Instructions:
Heat the Ghee/Butter:
In a non-stick pan, heat the ghee or unsalted butter over medium heat until melted.
Toast the Coconut:
Add the desiccated coconut to the pan and toast it lightly for 2-3 minutes, stirring constantly. Be careful not to brown the coconut too much; you just want to release its aroma.
Mix in the Sweetened Condensed Milk:
Lower the heat and pour the sweetened condensed milk into the pan with the toasted coconut. Stir well to combine.
If using, add the cardamom powder, saffron strands, or vanilla extract at this stage for added flavor.
Cook the Mixture:
Continue to cook the mixture on low heat, stirring continuously for about 5-7 minutes until it thickens and begins to pull away from the sides of the pan. If you’re adding chopped nuts, stir them in now.
Shape the Dessert:
Once the mixture is thickened, remove it from the heat and let it cool slightly until it’s easy to handle.
Grease your hands with a little ghee or butter and take small portions of the mixture to roll into balls (about the size of a walnut).
Roll each ball in the extra desiccated coconut to coat it.
Serve:
Your coconut and sweetened milk dessert is ready to serve immediately or can be chilled for a firmer texture.
Note: This quick and easy dessert, often known as coconut ladoos in Indian cuisine, is a perfect treat when you’re short on time but craving something sweet. The rich flavor of sweetened condensed milk combined with the nutty coconut makes for a delicious and satisfying bit
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