Fudgy Milk Powder Coconut Ladoo
Soft and fudgy coconut ladoos made with roasted milk powder, cardamom, and desiccated coconut. A delicious sweet for Janmashtami bhog, Bappa’s bhog, or prasad.
Servings: 14 Ladoos
Ingredients
- 1 cup milk powder
- 2 tablespoons ghee added in stages
- ½ cup milk at room temperature
- 1 teaspoon cardamom powder
- ½ cup boora or tagar or as needed (One can add sugar if boora is not available)
- 1 Cup desiccated coconut plus more for coating
Instructions
- Heat a pan on low. Add 1 tablespoon of ghee and the milk powder.2 tablespoons ghee, 1 cup milk powder
- Roast the milk powder slowly, stirring often.
- Add the remaining 1 tablespoon of ghee and continue roasting until the milk powder turns golden.2 tablespoons ghee
- Add the milk little by little while stirring continuously.½ cup milk
- Cook until the milk is absorbed and the mixture comes together.
- Turn off the heat and mix in the cardamom powder.1 teaspoon cardamom powder
- Transfer the mixture to a bowl and let it cool completely.
- Add the boora or tagar and mix well.½ cup boora or tagar
- If the mixture feels soft, add desiccated coconut gradually until it holds its shape.1 Cup desiccated coconut
- Take small portions of the mixture and roll them into ladoos.
- Coat each ladoo with desiccated coconut.1 Cup desiccated coconut
- Serve as bhog, prasad, or a festive Indian sweet.
Notes
- Roast the milk powder on low heat to prevent burning.
- Cool the mixture fully before adding boora or tagar.
- Add coconut gradually because the amount needed can vary.
- You can coat the ladoos with pistachio powder instead of coconut.
- For a festive look, mix a small amount of food color into the coating coconut.
