Ingredients
Method
- Heat the ghee in a non-stick pan or kadhai. Once it melts, add the desiccated coconut (keep a little aside for rolling). Roast on low-medium heat for 3–4 minutes, stirring all the time. It should only change colour a little, so don't turn the heat up and burn it.
- Add the condensed milk and mix well. Keep stirring on low heat until the mixture thickens.
- Add the milk and cardamom powder and keep stirring until the coconut absorbs all the milk. Then switch off the heat.
- Move the mixture to another bowl and let it cool for 5–7 minutes. Don't let it cool completely, or it will be hard to shape.
- Make balls from the mixture and roll each one in desiccated coconut. Make them any size you like.
- Place the ladoos in small paper muffin liners and refrigerate for about an hour to set. Serve, or pack them as Diwali gifts.
Video
Notes
Makes 16–20 ladoos, depending on the size you roll them.
The milk is optional, but I always add it because it makes the ladoos softer.
Store them in an airtight box in the fridge.