5 Ingredient Coconut Ladoos Recipe By Tasty

EASY COCONUT LADOO

Steps:

• Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
• Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
• Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
• Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

COCONUT LADOO

Steps:

• Assemble all the ingredients.
• Heat ghee in a pan.
• Add coconut, mawa and mix.
• Cook for 2-3 minutes on a medium flame.
• Pour in condensed milk....
• And mix. Take it off the flame.
• Add saffron mixed with water. Like Roohafzha add that instead of saffron.
• Knead it like a dough.
• Roll the dough into small balls.
• Roll them in dry coconut..
• Yummy and delicious coconut ladoos are ready.
• Enjoy your Ganesh Chaturthi with these sweet little treats.

5-INGREDIENT COCONUT LADOOS RECIPE BY TASTY

Steps:

• 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

COCONUT LADOO

Steps:

• Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.
• Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.
• Turn off heat and let it cool for 5-10 minutes.
• Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.
• Add the cardamom powder to the coconut mixture and mix well.
• In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.
• Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.
• The ladoos should be roughly the size of golf balls and smoothened between your greased palms.
• Decorate each ladoo with a few slivers of the almonds you roasted in step 6.