Craving for some yummy dessert but no time to spare? Instant Coconut Ladoo/ Nariyal Laddu by Chef Nandita Iyer takes just a few minutes from start to finish. Sweeten up the celebration of this festive season with Britannia Dessert Carnival delightful recipes.
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Ingredients:
Coconut desiccated: 200 grams
400 grams condensed milk
1/4 tsp cardamom green (seeds removed and coarsely powdered, optional)
Milk powder: 2 tbsp
Ghee: 1/2 tsp
Method of Preparation
– In a non-stick pan or heavy bottomed steel pan, on a low flame, roast the desiccated coconut for 1 minute until slightly aromatic.
Remove 3 tablespoons of the coconut in a flat dish.
To the remaining coconut in the pan, add the green cardamom / elaichi powder, milk powder, and the condensed milk, reserving 4-5 tbsp as you may not need all of it.
– On a low flame, stir them all together.
– In 2-3 minutes, they will come together to a ball that doesn’t stick to the sides.
– Grease palm with a few drops of ghee. Divide fudge into 24 portions and roll each into a ball. Roll the ball in the plate with desiccated coconut.
– Do this for all 24 laddoos and then refrigerate them in an airtight container, but not before eating a couple of them while they are still warm and gooey.
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