15-Minute Coconut and Sweetened Milk Dessert

Components:

1. An additional cup of desiccated coconut for rolling
2. One 14-ounce can of condensed milk with added sugar
3. Half a teaspoon of optional cardamom powder
4. One tablespoon of unsalted butter or ghee
5. 1/4 cup of chopped nuts, if desired for texture
6. 1/4 teaspoon vanilla extract or a few strands of saffron (optional for flavor)

Directions:

Warm up the butter or ghee:

• Melt the unsalted butter or ghee in a non-stick skillet over medium heat.

Toast the coconut.

• Stirring continuously, add the desiccated coconut to the pan and toast it lightly for two to three minutes. You only want to release the coconut’s aroma, so take care not to brown it too much.

Add the condensed milk that has been sweetened.

• Pour the sweetened condensed milk into the pan with the toasted coconut after lowering the heat. Mix thoroughly to incorporate.
• For extra flavor, add the vanilla extract, saffron threads, or cardamom powder at this point, if using.

Cook the mixture.

• Keep cooking the mixture over low heat, stirring constantly, until it thickens and starts to separate from the pan’s sides, about 5 to 7 minutes. Now is the time to mix in any chopped nuts.

Form the Dessert:

• Remove the mixture from the heat once it has thickened and allow it to cool slightly until it is manageable.
• Roll little pieces of the mixture into walnut-sized balls using your palms greased with a little butter or ghee.
• Coat each ball by rolling it in the remaining desiccated coconut.

Serve:

• You can serve your coconut and sweetened milk dessert right away, or chill it for a firmer texture.

Note: When you’re pressed for time but still want something sweet, this simple dessert—known as coconut jadoos in Indian cuisine—is the ideal treat. The nutty coconut and the rich taste of sweetened condensed milk combine to create a delightful and filling treat.