Ingredients:
2 cups desiccated coconut (plus extra for rolling)
1 cup milk
1/4 cup milk powder
1/4 tsp cardamom powder
1/2 cup sugar
1-2 tsp ghee
Preparation
Toast the coconut: Heat 1–2 teaspoons ghee in a heavy-bottomed, non-stick pan over a low flame. Add the 2 cups desiccated coconut and toast gently, stirring continuously.
The coconut should become aromatic and lightly warm, but it should not brown or change colour.
Add milk powder: Add the milk powder to the pan and mix it thoroughly with the toasted coconut.
Keep the heat low and stir for a few seconds so the milk powder is evenly distributed.
Add the milk: Pour in the milk gradually while stirring continuously.
Mix until the coconut and milk powder absorb the liquid and the mixture begins to come together.
Sweeten and flavour: Add the sugar and cardamom powder. Stir well until the sugar melts and the mixture becomes moist, cohesive and easy to shape.
Do not overcook it, as the mixture can become dry and crumbly.
Cool slightly: Switch off the flame and transfer the mixture to a bowl or plate. Let it cool for a few minutes, until it is comfortable enough to handle.
It should still be warm, as this will make shaping easier.
Shape the laddoos: Lightly grease your palms with a little ghee if needed.
Take small portions of the coconut mixture and roll them between your palms to form neat, bite-sized ladoos.
Coat and garnish: Place extra desiccated coconut on a plate and roll each ladoo in it until evenly coated.
Serve or store: Allow the ladoos to cool completely before serving.
Store them in an airtight container in the refrigerator, and bring them to room temperature for a few minutes before serving for the best texture.
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