Mango Coconut Ladoos
Mango coconut ladoos, an instant dessert made with mango pulp and coconut, sweetned with condensed milk, a quick and easy dessert to celebrate any occassion.
Servings 15 people
Calories
Equipment
- Sauce pan
Ingredients
- 1.5 cups mango puree homemade/tinned, i have used tinned
- 1 tin condensed milk 400 grams tin
- 2 cups dessicated coconut
- 6-8 pods cardamom only the seeds
- 2 tablespoon ghee clarified butter
Instructions
- Heat a wide pan, measure 1 tablespoon ghee, add the coconut to it and roast until the raw smell dissappears. You dont have to roast it until golden brown. Toast it for 2-3 minutes in a medium flame.
- To this now add mango puree, condensed milk and pounded cardamom. Keep the flame medium and stir the mixture frequently.
- Once the mixture comes together as a mass, take it off the stove and let it cool. Once it comes down and is warm to touch, divide the mixture into small balls and roll it in your palms.
- Roll the ladoos, on dessicated coconut and setaside. Rolling in dessicated coconut is optional, but gives a nice look to theladoos.
- Store them in an air-tight box in the refrigerator, i didnt want to keep them outside as it is made of coconut.