Just three ingredients easy to make 14 ladoo.
Condensed vegan milk - 1/2 can with full-fat coconut milk. Use store bought or you can make your own by adding sugar to full fat coconut milk. Cook it down to slurry like consistency.
Desiccated coconut - I use store-bought
(1 whole bag) desiccated coconut (fine variety). You can also use shredded coconut or grated coconut.
Cardamom powder - This is an optional ingredient, 1 teaspoons use it to give the ladoos an authentic taste. You can also use vanilla for flavoring the balls.
Start by toasting the desiccated coconut for 3-4 minutes in a saucepan. Heat it on low heat, use a spatula to move it around. To the warm coconut, add condensed full fat coconut milk and half a teaspoon of cardamom powder.
Cook this mixture on low heat for 8-10 minutes until the coconut becomes soft and the ingredients come together to form a fudge-like mass.
Let the fudge-like mixture cool, and shape them into balls. I got 14 small-medium balls out of this recipe. Roll the balls in more desiccated coconut and keep aside.
You coconut ladoos are done!
You can also choose to garnish the ladoos with slived of almonds or pistachios. They keep well outside the fridge for up to 5 days, when stored in an airtight box.
I hope you try it and share it with your friends and family. Comment below for more details!