Coconut Ladoo Recipe | Coconut Ladoo With Condensed Milk | Nariyal Ke Laddu made under just 15 min with 2 basic ingredients, fresh coconut and condensed milk. Prepare these tasty melt-in-the-mouth sweets. Nariyal Ke Laddu simple and moreover very attractive.
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Coconut Ladoo Recipe | Coconut Ladoo With Condensed Milk | Nariyal Ke Laddu
Coconut Ladoo Recipe | Coconut Ladoo With Condensed Milk | Nariyal Ke Laddu made under just 15 min with 2 basic ingredients, fresh coconut and condensed milk. Prepare these tasty melt-in-the-mouth sweets. Nariyal Ke Laddu simple and moreover very attractive.
Ingredients
Directions
Heat 1 tbsp of ghee in a kadai. Add 2 cup fresh coconut.
Stir and sauté the coconut on low heat for 3 to 4 minutes but make sure they don’t brown.
Add ½ tsp of cardamom powder.
Now add ½ cup sweetened condensed milk.
Mix well and cook the mixture on a low heat.
Once the mixture leaves the sides of the pan, turn off the heat.
Pour the coconut ladoo mixture in another bowl or pan and allow it to cool.
Once the mixture has cooled completely, pinch medium balls from the mixture and form ladoo and roll the ladoo in to the desiccated coconut.
Coconut ladoo can be refrigerated for 2 to 3 days. Keep them covered in an air-tight container in the fridge.
Cooking Directions Step by step
Heat 1 tbsp of ghee in a kadai. Add 2 cup fresh coconut.
Stir and sauté the coconut on low heat for 3 to 4 minutes but make sure they don’t brown.
Add ½ tsp of cardamom powder.
Now add ½ cup sweetened condensed milk.
Mix well and cook the mixture on a low heat.
Once the mixture leaves the sides of the pan, turn off the heat.
Pour the coconut ladoo mixture in another bowl or pan and allow it to cool.
Once the mixture has cooled completely, pinch medium balls from the mixture and form ladoo and roll the ladoo in to the desiccated coconut.
Coconut ladoo can be refrigerated for 2 to 3 days. Keep them covered in an air-tight container in the fridge.
Ingredients
Directions
Heat 1 tbsp of ghee in a kadai. Add 2 cup fresh coconut.
Stir and sauté the coconut on low heat for 3 to 4 minutes but make sure they don’t brown.
Add ½ tsp of cardamom powder.
Now add ½ cup sweetened condensed milk.
Mix well and cook the mixture on a low heat.
Once the mixture leaves the sides of the pan, turn off the heat.
Pour the coconut ladoo mixture in another bowl or pan and allow it to cool.
Once the mixture has cooled completely, pinch medium balls from the mixture and form ladoo and roll the ladoo in to the desiccated coconut.
Coconut ladoo can be refrigerated for 2 to 3 days. Keep them covered in an air-tight container in the fridge.
