Coconut ladoo

• 2 cups + 1/2 cup Grated or dessicated coconut (1/2 cup is for rolling the ladoos)
• 1 cup Milkmaid or sweetened condensed milk
• 1/4 teaspoon Cardamom powder

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

condensed milk, cardamom powder

Taken from cookpad.com/us/recipes/312731-coconut-ladoo (may not work)