NAREKOLOR LADOO/COCONUT LADOO

Coconut Ladoo Recipe
                                                
Ingredients:

• 300 grams grated fresh coconut (about 1 1/2 cups)
• 1 tin Condensed Milk
• 200 grams (1 cup) suji (semolina)
• 1 cup powdered sugar (200 grams)

Method:

• Dry-roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.
• Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.
• Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
• Now add all the rest of the ingredients and mix well.
• Make small balls of the mixture, about the size of a table tennis ball.
• Roll the ladoo in the dry coconut powder that we kept aside earlier.
• Keep in refrigerator once done. Serve it with hot puri.