Coconut Ladoo with Gulkand Dry Fruits Filling

Ingredients

1 cup Dry Desiccated Coconut

1/2 cup Condensed Milk

1 tbsp Ghee

2 tbsp Saffron Milk

2 tbsp Milk Powder

For Filling/ Stuffing :

3 tbsp Gulkand

1/2 cup Roughly chopped Nuts (Almonds, Pistachios and Cashews)

1.5 tbsp Prepared Coconut Mixture

Heat up the ghee in a pan on a low flame. Add desiccated coconut, condensed milk, saffron milk and milk powder. Mix all well. Keep stirring continuously and cook till it thickens and leaves the sides of the pan. Switch off the flame and let it cool down to room temperature.

Meanwhile make the filling by mixing gulkand, chopped nuts and prepared coconut mixture. Mix everything very well.

Now divide into the equal portion from the prepared coconut mixture(1 tbsp) and filling mixture(1/2 tbsp). 

Take one portion of the coconut mixture. Roll and flatten with hand. Make ball of the filling mixture and keep in the center of the coconut mixture. Now gently cover filling mixture by coconut mixture from all sides, seal properly and make smooth ball of it. Repeat the process to make all the balls.

Now gently roll the balls in the desiccated coconut and keep aside.

This ladoo can be stored in an container for 4 to 5 days and for 10 to 12 days in an refrigerator and can also be had during fasting.

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