Instant Coconut Ladoo

Instant Coconut Ladoo

Today is a special day as we celebrate "Diwali - The Festival of Lights" all over India and in 

the homes of Indians all over the world. This festival signifies the power of good over evil & knowledge over ignorance. It's celebrated with lots of enthusiasm and various activities through-out the day from decorating the house with lights, streamers, flowers, making colorful Rangoli (art on floor using colored chalks/flour/flowers), to cooking exotic food, parties and eventually closing the ceremony by eating dinner with loved ones.

And off-course, this festival is incomplete without sweets - ranging from intricate Indian sweets/mithai's to real easy ones (Only MUST HAVE - they have to be YUMMYYY)

So this Diwali, I wanted to share with you'll an extremely easy sweet, made using very basic ingredients - You can also call it a 3 Ingredients within 10 mins sweet.

(Since we are using sweet condense milk, NO NEED to add sugar)

TIP:

1. Slightly toasting the desiccated coconut brings out an intense flavor.
2. Greasing your hands while making Ladoo, will prevent the mixture from sticking to your hands
3. Using an Ice-Cream Scoop to measure the size of ladoo, will result in even shaped/sized ladoo.

~*~*~*~ Wishing Everyone A Very Happy, Prosperous & Healthy Diwali ~*~*~*~

Coconut Ladoo

Instant Coconut Ladoo 

Serves: 8-10 People

Serving Suggestion: Serve Fresh or Can be stored for upto 3-4 days in fridge 

Tools:

Large Bowl  - For mixing all Ingredients

Medium Non-stick – For toasting the coconut

1 Large Spatula – For mixing the ingredients

1 Medium Spoon / Ice-Cream Scoop – For scooping the mixture to make ladoo

1 Large Serving Dish

Ingredients:

1 Can Condense Milk (14.Oz) – (I’m using the Fat Free condense milk, you may use any as per availability)

2 Cups Desiccated Coconut (Unsweetened) – You may use shredded coconut

1 Tsp Cardamom Powder

1 Pink of Saffron – OPTIONAL

3 Tbsp Warm Milk (For mixing saffron) – OPTIONAL

1 Tbsp Oil – For greasing the hands

Method:

• In a non-stick pan, toast the desiccated coconut over medium heat for 2-3 mins (Till the coconut become slightly golden in color). Let it cool completely.
• Now add cardamom powder to the toasted coconut.
• Empty the content of the condense milk can in a large bowl.
• Add the cooled coconut and cardamom powder mixture to this bowl and using a spatula, mix the ingredients thoroughly. (Give it a taste, if you feel it’s too sweet, add little more coconut)
• In a serving dish, Using an ice-cream scoop, measure each ladoo size and keep aside.
• Now grease both your hands with 2-3 drops of oil and shape the pre-measured ladoo into a round shape. (Do this step till all the ladoo’s are formed).
• OPTIONAL STEP - If using Saffron/Kesar - Dip your finger in the saffron milk paste and print on each ladoo for a beautiful n festive color.
• Serve fresh or this can be stored in an air-tight container in fridge for upto 3-4 days.