This dessert is inspired by watching the new Food network star Aarti Sequira make coconut burfis on her show ‘Aarti Party’. Sure I have made coconut burfis before..but what stood out to me was the pretty pink color of the burfis she made..Pretty in pink. This recipe is so easy that it can be made under 15 minutes from start to finish.
3 cups dessicated coconut(unsweetened)
1 can sweetened condensed milk
1/4 cup sugar
1/4 cup milk
1/2 tsp ground cardamom powder
couple of drops red food color
couple of drops of rose water
1 tsp ghee
Reserve about 1/4 cup of the dessicated coconut in a bowl. Place the remaining coconut, condensed milk, sugar and milk in a nonstick pan over medium heat. Gently stir it until the sugar dissolves in the milk and the whole mixture congeals together in one mass, about 10 minutes. Add the cardamom powder, the red food color and rose water. Mix to combine again. Drizzle in the ghee and keep stirring until the mixture leaves the sides of the pan. Remove from heat.
Line a cookie sheet with wax paper, using a small ice cream scoop, scoop the hot coconut mixture into small balls.This helps you get even sized ladoos and also for the mixture to cool faster. By the time you dish out the portions, the mixture should be just warm and safe to handle. Roll each of the portions to a smooth ball and roll it in the reserved coconut. It is not necessary but it makes for a pretty snowflake effect on the ladoos. I got about 2 dozen ladoos from the above measurement.
Verdict: The ladoos were sweet and chewy. The rose water and cardamom added a great floral aroma to the ladoos. And best of all , it was a pretty pink color.Pin It