COCONUT LADDOO WITH BEETROOT COLOUR

Ingredients 

• 350 gm                      Desiccated Coconut
• 1 tin (400g)               Sweetened Condensed Milk
• 1 small                       Beetroot
• 2 to 3                         Cardamom pieces
• 2 drops                      Vanilla essence
• 2 drop of oil to apply on hand

Making

PROCEDURE for beetroot colour

Chop your beets in cube size, cover with water and let it boil until the whole water turn maroon in colour. By this time your beets will be cooked. Remove the beets and let the juice simmer for another 15 minutes. If your beet juice have the earthy taste, you may add a dash of vanilla essence or ½ spoon of sugar to remove the earthly taste. (The cooked beetroot can be eaten in the form of Salad with yogurt and salt).

PROCEDURE for Coconut laddoo

Keep aside 1/4 cup of desiccated coconut.

Mix thoroughly few drops of beetroot juice in the milkmaid tin until the desired colour is obtained.  Heat a pan, on a medium flame and add the milkmaid + desiccated coconut.  If required, you can add in more beetroot juice as per your desired colour.  Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.  Once heated, cook on a slow fire for till the mixture starts leaving the sides of the pan for 2 to 3 minutes, Remove from fire and let it cool down a bit.

Apply 2 drops of oil on your hands and roll out small laddoos.  Then roll the laddoos in the reserved desiccated coconut powder.  Garnish with pistachios or raisins. 

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