Next week is Diwali (Deepavali). I’m not Hindu (nor am I anything else), but in one description I’ve read, it described Diwali as a celebration of victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. Those are ideals that I can get on-board with. One of the things that many of my Indian friends have done is have given sweets for Diwali, so I thought that I would try making some myself. I’ve never made this type of sweet before, and I know that it isn’t a very traditional recipe in any way, but they were easy to make and taste amazing. So Happy Diwali to one and all!
1 cup coconut, finely shredded and some more to roll on top of the ladoo
1/2 cup condensed milk
1/2 teaspoon cardamom powder
sliced almonds, for garnishing
Place the finely shredded coconut in a dutch oven over and roast for 2 minutes at low flame. Add the cardamom powder and mix. Add the condensed milk and mix until all the coconut is coated with condensed milk. In a few minutes, the mixture will become thick. Make sure that it is not too liquidy (it will firm up some when it cools), but that the mixture also holds together when rolled. Switch off the flame and let the mixture cool down for 5 minutes.
Spray hands with cooking spray or rub with butter. Using a 2 tablespoon disher or measure, scoop into your hand and roll into a ball. Roll the ladoo in some additional finely shredded coconut and garnish with sliced almonds.