Coconut Ladoo

1. 1

   Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.

2. 2

   Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.

3. 3

   Turn off heat and let it cool for 5-10 minutes.

4. 4

   Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.

5. 5

   Add the cardamom powder to the coconut mixture and mix well.

6. 6

   In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.

7. 7

   Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.

8. 8

   The ladoos should be roughly the size of golf balls and smoothened between your greased palms.

9. 9

   Decorate each ladoo with a few slivers of the almonds you roasted in step 6.

No additional tips available.