2 cups sugar
3 1/2 cups dry coconut (dry and grated)
1 1/2 cups of full fat milk
Pinch of camphor
In a heavy bottom pan or kadhai boil full fat milk.
After few minutes add grated coconut and mix well.
When coconut completely absorbes the milk add sugar.
Stir continuosly on low flame and make sure that the mixture should not stick to bottom of the pan.
When the mixture starts combining together properly add camphor and mix well.
Remove from heat and allow the mixture to come on room-temperature and then make ladoos of your desired size.
Note: Store in air-tight container, fresh till a week.