Ingredients:
• 300 grams grated fresh coconut (about 1 1/2 cups)
• 1 tin Condensed Milk
• 200 grams (1 cup) suji (semolina)
• 1 cup powdered sugar (200 grams)
How to make Coconut Ladoo:
• Dry-roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.
• Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit. Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well. Now add all the rest of the ingredients and mix well.
• Make small balls of the mixture, about the size of a table tennis ball.
• Roll the ladoo in the dry coconut powder that we kept aside earlier.Keep in refrigerator once done. Serve it with hot puri.
Tip of the day:To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
1 comments on "Coconut Ladoo"
Perfect posting.. I like the way you are explaining the recipe with pictures. If the picture is with side by side narration, it will be more clear to understand. And especially coconut ladoo is very delicious..
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