Ingredients:
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar (to taste as condenesed milk is already sweet)
1/4 cup nuts – chopped (pistachios, almonds, cashews) (optional)
A few strands of saffron – to decorate (optional)
Method:
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don’t over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don’t over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut.
Ps:You can garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate which has edges. Then use a knief to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos:)
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