Orange Coconut Ladoo
Servings - 3 - 4
INGREDIENTS

Ghee - 10 milliliters
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Orange juice - 400 milliliters
Sugar - 150 grams
Cardamom powder - 1/2 teaspoon
Coconut - 160 grams
Ghee - 10 milliliters
PREPARATION
1. Heat 10 milliliters ghee in a pan, add 1 tablespoon almonds, 1 tablespoon pistachios and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a skillet, add 400 milliliters orange juice, 150 grams sugar and mix it well.
4. Bring it to a boil.
5. Add 1/2 teaspoon cardamom powder and mix it well.
6. Then, add 160 grams coconut, roasted dry fruits, 10 milliliters ghee and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and allow it to cool.
9. Transfer this into a bowl.
10. Take some mixture in your hands and shape it into a ladoo.
11. Roll them in desiccated coconut.
12. Serve.
Chocolate Coconut Ladoo
Servings - 3 - 4
INGREDIENTS
Condensed milk - 180 grams
Desiccated coconut - 80 grams
Almonds - 1/2 tablespoon
Cashews - 1/2 tablespoon
Water - 500 milliliters
Dark chocolate - 50 grams
Desiccated coconut - for coating
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
PREPARATION
1. In a mixing bowl, add 110 grams desiccated coconut, 130 grams condensed milk, 1/4 teaspoon organic food color, 1/2 teaspoon cardamom powder and mix well to combine.
2. Grease your hands with some ghee, take small portion out of the above mixture and roll it in between your palms to make roundels or balls.
3. Spread some coconut and rose petals onto a tray. Once all the mix is used up, roll them up in the coconut mix to coat the balls.
4. Serve.
