Mango Coconut Laddoo

Diwali is the perfect excuse to fill the house with sweets, and these Mango Coconut Laddoo are one of the easiest to make. Sunny mango, toasted coconut and a hint of cardamom come together in one pan, then get rolled into soft, melt-in-the-mouth bites. Makes 18 to 20 laddoo in about 30 minutes, plus 30 minutes in the fridge.

Ingredients:-

• 1 cup (about 90 g) desiccated coconut, plus ¼ cup for rolling
• ¾ cup mango puree (1 mango blitzed)
• ½ cup sweetened condensed milk (vegan: coconut condensed milk)
• 1 teaspoon desi ghee
• 4 cardamom pods, seeds crushed
• a pinch of saffron (optional)

Directions:-

1. Warm the ghee in a pan and toast 1 cup of the coconut on low heat for 2 minutes, without letting it brown.
2. Add the mango puree, condensed milk, crushed cardamom and saffron.
3. Stir for 7-10 minutes, until the mixture leaves the sides of the pan and comes together as one mass.
4. Let it cool until you can handle it, then roll into 18-20 small balls.
5. Roll each laddoo in the remaining ¼ cup of coconut.
6. Chill for 30 minutes before serving.