Have you started Diwali celebrations yet? In northern parts of India, the festivities last for about five days. Along with all the celebrations, this festival of lights also brings a wide array of sweets and delicacies. These completely addictive coconut ladoos are just one among them.
The lightly toasted coconut gives the ladoos a nice crunch. The condensed milk makes them super sweet and delicious. Total awesomeness!!
More Indian Sweets
- Moong Dal Ladoo
- Bread Gulab Jamun
- 2 Ingredient Rava Gulab Jamun
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
Ingredients
- ▢ 2 and ½ cups desiccated coconut
- ▢ 1 can (395g) condensed milk
Instructions
- Place 2 cups desiccated coconut in a deep pan. Place the pan over low flame. Lightly toast the coconut. Stir constantly to avoid burning. (Note: do not allow the coconut to change color).
- Pour in the condensed milk. Mix well. Stir constantly for 20 minutes or until the mixture becomes really thick and leaves the sides of the pan. Start on a medium flame, then lower it when the mixture starts sticking to the bottom of the pan. Never allow it to burn. Remove from flame.
- When the mixture is warm enough to touch, make small balls out of the mixture. The mixture will be very sticky, so apply some oil on your hand. At this stage, the ladoos will also look very floppy, but they will harden when cooled.
- Now place ½ cup desiccated coconut in a shallow bowl or plate. Roll the ladoos in coconut. Serve.
Nutrition
Ingredients
- ▢ 2 and ½ cups desiccated coconut
- ▢ 1 can (395g) condensed milk
Instructions
- Place 2 cups desiccated coconut in a deep pan. Place the pan over low flame. Lightly toast the coconut. Stir constantly to avoid burning. (Note: do not allow the coconut to change color).
- Pour in the condensed milk. Mix well. Stir constantly for 20 minutes or until the mixture becomes really thick and leaves the sides of the pan. Start on a medium flame, then lower it when the mixture starts sticking to the bottom of the pan. Never allow it to burn. Remove from flame.
- When the mixture is warm enough to touch, make small balls out of the mixture. The mixture will be very sticky, so apply some oil on your hand. At this stage, the ladoos will also look very floppy, but they will harden when cooled.
- Now place ½ cup desiccated coconut in a shallow bowl or plate. Roll the ladoos in coconut. Serve.
