- Heat ghee in a heavy bottomed kadai over low heat. Add desiccated coconut and roast over low heat for 2-3 minutes. Add milk and cream, cook, stirring continuously, until the milk is absorbed by the coconut. Add sugar and mix well.Cook, stirring continuously, until the mixture releases most of the moisture. Add milk powder and cardamom powder. Mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai. Milk powder and cardamom powder added to coconut mixture Switch off the heat, and transfer the mixture to a plate. Allow it to cool down slightly, just warm enough to handle, about 10 minutes. Grease your palms with little ghee, take about 2 tablespoons of the mixture, form a ball by rolling between your palms. Coat it with desiccated coconut and transfer it to a plate. Repeat with the rest of the mixture.
Kobbari laddu
#myrecipe
By Radha Nelanti
Mar, 1st
544
Servings
4 persons
Cook Time
25 minutes
Ingredients
5
- 7
Ingredients
- Ghee
- Coconut
- Milk
- Sugar
- Cream
- Milk powder
- Cardamom powder
