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Cooking might be among the oldest abilities on the planet. That does not suggest that there are any type of restrictions to the knowledge available for the chef thinking about enhancing his or her skills. Also the finest chefs, even specialists, can always locate brand-new recipes, methods and methods to improve their kitchen abilities, so lets try this Coconut Ladoo with Gulkand Dry Fruits Filling !! recipe, we hope you like it.

Use Desicated Coconut.
Use Condensed Milk.
You need Ghee.
Prepare Saffron Milk.
Use Milk Powder.
Use For Filling/Stuffing :.
You need to prepare Gulkand.
Use Roughly Chopped Nuts (Almonds, Pistachios and Cashews).
Use Prepared Coconut Mixture.

Heat up the ghee in a pan on a low flame. Add desicated coconut, condensed milk, saffron milk and milk powder. Mix well. Keep stirring continuously and cook till it thickens and leaves the sides of the pan. Switch off the flame and let it cool to room temperature..
Meanwhile, make the filling by mixing gulkand, chopped nuts and prepared coconut mixture. Mix everything well..
Now divide into the equal portion from the prepared coconut mixture(one tbsp) and filling mixture(half tbsp)..
Take one portion of the coconut mixture. Roll and flatten with hand. Make ball of the filling mixture and keep in the center of the coconut mixture. Now gently cover filling mixture by coconut mixture from all sides, seal properly and make a smooth ball of it. Repeat the process to make all the balls. Now gently roll the balls in the desiccated coconut and keep aside..
This ladoo's can be stored in an container for 4 to 5 days and for 10 to 12 days in a refrigerator and can also be had during fasting..

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