Coconut ladoo | sweets

yurekha vinoth | May 17, 2017 |

Ingredients

1 cup fresh grated coconut
3 tbsp ghee
3 tbsp sugar(1/2 cup nearly)
Generous pinch of elachi powder
1/2 cup milk
Few saffron strands

Method

1.In a pan add ghee and coconut. Roast for 3-4 mins in medium flame.
2.Soak saffron in milk.
3.Add milk,sugar and milk. Allow it to cook  until it gets done.
4.Allow it to cool and make small ladoo shape balls. Refrigerate and enjoy.
Since we are cooking in milk it won't caramelize or become harder.


Note

Shelf life 2 to 3 days in refrigerator

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