Page 31 - 2021 Passport on a Plate Final

COCONUT

LADOO

By: Kanan Patel
https://www.spiceupthecurry.com/coconut-
ladoo-recipe-with-condensed-milk/

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 20

INGREDIENTS

2 ½ cups Coconut (frozen or fresh), grated
1 can (14 oz) Sweetened condensed milk
¼ teaspoon Green cardamom seeds powder
2 tablespoons Almonds finely chopped
2 tablespoons Cashew nuts finely chopped
4-5 tablespoons Desiccated coconut

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. Add cardamom powder, almonds, cashews,
and mix.
5. Remove it to a bowl and let it cool down to
touch.
6. 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. 30
7. Then roll the ladoo into dry coconut and
place it on the plate.
8. Repeat the same for rest.
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