Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Intensity: Easy
Ingredients:
- 2 cups desiccated coconut (plus extra for rolling)
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon cardamom powder (optional)
- 1 tablespoon ghee or unsalted butter
- 1/4 cup chopped nuts (optional for added texture)
- A few saffron strands or 1/4 teaspoon vanilla extract (optional for flavor)
Instructions:
- Heat the Ghee/Butter:
- In a non-stick pan, heat the ghee or unsalted butter over medium heat until melted.
- Toast the Coconut:
- Add the desiccated coconut to the pan and toast it lightly for 2-3 minutes, stirring constantly. Be careful not to brown the coconut too much; you just want to release its aroma.
- Mix in the Sweetened Condensed Milk:
- Lower the heat and pour the sweetened condensed milk into the pan with the toasted coconut. Stir well to combine.
- If using, add the cardamom powder, saffron strands, or vanilla extract at this stage for added flavor.
- Cook the Mixture:
- Continue to cook the mixture on low heat, stirring continuously for about 5-7 minutes until it thickens and begins to pull away from the sides of the pan. If you’re adding chopped nuts, stir them in now.
- Shape the Dessert:
- Once the mixture is thickened, remove it from the heat and let it cool slightly until it’s easy to handle.
- Grease your hands with a little ghee or butter and take small portions of the mixture to roll into balls (about the size of a walnut).
- Roll each ball in the extra desiccated coconut to coat it.
- Serve:
- Your coconut and sweetened milk dessert is ready to serve immediately or can be chilled for a firmer texture.
Note: This quick and easy dessert, often known as coconut ladoos in Indian cuisine, is a perfect treat when you’re short on time but craving something sweet. The rich flavor of sweetened condensed milk combined with the nutty coconut makes for a delicious and satisfying bit