Nariyal Ladoo with Condensed Milk and Cardamom

What you need

• 225 g (2 1/2 cups plus 3 tbsp) unsweetened desiccated coconut, 200 g for the mixture, 25 g for rolling
• 1 tbsp ghee
• 300 g (1 cup) sweetened condensed milk
• 1/2 tsp ground cardamom

Method

Restated from the original video

1. 1

   Melt the ghee in a wide, heavy pan over low heat.

2. 2

   Add 200 g of the coconut and stir for 1 min, just to coat it. Do not let it brown.

3. 3

   Pour in the condensed milk, add the cardamom and stir until evenly mixed.

4. 4

   Cook over low heat, stirring without stopping, until the mixture thickens and pulls away from the sides of the pan, 6-8 min.

5. 5

   Scrape the mixture onto a plate and let it cool until warm enough to handle, 10-15 min.

6. 6

   Spread the remaining 25 g coconut on a plate.

7. 7

   Roll the mixture into smooth balls about 1 tbsp each, using lightly greased palms if it sticks. Roll each ball in the coconut.

8. 8

   Serve right away or chill for 30 min to firm up. Keep in the fridge for up to 1 week.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.