My favorite coconut ladoo recipe with condensed milk (aka Indian coconut balls)! These are not to be missed. It has full of coconut flavor with a perfectly sweet taste.
Take coconut in a pan on medium heat. Roast for 2-3 minutes or till the moisture is gone. No need to brown them, I have cooked coconut first because it was frozen. You can skip roasting them if using freshly grated.
Then add condensed milk, Mix and let it simmer and cook. Do stir occasionally in the beginning. Then stir continuously as it starts to thicken more.
Cook till it is thick and no more moisture left (meaning you don’t see any bubbles from the sides). It took me around 10 minutes. Turn off the stove.
Add cardamom powder, almonds, cashews, and mix.
Remove it to a bowl and let it cool down to touch.
Grease your palm with ghee, take a small portion of the cooled mixture and start shaping into a ball. (see the video to learn how to shape). Make a tight, smooth ball.
Then roll the ladoo into dry coconut and place it on the plate.
Repeat the same for rest.
Video
Notes
You can easily double or triple the recipe. Or want to make small batch, you can halve the recipe as well.
The cooking time given is approximate. It may vary depending on the quantity you are making. It also depends on the size and shape of the pan you’re using, also depends on the flame intensity of the gas heat.
While shaping coconut ladoo, if you feel the mixture is loose, then transfer back to the pan and again cook for few more minutes till it gets thickened more.
Storage: Store in an airtight container in the single layer. If you want to stack them then place a layer of parchment paper between them, so they do not stick to each other. Then keep in the refrigerator. It stays good for 8-10 days.