Ingredients
18
18 servings
- •2 cups unsweetened dessicated coconut
- •1 can sweetened condensed milk
- •½ teaspoon ground cardamom
- •¾ cup unsweetened finely shredded coconut
- •ghee, or coconut oil, for greasing
- •1 tablespoon pistachio, finely crushed, for garnish
Instructions
- Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
- Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3–5 minutes. Add the cardamom and stir to incorporate.
- Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
- Add the finely shredded coconut to a shallow dish.
- Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
- Roll the balls in the shredded coconut to coat evenly.
- Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
- Garnish with the crushed pistachios, then serve.
- Enjoy!
- RECIPE BY: Kamana Bhaskaran
Nutritional Facts
Per 18 servings
- Calories: 189
- Carbohydrate: 25g
- Fat: 9g
- Fiber: 2g
- Protein: 2g
- Sugar: 21g
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