Mark Diwali at home in Aotearoa with this delicious and easy recipe for Coconut Ladoo!
Ingredients
1 cup (125g) milk powder
1⁄2 cup (120ml) milk
1⁄2 cup (50g) desiccated coconut
1⁄4 cup (50g) powdered sugar
4 tablespoons ghee/clarified butter
1⁄2 teaspoon cardamom powder
Instructions
Place a pan over medium heat and add your ghee.
Once the ghee is melted, add milk and let it simmer until the milk is hot.
Add the milk powder in a third at a time while stirring continuously - This stops lumps forming or sticking to the pan.
After a minute, the mixture will begin to thicken. You can now add in the powdered sugar and cardamom powder to cook for another minute.
Lastly, add the dried desiccated coconut and cook for a further 2-3 minutes or until the mixture stops sticking to the pan and can form a ‘ball-like’ structure. - You can add a teaspoon of ghee if needed for a softer texture.
There should still be moisture in the coconut. - Do not cook this further as this mixture will become dry and the Ladoos will turn out hard and crumbly.
To check if your mixture is ready, take some Ladoo mixture into your hand and if it forms into a ‘ball-like’ structure, you can then let the mixture cool.
Begin to roll the mixture into Ladoos and coat in more dry desiccated coconut.
Cool them completely and store them in an airtight container for up to 10 days!
