Preparation Time : 5 mins | Cooking Time : 10 Mins | Serves: 14-16 ladoos
Desiccated coconut 2 cups + 3 tblsp for rolling Cocoa powder 2 tblsp Condensed milk 1 cup Pistachio 2 tblsp (optional) Butter 1 tsp Method:
- In a heavy bottomed pan, add the desiccated coconut and condensed milk.
- Mix this well and cook for 5 minutes.
- Add the cocoa powder and mix well.
- Cook this for 5 more minutes and the mixture will come to a whole mass.
- Switch off the flame.
- Allow this to cool completely.
- Powder the pistachios (if using)
- Mix this with the 3 tblsp of desiccated coconut.
- Grease your hands with butter.
- Take a small lemon sized portion of the coconut mixture and make into a round ball.
- Roll this into the desiccated coconut mixture.
- Repeat this for the rest of the mixture.
- Chocolate coconut ladoos are ready.
- Store this in a dry air tight container.
Method:
- In a heavy bottomed pan, add the desiccated coconut and condensed milk.
- Mix this well and cook for 5 minutes.
- Add the cocoa powder and mix well.
- Cook this for 5 more minutes and the mixture will come to a whole mass.
- Switch off the flame.
- Transfer this to a plate.
- Allow this to cool completely.
- Powder the pistachios (if using)
- Mix this with the 3 tblsp of desiccated coconut.
- Grease your hands with butter.
- Take a small lemon sized portion of the coconut mixture and make into a round ball.
- Roll this into the desiccated coconut mixture.
- Repeat this for the rest of the mixture.
- Chocolate coconut ladoos are ready.
- Store this in a dry air tight container.
- This chocolate coconut ladoo stays good for 2-3 days.
- Always keep this in a refrigerator.
- If you feel the mixture is still loose, add little more desiccated coconut and mix it well.
- You can also roll this into powdered dry nuts too.
- Do not cook the mixture long time after adding the cocoa mixture. It may turn bitter.
- You can add few drops of Vanilla essence to the coconut ladoo.
