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1
Heat a non stick pan on a low flame.
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2
Add dessicated coconut and condensed milk and combine together.
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3
Cook on a low flame for about 4-5 minutes by stirring continuously.
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4
Cook the mixture till it gets thickened.
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5
Once the mixture gets little thickened, add cardamom powder and mix well.
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6
When the mixture leaves the sides of the pan and becomes a mass, switch off the flame.
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7
Remove the mixture into a bowl.
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8
Allow it to cool down completely.
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9
Apply little ghee on your palm and shape the mixture into small ladoos.
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10
In a separate plate, add dried/dessicated coconut.
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11
Roll each ladoo into it, till it is well coated with the dry coconut.
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12
Place the ladoos in small muffin liners or in a serving plate.
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13
Garnish with roasted cashewnuts or almonds.
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14
Yummy coconut ladoos are ready to be served.
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15
It stays good for 4-5 days when stored in the refrigerator.
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16
NOTES/TIPS: -If using freshly grated coconut, saute for a minute or two to remove the moisture from the coconut.
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17
Take care not to brown them.
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18
But if you are using dessicated coconut, no need to saute it.
