Ingredients

• 2 cups flaked coconut
• 1 , 14 ounce
• 2 pinches ground cardamom
• 2 dropss vanilla extract
• 2 tablespoons semolina flour , Optional
• 0.5 cups flaked coconut , or more as needed

Instructions

1. 1 Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
2. 2 Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
3. 3 Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
4. 4 Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

Nutrition per serving