COCONUT LADOO WITH RAINBOW EVAPORATED MILK

Serving - 3

Less than 20 mins


Ingredients:

  • 2 cups + 3 tbsp desiccated coconut
  • ¼ cup caster sugar
  • 1 ½ cups Rainbow Evaporated Milk
  • 1 tbsp ghee
  • 1 tsp cardamom powder

Preparation:

  • In a non-stick pan, dry roast 2 cups of desiccated coconut on medium heat till lightly toasted.
  • Add the milk and sugar and stir till well integrated, cook for another 10 minutes till the mixture thickens.
  • Stir in the cardamom powder and ghee, remove from the heat and set it aside to cool completely.
  • To make the ladoos, make sure you’re hands are clean, take a heaped tablespoon of the cooled mixture and roll it lightly in your hands to form a ball. Repeat the process with the whole mixture.
  • To finish, place the remaining desiccated coconut on a plate and roll the ladoos in it for the coating. Store in the refrigerator for up to a week.

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