Biscoff Ladoo
15 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 15 biscoff cookies ( 114 grams , you need 1 cup of cookie crumbs)
- ΒΎ tablespoon ghee
- ΒΎ cup desiccated coconut powder ( 57 grams )
- ΒΌ cup condensed milk (sweetened, reduce 1 tablespoon for a less sweet ladoo)
- 3 tablespoons milk ( 45 ml )
Method
- Start by making the cookie crumbs first. Add biscoff cookies to a food processor and pulse until you get fine crumbs. You need 1 cup of cookie crumbs for this recipe. Set this side.
- Now add ghee along with desiccated coconut powder to a pan on medium heat and cook for around 2 minutes, stirring constantly until coconut is lightly fragrant.
- Then add the biscoff cookie crumbs to the pan and mix until everything is well combined.
- Then add the sweetened condensed milk along with 3 tablespoons milk and mix. You can reduce the condensed milk by 1 tablespoon if you prefer less sweet ladoo. Stir and cook for 1 minute or so until everything comes together as a dough. Remove dough from the pan and transfer it to a bowl to make ladoos.
- To make the ladoo, take a small portion from the dough and then press and roll between your palms to give it a round shape. Roll the ladoo into more desiccated coconut powder. Make all ladoos similarly and store them in an airtight container for up to 2-3 days at room temperature.