Coconut Cadamom laddoos
From Soni Sinha’s website, slightly modified.
Makes about 25-30 laddoos
Ingredients
- Frozen shredded coconut (or unsweetened desiccated coconut) -4 cups
- Condensed Milk-14 oz
- Crushed Cardamom-2 tsp
- Ghee or unsalted butter -2-3 tbsp
- Desiccated coconut for rolling
Instructions
Step 1: In a skillet pour the condensed milk and coconut and cook on medium heat for about 8-10 minutes stirring constantly. A nonstick pan works best since you don’t want the mixture to stick to the pan and change color.
Step 2: Cook until the moisture dries up and the mixture starts collecting together.
Step 3: Add the cardamom and mix well.
Step 4: Turn off the heat; move off the burner if you don’t have a gas burner.
Step 5: Grease your palm with a little ghee/unsalted butter.
Step 6: Take small portions of the mixture and roll them into balls. You will need to re-grease your hands periodically.
Step 7: Roll the ready balls over unsweetened desiccated coconut in a tray.
Step 8: Serve chilled or at room temperature.
Put in an airtight container and refrigerate. Will keep for up to 4 days.