Preparation:
Take a kadai and heat the ghee for about 1 minute. Drop the cashewnuts and fry them golden brown. Add the milk and sugar and while keeping the stove on low heat, keep stirring the mixture till it becomes smooth and thick. add the cardomom and coconut gratings and keep stirring till the coconut is well cooked in the milk and u get a well blended paste. u'll know it is ready when the coconut mixture comes off without sticking to the corners of the pan. coat ur hands lightly with ghee and take some of the mixture and roll them into a lemon sized ball. let them cool for sometime and ur coconut ladoos are ready |
