Coconut Ladoo

Preparation:

• Prep Work: Start by preparing all your ingredients. If using fresh coconut, grate it finely. If using desiccated coconut, ensure it's finely shredded. Keep the condensed milk and ground cardamom ready.
• Toasting Coconut: If using fresh coconut, toast it lightly in a dry pan over medium heat until it turns golden brown and fragrant. This step enhances the flavor of the coconut.
• Mixing Ingredients: In a large pan or skillet, combine the shredded coconut and condensed milk. Cook this mixture over medium-low heat, stirring continuously to prevent burning, until it thickens and starts to pull away from the sides of the pan. This will take about 5-7 minutes.
• Adding Cardamom: Once the mixture thickens, add the ground cardamom and mix well to incorporate the flavor throughout the mixture. Cardamom adds a delightful aroma and taste to the ladoos.
• Shaping Ladoos: Remove the pan from the heat and let the mixture cool slightly until it's comfortable to handle. Grease your hands with ghee or coconut oil to prevent sticking. Take small portions of the mixture and roll them into smooth balls between your palms. Repeat this process until all the mixture is used up.
• Garnishing (Optional): If desired, you can press a piece of chopped nut (like almond or pistachio) into the center of each ladoo for added flavor and decoration.
• Letting Ladoos Set: Place the shaped ladoos on a plate or tray lined with parchment paper and let them cool completely at room temperature. As they cool, they will firm up and hold their shape.
• Serving: Once the Coconut Ladoos have cooled and set, they are ready to be served. You can enjoy them immediately, or store them in an airtight container at room temperature for up to a week. Coconut Ladoos are often served as a festive treat during Indian festivals and celebrations, such as Diwali or Holi. They can also be enjoyed as a sweet snack or dessert any time of the year.