← Nouns Cooking · Indian

Ingredients

• 1 tsp Ghee
• 130 g finely desiccated coconut, plus 3 tbsp for rolling
• 200 g sweetened condensed milk (about half a tin)
• ¼ tsp ground cardamom
• 1 tbsp pistachios or almonds, finely chopped (optional)

Method

1. Melt the ghee in a non-stick pan over low heat and toast the coconut for 2–3 min, stirring, until fragrant but still white.
2. Pour in the condensed milk and stir continuously over low heat for 6–8 min, until the mixture thickens, comes together in a ball and leaves the sides of the pan.
3. Stir in the cardamom and nuts, then spread on a plate to cool for 5 min, until you can handle it.
4. With greased hands, roll into 12 small balls, then roll them in the extra coconut. They firm up as they cool and keep in a tin for 4–5 days (in the fridge in hot weather).

Tips

• Don’t overcook the mix or the ladoos turn hard and chewy; it is ready as soon as it gathers into a ball.
• For a refined-sugar-free version, cook fresh coconut with melted jaggery instead of condensed milk.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Hebbar's Kitchen