Easy to make, loaded with coconut flavour, festival special instant coconut ladoo
Ingredients
2½ Cups coconut powder or fine desiccated coconut
1 Cup condensed milk
7-8 powdered elaichi
2 Tsp edible coconut oil
Desiccated Coconut for coating ladoo
Method
Measure out all the ingredients and keep them ready
Add coconut oil to a thick bottomed pan and let it melt
Add coconut powder and start mixing
Mix and fry the coconut powder on low heat for a minute or so
Next pour in the condensed milk
Carefully mix the coconut mixture with the condensed milk
Fold and mix till the mixture comes together
Sprinkle elaichi powder and mix well
Take a little bit of mixture and see if it can be gathered into a ball, it should be soft yet non-sticky
Once the mixture cools a bit, make coconut ladoos
Roll them in fine coconut powder or desiccated coconut
Repeat and make coconut ladoos
Enjoy a ladoo or two!
Notes
Do not cook the mixture on high flame
You can also use fresh coconut, use only the white part, pulse in mixie. The ladoos get a slightly caramelized colour because of the moisture in fresh coconut
If you using fresh coconut shelf life decreases. Keep the ladoos refrigerated after a day
Do not overcook the mixture, check to see if the mixture is ready, it should be non-sticky yet soft
You can also ghee instead of coconut oil
Recipe by Food Of Interest at https://foodofinterest.com/instant-coconut-ladoo/