The reason I made the condensed milk was to make coconut ladoo's / truffles. I was very happy with the texture and taste of the condensed milk. I was trying to make coconut ladoo's with dessicated coconuts and I saw many posts titled "coconut truffles". In Morocco, they referred to coconut ladoo's as coconut truffles. It was super easy to make and can be done is less than 10 minutes. They remain moist in the center and is perfect to give as gifts, serve as desserts or as a snack. It was delicious and chewy and perfect for a little something after dinner.
Measuring Cup and Spoon
Dessicated Coconut - 2 1/2 cups plus 1/4 cup
Condensed Milk - 1 cup
Pistachios - 10
Cardamom - 4 pods powdered
Ghee 1 tsp
1. Heat the frying pan on medium. Dry roast 2 1/2 cups of coconut until it gets aromatic while still remaining white.
2. Add condensed milk, cardamom powder and mix well for a minute or two. Remove from heat and allow to cool.
3. Coarsely powder pistachios and coconut and place them in a plate.
4. Make small balls with the cooled mixture. Roll them in the coarse mixture and enjoy them.