Ingredients:
Desiccated Coconut -2 cups
Condensed Milk – 1 cup
Cardamom Powder
Saffron
Recipe:
- Into a thick bottom Kadai add 2 cups of desiccated coconut and 1 cup of sweetened condensed milk.
- Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
- Once heated, cook on slow flame till the mixture starts leaving the sides of the kadai ( for about 5 minutes)
- Remove from the fire and let it cool down.
- Add cardamom powder and saffron.
- Pinch small to medium balls from the mixture and form ladoos.
- Roll the ladoos in desiccated coconut
- stays good for 4 to 5 days in the fridge.
