But before we delve into the scrumptious world of milkmaid coconut ladoo, let me take you back to the delightful celebration at my toddler’s preschool for Rakshabandhan. It was a day filled with excitement and anticipation, as moms like me were tasked with bringing in sweet treats to share with everyone. I was determined to find a treat that would be just perfect for the occasion – something not overly sweet yet irresistibly delicious, especially for the little ones. And of course, it had to be a recipe that could be whipped up quickly and easily amidst our busy schedules.

After some searching and exploring, I stumbled upon a culinary gem that immediately caught my attention – the milkmaid coconut ladoo. It seemed to embody everything I was looking for – a delightful combination of simplicity, rich flavor, and a creamy texture that would make taste buds dance with joy. These coconut laddoos had the perfect balance of sweetness, making them a delightful indulgence for kids and adults alike.

Now, with the stage set and anticipation building, let’s venture into the realm of this mouthwatering milkmaid coconut ladoo recipe, where simplicity meets scrumptiousness. Get ready to embark on a culinary journey that will surely leave you craving for more!

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Milkmaid Coconut Ladoo Recipe for Toddlers

Ingredients:

200 gm Milkmaid Condensed Milk
1 3/4 cup Grated coconut
1/2 tsp  Cardamom powder
Almond slivers for garnishing
1/4 cup Dessicated coconut for rolling

Method:

1. To begin making the milkmaid coconut ladoo recipe, take a heavy-bottomed pan and combine the condensed milk and grated coconut in it. Stir the mixture continuously over low heat until it starts to thicken.

2. Next, add a sprinkle of cardamom powder to the mixture in the pan. Continue stirring the mixture over low heat until it reaches a consistency where it starts to leave the sides of the pan. This indicates that the mixture has thickened and is ready for the next step.

3. Transfer the thickened mixture from the pan to a separate bowl and allow it to cool down. Once it has reached a comfortable temperature for handling, take small portions of the mixture and shape them into round ladoos. If you find that the mixture is still too runny and not forming a dough-like consistency, you can heat it again on low flame until it thickens to the desired texture.

4. Roll the ladoos in grated coconut till evenly coated. Garnish with almond silvers.

Your coconut ladoos are ready to be devoured!

A milkmaid coconut ladoo will last well for 4-5 days in the refrigerator.  That is, if there are any leftovers to store; the ones we made were a hit with all the kids and even the teachers!! So the next time you have a tin of condensed milk lying around, you know what to do!

Milkmaid Coconut Ladoo Recipe for Toddlers

Ladoos are always a hit with little kids and these coconut flavored ladoos are sure to disappear within no time!

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Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author: Kanika Aggarwal Garg

Ingredients

• 200 gm Milkmaid Condensed Milk
• 1 3/4 cup Grated coconut
• 1/2 tsp Cardamom powder
• Almond slivers for garnishing
• 1/4 cup Dessicated coconut for rolling

Instructions

• In a heavy bottomed pan, add the condensed milk and grated coconut. Keep stirring on a low flame till the mixture starts thickening.
• Add the cardamom powder. Continue stirring on a low flame till the mixture leaves the pan.
• Transfer the mixture to another bowl and let it cool. Once cool enough to handle, make small ladoos out of the dough. If the mixture is too runny rather than dough-like, heat it again till thick enough.
• Roll the ladoos in grated coconut till evenly coated. Garnish with almond silvers.