Every since I made the bounty candies with coconut filling for Daring Baker's, all my dreams were full of this sweet coconut filling. So I decided to make this coconut truffles with plenty of coconut to satisfy my cravings for coconut.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 15 to 20 ladoos (depends upon the size)
Fresh grated coconut- 2 cups
Sweetened condensed milk- 1 cup
Milk- 1/4 cup
Cardamom powder- 1 tsp
Ghee or butter- 1/2 tbsp
Take a non stick pan or heavy bottomed pan and dry roast the 2 cups of coconut until it looks just dry and shrinks, do not brown the coconut. Save 1/4 cup of coconut for later use to roll the ladoos.
Now again heat a heavy bottomed pan or non stick pan, add the ghee and coconut, then add the milk. Cook it in medium to low heat until the coconut absorbs all the milk, keep stirring continuously. Add the condensed milk and keep stirring continuously until it looks like a thick mass. Finally add the cardamom powder and stir well. Take it off from heat, let it cool down for a while. Roll them into lemon size balls and then roll it in the coconut. Store it in a air tight box and refrigerate it.
Non stick pan would be a better idea to make this sweet, otherwise the sweet might get burnt easily. Also refrigerating the final ladoos will give you a firm sweet. Particularly if you live in tropical climate and leave the sweet outside it might be too sticky and it will get ruined. So please refrigerate it as soon as it cools down.
Sending this recipe to Diwali Special- Sweets and Savouries, Flavours Of South India and Diwali- Festival Of Lights