Super Easy Indian Coconut Ladoo Food

EASY COCONUT LADOO

Steps:

• Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
• Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
• Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
• Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

5-INGREDIENT COCONUT LADOOS RECIPE BY TASTY

Steps:

• Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
• Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3-5 minutes. Add the cardamom and stir to incorporate.
• Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
• Add the finely shredded coconut to a shallow dish.
• Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
• Roll the balls in the shredded coconut to coat evenly.
• Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
• Garnish with the crushed pistachios, then serve.
• Enjoy!
• RECIPE BY: Kamana Bhaskaran