Coconut laddu / 15 minutes Laddoo / Thengai laddu / Nariyal Ladoo / Easy Diwali Sweet

Coconut ladoo with just few ingredients, no ghee or oil is used.

Are u always bugged by the question is there anything else here to eat ? Something nice and tasty ? 

I am always on the hunt for easy recipes because of this never ending question following me  :)))

As I hurriedly roll the ladoo here comes my daughter,takes one and asks,"Is this filling for almond joy?" He heee I nodded as she popped it into her mouth. With the mouthful she says mom u are so good at cracking recipe codes. Little does she know its as simple as a 15 minute affair unlike the traditional coconut ladoo where milk is reduced and then coconut is added etc. Do u know how much elbow grease is needed to get that sort of perfect reduction. Honestly once I started making sweets on my own I have started appreciating halwais more and understand why they always have the serious expression. :)

1 year later 100+ people pinned it.- I am a happy girl :)

Ingredients: (yields around 16 small ladoos)
Dry Desiccated  coconut (or dry coconut powder)- 1 cup + for rolling and decoration (I have used sweetened coconut flakes.)
Fresh grated coconut -2 cups (only white no brown part)
Milk powder- 1 cup
Sweetened condensed milk -half  of 14 oz tin
Cardamom powder - of 4 pods
Note: If u dont have fresh coconut use full 3 cups dry desiccated coconut but it will have little taste difference and dry on chewing flakes is better and fresh is best.
Method
1.Heat an empty pan and in that add the desiccated coconut and heat it for a minute remove and keep aside. (This brings out the coconut aroma )
2.Pour the sweetened condensed milk into a heavy bottom /non stick pan, heat and add milk powder, fresh grated coconut, dry desiccated coconut. Keep stirring till the whole mixture comes together, leaves the edges and thickens.
3.Level the top and roughly divide into equal portions. Let the mixture cool down slightly. Roll each portion into a ball with ur palms.  Spread some desiccated coconut /coconut flakes on a plate and roll the ladoos on it and press lightly so it sticks really well.
Decorate on top with a few strands of desiccated coconut / flakes. Store in cupcake liners in air tight container.Stacking may result in sticking.
Stays good for 3-4 days in room temp.

Note :
I have used sweetened coconut flakes here  I feel that looks mosaic like or ribbon like and prettier than plain fine desiccated coconut.

Hope u like it.

Meena