Coconut Ladoo / Indian Coconut Macaroon for a win !

Anything sweet with coconut in it , tops my list of favorites. Love those Bounty chocolates which has the richness of chocolate combined with the goodness of coconut. Coconut ladoos is a very close competitor to the bounty chocolates. Love the ease with which they are done. I have used a very shortcut method, which will help you make the ladoos  in just minutes to enjoy it.

I thought a sweet could be the next post to celebrate a win. Yes, Palaharam won the DMBLGiT or 'Does My Blog Look Good in This' contest, for the month of Jan 2016. It was the pic of the Pomegranate Raita that made me a winner under the Edibility category. Words fall short to describe my gratitude to all of you who have been supporting my blog. Thank you so much for being the pillar of support and helping me and my blog grow. Here is the link to it, if you might be interested to know more about it and know about other winners.

This is one quick sweet you could prepare for festivals when you have too many stuffs to focus on or get done. So don't forget to bookmark it if you are postponing making the ladoos for some other day or better make it today and enjoy.  Here is the recipe for it.

Ingredients

1. 1/2 cup of condensed milk
2. 2 cups of dry grated coconut

For rolling and shaping of ladoos

1. 2-3 tbsp of grated coconut in a bowl
2. Ghee for greasing the hands

Method

• In a non stick pan, add the condensed milk and grated coconut. 
• Place it on medium heat and cook it while you stir/mix it. 
• After about 5-6 minutes the mixture would start turning into a mass. Turn down the heat and wait for it to cool down.
• Once it cools down a little, grease your palms with ghee. Pinch out small balls of the coconut mixture and shape them into smooth balls. Roll them in the shredded coconut and line it on to a dry plate/container. Once cooled completely, you could store it in the refrigerator and use it in 2-3 days.

Tips

1. I used the dry grated coconut. If using freshly grated coconut, gently roast it to loose extra moisture before you proceed to make ladoos.
2. Greasing your palms before making each ladoo would help to avoid sticking of the mixture on to your hands and will help make neat and smooth ladoos.