Easy Coconut Ladoo / Coconut Sugar Balls / Nariyal Ladoo
Scrape the coconut with the help of coconut grater. The freshly grated coconut has its own rich taste and flavor, which you won't find in the canned or packed one, sometimes enhanced by the artificial sweetener too.
Boil the milk in a heavy bottom pan and add the grated coconut slowly in to the pan .
When the coconut absorbs much of the milk, add the sugar and cardamoms. The amount of sugar needed also depends upon the sweetness of the coconut, so always check the coconut, before adding the sugar.
Stir on a low heat, till they starts collecting and forms a lump. This process alone will take around 30 minutes on low medium flame and need constant monitoring and stirring in between.
The coconut will be ready to form laddos when a small amount of coconut hold tightly in between your fingers can hold shape. If it is not ready, then continue the process few more minutes.
Cool slightly, say for 5-10 minutes and then starts making the ladoos or balls.
Store it in an air tight container and use as required.
1) I recommend only freshly grated coconut for this recipe. Desiccated coconuts or dry coconuts will not give rich and moist taste. Use of milk is essential as it makes ladoos soft, moist and rich in taste.
2) Using edible camphor is optional. But these coconut laddos in my home, the way my mom and grandma used to prepare always have that distinct and unmistakable flavour of edible camphor.
3) Instead of sugar you can use condensed milk for more richer taste.