Sailu's Coconut Ladoo

1. 1

   Heat the butter or ghee in a heavy bottomed vessel.

2. 2

   Add grated fresh coconut and saute for 4 minutes on low flame.

3. 3

   Add the powdered milk and the condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 minutes.

4. 4

   Add the cardamom powder and mix.

5. 5

   Turn off heat and cool.

6. 6

   Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.

7. 7

   Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life.

8. 8

   At room temperature it stays fresh up to 2-3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.