Coconut Balls (Nariyal Ladoo)

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Relish the unique taste of sweet coconut balls cooked in full cream milk.

(An easy recipe, can be made any time, got from my friend Priyanka)

Makes 12 - 15 balls

Ingredients:

100 gm Desiccated coconut

500 ml full cream milk

1 cup sugar (or to taste)

A pinch saffron soaked in 2 tbsp warm milk (optional)

Method:

• Take a non-stick pan and soak coconut in 500 ml milk for half an hour.
• Now place pan on medium flame, stir in between and cook for 15 min. 
• Add soaked saffron with milk, stir and cook for another 5 min. (if adding saffron)
• Now add sugar and cook till all liquid dries up completely. 
• Remove from flame and cool for 10 min.
• Make small balls and serve at room temp. 
• Store the coconut balls ( ladoos) in fridge in an air tight container for 3-4 days. 

Notes:

• Always stir in between to avoid browning.
• Make sure no liquid content left otherwise you will not form balls.
• For better result, after making balls keep in fridge for an hour so they will set well.