1teaspoonghee + ghee for greasing hands while making ladoos
1cupgrated fresh coconut
1/3cupcondensed milk
1tablespoonmilk powder
¼teaspoonelaichi powder
8-10raisins
5-6cashewschopped
1-2tablespoondesiccated coconut
Instructions
Heat ghee on a low flame in a non-stick pan and add grated fresh coconut. Mix well and saute for about 2-3 minutes or till moisture evaporates from the coconut. Cook on a low flame.
Now add condensed milk and milk powder. Mix well and cook till mixture thickens. Cook on a medium flame and keep stirring.
Once you notice that mixture has begun to thicken, reduce the flame to low and add elaichi powder, raisins and cashews. Mix and switch off the flame. Mixture should leave the sides of the pan.
Let the mixture cool down completely.
Once mixture is cooled completely, grease hands with ghee and shape ladoos. Roll them in desiccated coconut.
Before serving, we suggest to atleast refrigerate for about 15-20 minutes so that ladoos gain their shape perfectly.
Store in a container and keep refrigerated. They stay good for 4-5 days.