Milkmaid Coconut Laddoo

After the Ganapati festivities were over, I realized that I had quite a bit of leftover coconut in the fridge. But I was feeling a little bored of eating dosa/idli chutney every other day. And not being too fond of desiccated coconut, preserving it for later use was hardly an option. Then I remembered my 'bua' or father's sister making these Milkmaid laddoos during my childhood days. Those were the days of DD and there were hardly any cookery shows on the telly. She used to patiently note down the recipes from magazines or any other books if she found them interesting. And boy.....she had an amazing repertoire of recipes. I wondered what she would have done if she had the power of the internet at her disposal.

Coming back to the recipe, these laddoos are as simple as it can get. Made with just two ingredients, they are just plain addictive. Read on for the easy recipe -

Preparation Time - 15-20 mins

Ingredients -

• 3 cups grated coconut
• 1 cup milkmaid (or any other condensed milk) (approx)
• 1/2 cup grated coconut for rolling the laddoos (optional)

Cooking -  Heat a wok. Add the grated coconut and milkmaid. Keep stirring continuously till the mass begins to leave the sides of the wok. Remove and keep aside till it is bearable to touch.

Take small portions and shape into balls. Sprinkle the grated coconut on a plate or a working surface. Roll the balls lightly over the coconut. Keep in the fridge for half an hour to set.

Serve cold or at room temperature.


Note - These stay fresh up to one week when refrigerated.