These delightful coconut ladoos are a quick and easy Indian treat, perfect for satisfying your sweet tooth. With a hint of cardamom and rose water, they offer a burst of flavor in every bite.
Ingredients
2 cups shredded coconut
1 teaspoon cardamom
a few drops food coloring
1 can sweetened condensed milk
1 teaspoon rose water
Method
In a medium-sized skillet, combine shredded coconut and cardamom, heating over medium flame for approximately one minute, taking care not to let the coconut brown. Add a few drops of food coloring for an eye-catching hue.
Introduce sweetened condensed milk to the pan, stirring constantly until the mixture begins to form clumps, which should take about 5 to 8 minutes.
Add rose water to the mixture, continuing to cook for another 8 to 10 minutes while stirring thoroughly to blend the flavors.
Let the mixture cool until it's manageable with your hands. Form small balls and place them in cupcake liners or on a baking sheet.
Enjoy the coconut ladoos fresh or store them in the refrigerator for up to a week.