Lemon laddoos

1. 1

   Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base).

2. 2

   Pour the biscuit crumbs into a large bowl and stir in the milk powder.

3. 3

   Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off.

4. 4

   Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle.

5. 5

   Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5-10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball.

6. 6

   Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate.

7. 7

   Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve.

1 serving ≈ 42 g

Nutrition values are estimates. - means data is unavailable.