Creamy Coconut Ladoo

 Ingredients

 2 cups fresh or freshly frozen coconut

1 cup condensed milk

½ cup milk powder

¼ tsp cardamom powder

1 tsp rose water (optional)

Fresh or desiccated coconut as needed to roll the balls

 

Instructions 

• Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder. Mix well and cook for 15-20 minutes. Stir the mixture continuously.
• After approximately 10 minutes, the coconut mixture will start thickening.
• Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass. It will take anywhere between 15 – 20 minutes.
• Turn off the heat and add cardamom powder and rose water. Mix well and take the mixture into a bowl. Let it cool down enough to handle.
• When the mixture is still slightly warm, roll into little truffle-like balls. Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
• We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.

Notes

1. Coconut: If you can not find fresh or frozen coconut, you can also use desiccated coconut. Use fine or medium desiccated coconut.
2. Milk Powder: Use skim milk powder or full-fat milk powder. For more creaminess, use full-fat milk powder.                 

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