Add desiccated coconut to a microwave safe bowl and heat it in two 30-second increments in the microwave, stirring in between. This helps the dried coconut become moist and release its flavor.
Add condensed milk, milk and ghee to the coconut and mix well. Pop it back in the microwave for a total of 2 to 3 minutes, taking it out EVERY 30 seconds and stirring it well. Since microwave temperatures vary, keep an eye on your mix starting at the 2 minute mark .
The coconut mix is done when it forms a soft dough. It takes me 3 minutes to accomplish that texture.
Add cardamom powder and mix well.
To make ladoos, take about a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball.
Coat each ladoo in the reserved desiccated coconut. Your coconut ladoos are ready!
Stovetop Method for Coconut Ladoo
Heat the pan over medium heat. Add desiccated coconut and saute for 30 seconds, stirring continuously. This helps the dried coconut become moist and release it's flavor.
Add condensed milk, milk and ghee to the coconut and mix well. Keep stirring every 2 minutes so that the mix doesn't stick to the bottom and burn.
Stir till the mix starts drying and the mix reaches a soft dough like consistency. Keep a close eye on your mix starting at the 10 minute mark. It can take between 12-15 minutes, depending on your stove heat level. Turn off the heat and add cardamom powder, and mix well.
To make ladoos, take about a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball.
Coat the ladoos in the reserved desiccated coconut.
Color Variation: Pink Coconut Ladoo
Add 2 drops of your choice of gel food color to the dough before forming the ladoos. I added 2 drops of Wilson pink gel color to get pink coconut ladoos.
Notes
Use fresh coconut, if desired. Look for shredded coconut meat in the refrigerated area of the produce section in major grocery stores. Whether buying it pre-shredded or shredding it at home, be sure to use finely shredded coconut in this recipe. Then, skip Step 1 and omit the milk in the recipe.
Milk is required for the microwave method. Since the microwave conducts at such a high heat, the addition of milk prevents the fudge mix from drying out. Omit the milk for the stovetop method.
Reserve ¼ cup coconut for coating. This final step enhances the look and taste of the ladoos.
Add your desired pop of color. I love the traditional blush pink, but use any gel food coloring you love.
Make it vegan and dairy-free. Substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee.
Store in the fridge or freezer. Make the coconut fudge balls up to one week ahead and store in an airtight container in the fridge. Alternatively, freeze for up to 1 month. Thaw overnight in the fridge.
Remove from the fridge for 5 minutes before serving. This takes some of the chill off and makes them taste even more coconutty!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.