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COCONUT LADOO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a medium-sized kadai for a couple of minutes on medium heat. Add coconut to the kadai. Dry-roast it for 10-15 minutes, stirring continuously, till it is golden colour.
- Now add the condensed milk, turn the heat down slightly and stir together well, till the mixture is thick.
- Add the khoya and continue to cook, till it is completely dissolved and the mixture leaves the sides of the pan. The coconut will also start to release its oils making the mixture quite glossy. Turn off the heat and leave to cool a little.
- Heat the ghee in a small frying pan and add the nuts. Fry them on low to medium heat, till they turns golden colour. Leave them to cool.
- Line a plate with the reserved coconut.
- To make the ladoos, take a little coconut and condensed milk mixture in the palm of one hand and with the other, mould it into the size of a ball.
- Flatten the ball to make a disk. Make a small depression in the centre of the disk with your thumb and put in one cashew nut pushing it in a little to secure it in the depression.
- Fold the sides of the disk over the nut in the centre and gently roll it in the palms of your hands to make a perfect round ball once again with the nut enclosed in the centre.
- Gently roll the ladoo in the coconut to coat it fully.
- Repeat the process for the remaining ladoos, about 12 in all.
- Chill in the refrigerator for about an hour to set.
- Serve the ladoos cold.
INGREDIENTS
- 700 grams grated coconut
- 400 ml condensed milk
- 2 tablespoons crumbled khoya
- 1 tablespoon ghee
- A few cashewnuts
- A few almonds
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