A traditional Indian sweet made with coconut, perfect for Diwali celebrations.
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Heat ghee in a pan over medium heat.
Add grated coconut and sauté for a few minutes until it is lightly toasted.
Pour in the condensed milk and mix well.
Cook the mixture until it thickens and starts to leave the sides of the pan.
Add cardamom powder and chopped nuts, and mix thoroughly.
Remove from heat and let the mixture cool slightly.
Once cool enough to handle, shape the mixture into small balls (ladoo).
Allow the ladoos to cool completely before serving.
You can use fresh coconut or desiccated coconut for this recipe.
Adjust the sweetness by adding more or less condensed milk according to your taste.
Store the ladoos in an airtight container to keep them fresh.
Can I use fresh coconut instead of desiccated coconut?
Yes, fresh coconut can be used, but make sure to toast it properly.
How long can I store coconut ladoos?
Coconut ladoos can be stored in an airtight container for up to a week.
Can I make these ladoos vegan?
Yes, you can substitute condensed milk with coconut milk or a vegan sweetener.
What nuts can I add to the ladoos?
You can add any nuts of your choice, such as almonds, cashews, or pistachios.
Is this recipe gluten-free?
Yes, coconut ladoos are naturally gluten-free.
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