Ingredients for the ladoos. Remove the black skin of coconut and grate the coconut using a food processor or grater. You can use one tin (400 g) fat free condense milk instead of milk. Divide the condensed milk in half for each variety. Add sugar according to your taste.
Heat ghee in a heavy bottom pan at a little lower than medium heat. Add coconut and saute for 30 sec. Add sugar, milk powder and milk in to it. Stir continuously with a spatula so that it does not stick to the bottom of the pan.
Continue cooking for about 15 minutes at the same heat setting till the the coconut mixture starts foaming and is dry enough. Turn off the heat and let it cool down. Add cardamom powder, rose-kewra essence and pistachios and mix well.
Grease some ghee on your palm and make a ladoo. Dust the ladoos with desiccated coconut powder all around.
Plain Coconut ladoos are ready.
For Beetroot Coconut Ladoo
For beetroot coconut ladoo, heat ghee in a heavy bottom pan at a little lower than medium heat. Add beetroot and saute for 30 sec.
Add coconut in to it and saute for 30 sec. Add milk, milk powder, sugar and stirring continuously with a spatula so that it does not stick to the bottom of the pan.
Continue cooking for about 15 minutes at the same heat setting till the coconut mixture starts foaming and dry enough. Turn of the heat. let it cool down. Add cardamom powder, rose-kewra essence and pistachios and mix well.
Grease some ghee on palm and make a ladoo into whatever size you want. Dust the ladoos with desiccated coconut powder all around.