Coconut Laddoos

 

Ingredients:
300 grams dessicated coconut
1 can (14oz/396 g) sweetened condensed milk

1/2 teaspoon cardamom powder

1 tablespoon unsalted butter

Few slivered almonds or pistachios for garnishing (optional)

Preparation:
Take a heavy-bottomed or a non-stick pan. Heat it over the medium flame.

Add butter and melt.

Add condensed milk, cardamom powder and dessicated coconut in the pan.

Stir the mixture over medium to low heat until it starts to thicken (it takes 5-10 minutes) and rolls easily into balls.

Turn off the flame. Cool the mixture and roll into balls.

Roll the balls in coconut powder to coat the surface.

Garnish with slivered almonds or pistachios and serve.



Mysore Pak

Mysore Pak is a popular south Indian sweet dish and is very tasty.

Ingredients:
2 cups bengal gram flour (besan)
2 cups melted butter (unsalted) or ghee
2 cups sugar
11/2 cups water
1/3 teaspoon cardamom powder (optional)

Preparation:
Take one cup of melted butter or ghee in a pan.
Add bengal gram flour into the ghee and fry until golden brown on low heat.
Meanwhile take another heavy bottomed pan.
Add sugar and water into the pan.
Boil on medium flame until it becomes one thread sticky syrup.
Add stir fried gram flour and cardamom powder.
Continue to stir on medium heat.
Add remaining butter or ghee slowly with continuous stirring.
When mixture starts to move freely leaving the ghee on the sides, transfer the mixture into a greased tray.
The mixture sets very quickly. With a sharp knife cut it into squares or desirable shapes. Garnish with sliced almonds.
Store at room temperature or keep in refrigerator.