Coconut ladoo

What to get ready

• Shredded coconut 800 g
• Sweetened condensed milk 720 ml
• Cardamom 16 g
• Ghee 80 g
• Pistachios 100 g
• Raisins 100 g

Method

1. 1 Toast the grated coconut in ghee butter for 4 minutes until fragrant but not discolored.
2. 2 Reserve some of the unroasted grated coconut to roll in the balls in the final step.
3. 3 Pour in the condensed milk and simmer over low heat for 10 minutes until the mixture thickens and separates from the pan.
4. 4 Cook until the mixture separates from the pan; this is necessary for the balls to hold their shape. If it's not thick enough, the balls will become runny.
5. 5 Mix cardamom and raisins together and let cool for 20 minutes.
6. 6 Shape the dough into balls, then roll them in fresh grated coconut and press a pistachio onto the surface.

With an appliance

• Microwave 27 min

  Replace step 3: toss the roasted coconut with condensed milk at 700W for 7 minutes, stopping stirring at minutes 2, 4, and 6; this is about 3 minutes faster, the mixture thickens evenly, doesn't stick to the bottom, and doesn't require constant stirring. Only stop stirring when the mass separates from the bowl as required in step 4, then let it cool and roll into balls.