Coconut, cardamom, and condensed milk star in this super quick and easy Indian dessert that's great for gifting.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
10
Yield:
10 ladoos
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.

    Advertisement
  • Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.

  • Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.

  • Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

Nutrition Facts

288 calories; protein 5g; carbohydrates 28.5g; fat 18.4g; cholesterol 13.3mg; sodium 58.5mg. Full Nutrition
Advertisement
Advertisement