1/2cupcondensed milksweetened, adjust to taste, add 1-2 tablespoons more for sweeter ladoo
1tablespoonchopped nutslike almond and cashews
more desiccated coconut powderfor rolling the ladoo
Instructions
Heat 1 teaspoon of ghee in a pan on medium heat, then add the coconut powder and thandai powder to it. Saute the mixture for for 2 to 3 minutes until fragrant.
Add condensed milk and lower the heat to low.
Stir until the condensed milk mixes well with the coconut and thandai powder mixture.
In a minute it will all come together and mixture will leave side of the pan. Remove pan from heat and let it cool down a bit.
6- When it's cool enough to touch, grease your hands with little ghee, take small portion from the coconut mixture and flatten it. Add chopped nuts in the center, if using. Bring the edges together and roll to form a ladoo.
Finally roll the prepared ladoo in more desiccated coconut. Repeat the same process with the remaining ladoos. I got 12 ladoos out of this mixture.
Enjoy these thandai coconut ladoos for your Holi festivities!
Notes
This recipe used 1/2 cup of thandai powder and 3/4 cup coconut powder which gives this ladoo a very strong taste of thandai. If you want the taste of thandai to be less prominent, use 1/4 cup thandai powder and 1 cup coconut powder. Rest of the recipe will remain as it is.
These ladoos aren't very sweet. If you want you can add 1-2 tablespoons extra condensed milk for sweeter ladoos.
You may also use gulkand in addition to nuts to fill the ladoo.