MANGO, BADAM COCONUT LADOO

 

Ingredients  

•  2 cup Mango pulp
•  ½ cup Almond meal
•  3 cup Coconut powder
•  397 gram Condensed milk
•  50 ml Milk
•  3 tbsp Ghee 2-3 tbsp
•  ½ tsp Cardamom powder
•  1.5 cup Milk powder or homemade khoya
•  Almond and pistachio slivers
•  1 tbsp. Dried edible flower
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• Instructions In a heavy-bottomed kadai heat ghee.

  • Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it going brown.
  • Add condensed milk and combine everything.
  • If it’s too thick add a little milk.
  • Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
  • Continuously keep stirring and cooking until the mixture gets thicker.
  • Now add mango pulp and mix well.
  • Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom.
  • It will take about 25-30 minutes.
  • Once the mixture gets thicker and ghee separates, switch off the heat.
  • Add cardamom powder and mix well12Transfer the mixture into another plate and let it cool completely13.Once it cools down, chill the mixture in the fridge for another couple of hours.14. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.

  Notes

  These ladoos stay fresh for one week at room temperature.
  this isn't my recipe, thought all those with sweet tooth and mango fans will love this ladoos.
  

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