
• 1 tbsp Ghee for greasing hands
• ¼ cup Desiccated Coconut for rolling

Coconut Ladoo with Khoya & Desiccated Coconut

• 1 cup Unsweetened Khoya / Mawa
• ½ cup Sugar
• 2 cups Desiccated Coconut
• ¼ tsp Saffron or Yellow food colour

Instructions

Coconut Ladoo with milkmaid

1. Take fresh coconut in a dry kadai and toast them for 3 mins. If using dry toast them for a min. Now add in condensed milk and mix well. Add in almond powder, ghee and mix well. Keep cooking for 5 to 10 mins till it leaves the sides.
2. Once it started leaving, remove it to a bowl. Allow to cool down.
3. Now grease your hands with some ghee. Shape this into small ladoos. Now take desiccated coconut in a plate. Roll the laddu in the coconut till it is coated.
4. Place it in an air tight container and Store in fridge for a good 2 hours. Remove it before 30 mins from the fridge before serving.

Coconut Ladoo with Khoya & Desiccated Coconut

1. In a nonstick pan, take crumbled khoya, sugar and heat till it gets little liquidy. Now add in food colour or saffron and mix well.
2. Add in coconut and mix well. Cook this till it leaves the sides and form into a soft dough.
3. Cool this down a little. Take small portion from this and roll into a ladoo, roll this in more desiccated coconut and arrange in a plate. Chill for 30 mins before serving.