3-ingredient Coconut Ladoo

Set a heavy bottomed or nonstick pan on medium low heat. Add coconut and dry roast until fragrant but not browned.

While coconut is roasting, break apart cardamom pods. Take the seeds out and grind the seeds into a powder. Add sweetened condensed milk and cardamom powder to the coconut and mix well. Keep stirring and mixing until the mixture comes together, approximately 2 to 3 minutes. Turn heat off and let mixture cool for 5 minutes or so.

Line a cookie sheet with parchment or silicone mat and fill a bowl with room temperature water. To form the ladoos, rub your hands with water, take about 1 tablespoonful of coconut mixture and form it into a ball. Lay it on the cookie sheet. Repeat until all the coconut mixture is used up.

This recipe should make close to 50 bite-size ladoos. Kids and grown-ups alike will love these.

Notes:
1. You have to form the ladoos while the coconut mixture is still warm. As the mixture cools, it will get harder to form it.
2. Refrigerate the ladoos for about 1 hour and then store in an airtight container in the refrigerator. Best served at room temperature.
3. You can also form the mixture into burfee by pouring the coconut mixture onto a greased baking sheet, spreading it in an even layer. Refrigerate for 1 hour and then cut into squares.