| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 1/2 cups Coconut Dessicated – ( keep 1/2 cup separate for coating)
- 1 or 400 tin ml condensed milk
- 1/2 tsp cardamom powder
Ingredients
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Instructions
- Heat a wok and dry roast the dessicated coconut and crushed cardamom seeds in slow flame till light brown in color. (This is done so that the raw smell of the coconut goes off)
- 2. Now simmer the gas flame and slowly start adding condensed milk in the dry mixture.
- Mix all together till the coconut mixture leaves sides of the wok and becomes thick.
- Turn off the gas flames and allow the mixture to cool. [do not let it cool completely, else it will become hard to shape them]. Meanwhile spread 1/2 cup dessicated coconut in a separate bowl.
- Once the mixture if warm and bearable to your plams, pinch a lemon sized ball and roll them between both the palm. Shape it into a smooth laddoos and then roll it over the dessicated coconut in the bowl. Coat it from all sides and keep aside in a plate.
- Repeat the same for rest of the mixture too. Make equal sized ball and coat them gently.
- Let the laddoos cool completely. Later store them into an air tight jar.
Recipe Notes
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