Coconut Laddoo

Check out Blake Proud's version of a traditional Indian recipe: Ingredients
2 cups desiccated coconut (plus ½ cup extra for rolling)
1 cup sweetened condensed milk
½ tsp cardamom powder (optional, but gives that classic Indian festive aroma)
2 tbsp ghee (or unsalted butter)
Chopped nuts or dried fruit (optional, for garnish — pistachio, cashew, raisin)


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Method
1. Toast coconut lightly
In a non-stick pan, add 2 cups coconut.
Dry roast on low heat for 2–3 mins until just fragrant (don’t let it brown).


2. Mix with condensed milk
Add condensed milk + cardamom powder to the pan.
Stir continuously on low heat for 5–7 mins until the mix thickens and comes together into a sticky dough.


3. Cool slightly
Take off heat, stir in ghee, let it cool until warm enough to handle.


4. Roll into laddoos
Grease your palms lightly with ghee.
Roll small golf-ball sized portions.
Roll each in the extra desiccated coconut to coat.
Store in the fridge 

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