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300 grams grated fresh coconut (about 1 1/2 cups)
1 tin Milkmaid
200 grams (1 cup) suji (semolina)
1 cup powdered sugar (200 grams)
Method:
- Dry roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.
- Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.
- Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
- Now add all the rest of the ingredients and mix well.
- Make small balls of the mixture, about the size of a table tennis ball.
- Roll the ladoo in the dry coconut powder that we kept aside earlier.
- Keep in refrigerator once done. Serve it with hot puri.