While cleaning my book shelf, I found this easy-to-make coconut ladoo recipe. About 33 years back, I had preserved a small pamplet from milkmaid with some interesting recipes in it. This ladoo needed only 3 ingredients, dessicated coconut, milkmaid and ghee. But I added cashew powder and cardamom powder to my choice. It takes only 5 minutes to make this recipe.
Desiccated coconut powder - 250 gms (I used grated coconut - 2 1/2 cups)
Condensed Milk (Milkmaid) - 1 tin (400 gms.)
Ghee - 1 tsp.
Cashew powder - 2 tablespoons
Cardamom powder - 1/2 tsp.
Powder cashews. Grate coconut.
Dry roast grated coconut in a kadai without browning. You can skip this if using dessicated coconut. (Reserve 2 tablespoons of this coconut, mix with cashew powder and keep aside to coat the ladoos.)
Add condensed milk and cardamom powder. Mix well. Ensure medium flame and keep stirring until it forms a dough. Switch off the stove. When warm, grease your hands with ghee and shape into equal-sized balls. Roll the balls in coconut-cashew mixture. Coconut ladoos are ready. Store in an air-tight container.
If the mixture cools, it will become sticky and it will be difficult to shape. So shape while warm. Grease your hands with ghee while shaping.