- 1-1/4 cup coconut freshly grated or frozen
- 3 cups milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
Spread the coconut mix on the plate and let it cool of to the room temperature.
To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer
Ladoos are ready to be served; you can refrigerate them for about two weeks.