COCONUT LADOO

                                  COCONUT LADOO

                                        (Yield: 16 Lemon size Ladoo)

INGREDIENTS:

·      3 cups Desiccated Coconut Powder, fine

·      2 cups Milk

·      1 ½ T Ghee/Clarified Butter

·      1 cup OR 1 can of 14 oz. Sweetened Condensed Milk

·      4 T Rooh Afza Rose Flavor Syrup or as per taste

·      1 tsp. Cardamom Powder

·      Few drops of Ghee/Clarified Butter, to grease palms

·      ½ cup Desiccated Coconut Powder to roll coconut ladoo

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LET’S COOK:

Heat milk in a pot until just hot or microwave for couple of minutes.

Switch off heat and add coconut powder and soak for at least 45 to 60 minutes.

Heat ghee in a heavy bottom non-stick pan on medium heat and transfer milk soaked coconut mixture and cook for couple of minutes.

Lower the heat to medium low.

Add sweetened condensed milk and continue cooking until a ghee droplet starts oozing out and mixture thickens and leaves the sides of the pan.   

Add Rooh Afza syrup and mix very well to get uniform color through out the mixture. Cook until moisture from syrup evaporates.

Switch off the heat.

Add cardamom powder and mix well.

Transfer mixture in another bowl to avoid mixture to burn.

Allow mixture to cool until warm enough to handle.

Grease palms with few drops of ghee/clarified butter and shape the mixture into lemon size ladoo.

Finish making all ladoo.

Place ½ cup coconut powder in plate.

Roll each ladoo in desiccated coconut powder.

Once you finish rolling all ladoo in desiccated coconut powder.

Again roll each ladoo between palms to stick dry coconut powder on ladoo.

Store in an airtight container. It should stay good for 1 week.

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