Tuesday, April 8, 2014



Desiccated coconut or dry coconut powder-1 cup
Condensed milk-1 cup
Green cardamom-2-3(crushed)
Few tbsp desiccated or dry coconut powder


1-In a pan add condensed milk and desiccated coconut.
2-Mix well and cook on low flame.
3-Once the coconut mixture comes out clean from the sides of pan add the crushed cardamom and mix.
4-Turn off the heat and let the coconut mixture cool enough for handle it but still it is warm.
5-Grease your hands,make some little balls by rolling between your palms and rolled in desiccated coconut.
6-Store the coconut ladoo in an air tight container and refrigerate it or you can keep it at room temperature up to 2-3 days.

1-You can also use fresh coconut or frozen coconut but it will take extra time to cook.
2-You can also use any nuts of your choice.

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