1. Heat the butter or ghee in a heavy bottomed vessel. Add grated fresh coconut and saute for 4 minutes on low flame. 2. Add the powdered milk and the condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 minutes. 3. Add the cardamom powder and mix. Turn off heat and cool. 4. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut. 5. Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life. At room temperature it stays fresh up to 2-3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
