Coconut Ladoo

Ingredients

• 2 cups Shredded Coconut (Desiccated/dry is best, but fresh works too)
• ¾ cup Sweetened Condensed Milk
• 1 tsp Ghee (Clarified butter)
• ¼ tsp Cardamom powder (for that classic aromatic flavor)
• 2 tbsp Extra desiccated coconut (saved on a plate for rolling)

Method

1. 01

   Toast the Coconut: Heat the ghee in a non-stick pan over low heat. Add the 2 cups of shredded coconut and roast it gently for 3 to 4 minutes.

2. 02

   Tip: Keep the heat low and stir continuously. You want to release the aroma, not brown the coconut. Keep it beautifully white!

3. 03

   Combine: Pour in the sweetened condensed milk and add the cardamom powder. Mix everything thoroughly.

4. 04

   Cook until thick: Keep stirring on low heat. The mixture will start to thicken and pull away from the sides of the pan (this takes about 4 to 5 minutes). Once it forms a cohesive, sticky dough-like mass, turn off the heat.

5. 05

   Cool slightly: Transfer the mixture to a plate and let it cool for a few minutes until it's safe to handle but still warm.

6. 06

   Roll into Ladoos: Grease your palms with a tiny bit of ghee. Take small portions of the mixture and roll them between your palms into smooth, round balls.

7. 07

   The Finishing Touch: Immediately roll each ladoo in the extra desiccated coconut until it's evenly coated.