Coconut ladoo

Name: Coconut ladoo
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Dessicated Coconut; 1/4 cup Codensed Milk; pinch Cardamom Powder; 2-3 drops Kewara Water; 1 tbsp Beetroot Extract; 1 tsp Ghee

sushcookss @sushcookss

Ghaziabad

#week5of5 #delightfuldesserts Craving for a sweet dessert after a meal is always normal. So this could be one of the most easy one you can prepare in no time

sushcookss @sushcookss

Ghaziabad

#week5of5 #delightfuldesserts Craving for a sweet dessert after a meal is always normal. So this could be one of the most easy one you can prepare in no time

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Ingredients

20 minutes

3 servings

1 cupDessicated Coconut
1/4 cupCodensed Milk
pinchCardamom Powder
2-3 dropsKewara Water
1 tbspBeetroot Extract
1 tspGhee

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Steps

20 minutes

1

Heat a heavy bottom pan and pour the condensed milk,desicated coconut, beetroot extract and cardamom powder.Reserve 1/4 cup of coconut for garnish.
2

Stir for 5 minutes and switch of the flame when the mixture leaves sides of the pan. Keep aside to cool.
3

Grease your hands with ghee and take a small portion of the mixture and roll into lemon size balls.Now further roll them in the reserved desicated coconut and serve.
4

For making beetroot extract,peel,wash and chop the beetroots roughly.Boil them in water for 3-4 minutes.Cool and make a puree. Strain and keep aside. We need only a tbsp or 2, so the rest of the extract you can use in making soup or juice etc.