Simple Way to Make Ultimate Coconut Ladoo

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Coconut Ladoo. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Coconut Ladoo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Ladoo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Ladoo is 15 - 20 laddus. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Ladoo estimated approx 10 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Coconut Ladoo using 5 ingredients and 5 steps. Here is how you cook it.
Fry the grated coconut untill moisture leaves in dry kadai first...
Ingredients and spices that need to be Get to make Coconut Ladoo:
- 2 cups grated coconut
- 3/4 cups sugar
- 1 cup milk
- 8 ghee fried cashews broken
- 1 tablespoon Ghee
Steps to make to make Coconut Ladoo
- Fry the grated coconut in nonstick kadai till it's wetness lives.. Without browing it... Keep on mixing or it will change colour... Take out 2 tablespoon and spread it on a plate to cool for coating the laddus...
- Mix all the ingredients together with the coconut in the kadai and let it cook for 5 mins max.. Keep on mixing or it will burn...
- Once the mixture comes in laddu Constance..switch off the heat and let it cool.. Now make bite size laddus after coating ur hand with ghee....
- Coat the laddus with the grated coconut... And it's ready to serve the melting in the mouth Coconut Laddu...
- It's good to eat it fresh.. Shelves life is zero..
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