PREPARATION

1. Take a pan, add 180 grams condensed milk, 80 grams desiccated coconut and mix it well.

2. Cook for 3 - 5 minutes on medium heat.

3. Add 1/2 tablespoon almonds, 1/2 tablespoon cashews and mix it well.

4. Remove it form heat and allow it to cool.

5. Heat 500 milliliters water in a pan, place a bow on top of it.

6. Add 50 grams dark chocolate and mix it well until the chocolate is melted.

7. Transfer this into the coconut mixture and mix it well.

8. Take some mixture in your hands shape it into ladoos.

9. Roll them in desiccated coconut.

10. Serve.

Paan Coconut Ladoo

Servings - 3 - 4

INGREDIENTS

Betel leaves - 8

Condensed milk - 380 grams

Organic food color - 2 drops

Ghee - 2 teaspoons

Coconut - 200 grams

Gulkand

PRPEPARATION

1. In a blender, add 8 betel leaves, 380 grams condensed milk, 2 drops organic food color and blend until smooth.

2. Heat 2 teaspoons ghee in a pan, add 200 grams coconut and roast till it turns golden brown in color.

3. Add the blended mixture in it and mix it well.

4. Transfer the mixture into a bowl.

5. Take some mixture in your hand and flatten it.

6. Add some gulkand on top of it and roll it into a ball.

7. Roll them in coconut.

8. Serve.

Rose Coconut Ladoo

Servings - 5 - 6

INGREDIENTS

Desiccated coconut - 110 grams

Condensed milk - 130 grams

Organic food color - 1/4 teaspoon

Cardamom powder - 1/2 teaspoon

Ghee

Desiccated coconut

Rose petals