Laddoos are a traditional spiced Indian sweet, often made with condensed milk, nuts, fruit and spices and eaten on festive days such as Diwali, the Hindu festival of light.
MAKES 20 LADDOOS
2 tbsp salted butter, plus extra for greasing
400g can condensed milk
100g cocoa powder
5 tbsp chopped cashew nuts or almonds
2 tbsp desiccated coconut
1. Put the butter and condensed milk into a heavy-based saucepan. Cook over a low heat for about 10 minutes, stirring constantly, until the mixture thickens and begins to leave the sides of the pan.
2. Mix in the cocoa, stirring to remove any lumps and make a smooth paste, then stir in half of the cashews or almonds.
3. Grease an ovenproof dish with a little extra butter, then pour in the thick cocoa mixture and smooth the surface with a spatula. Leave to cool and set at room temperature.
4. Break off small pieces of the set mixture and roll each piece into a cherry-sized ball. Dip some of the chocolate balls in the remaining chopped cashews or almonds and some in the coconut until coated, leaving some plain, too, so that you have a mix of textured laddoos. Store in an airtight container in the fridge for up to a week.
TIP I like using dark cocoa powder for this recipe as it gives a more intense colour and taste, but you can use any cocoa powder that is chocolatey in taste.
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