Desiccated Coconut Ladoo with Condensed Milk
Lalkila Kitchen · Lalkila · Vegetarian · Desserts · Festivals · Diwali · Pan cooking
Fine desiccated coconut and condensed milk become cardamom-scented sweets, rolled with an extra coconut coating.
Ingredients
- 2½ cups unsweetened fine desiccated coconut
- 1 cup sweetened condensed milk
- 1 tablespoon ghee
- ⅓ teaspoon ground cardamom
- 3 tablespoons desiccated coconut for coating
Method
- Melt ghee in a heavy pan over low heat. Stir in 2½ cups coconut and warm for a minute without browning.
- Add condensed milk and stir continuously over low to medium-low heat until the mixture thickens and pulls from the sides.
- Remove from heat and mix in cardamom.
- Cool until safe to handle. Shape small balls, then roll in the coating coconut.
- Serve, or refrigerate in a covered container.
Cooking notes
Use sweetened condensed milk, not evaporated milk. Cool the hot mixture sufficiently before shaping.
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Source and adaptation
Adapted from Dassana Amit’s desiccated-coconut version in Coconut Ladoo, Dassana’s Veg Recipes. Original recipe.
Selects the desiccated-coconut version, recipe-card cardamom quantity and no nuts.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.