Heavenly sweet coconut balls | Kukskitchen

Sweets!! my favourite food, to make or to eat. They r so quick to prepare, well most of them, and sooooo yummylicious  too. With Diwali around the corner, kukskitchen tried a few of them too. There is an interesting story to share about one of them, let me leave that till I post its recipe ;-) It was sooo embarassing!

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Anyways, anything to do with coconut and I get excited, yes me the Keralan wakes up again. One night I had the erge to eat some thing sweet and, as it always happens on such occasions, there was nothing sweet in the house, well, except for sugar and honey. I was so desperate for a sweet and it was past 10 at night already, and we were watching X-factor. My mind got to work, something very quick to make, with the ingredients I already have stock in house. Something that I can prepare during the ad break!

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YESSSS! The good old 7 cups, my mums masterpiece. I was so happy and I raided my cupboard. And to my despair there was no gramflour left. Oh dear. What next? Coconut balls! Yes, that is the verdict. Coconut balls it is then :-)

Here is how I made it.

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Preparation: 10 mts
Cooking Time: 15 mts

Makes approx 16-18 balls

Ingredients:

Grated coconut, dessicated - 4 cups
Milk powder - 1/2 cup
Condensed milk - 1 tin (400g)
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp

A few tbsps of dessicated coconut to garnish

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Method:

- Heat 1/2 tbsp ghee in a heavy bottomed vessel. Add coconut and saute for 4-5 mts on low flame.

- Add 1/2 cup milk powder and a tin of condensed milk and keep stirring constantly (on low flame) till it starts leaving the sides of the vessel, approx 8-10 mts.

- Add 1/2 tsp cardamom powder and mix. Turn off heat and cool. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.

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Tips:

In an air tight container, place the balls in your fridge for longer shelf life.
At room temperature they stay fresh up to 2-3 days.

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