Lemon laddoos recipe
 Variations on the laddoo can be found across India, from coconut and puffed rice, to gram flour, nuts and sesame or even ground-up, leftover roti. My mother always told me that you can turn anything into a laddoo. Here’s my joyful interpretation of her advice, featuring custard cream biscuits. This (almost) no-cook recipe for laddoos are perfect for gifting. 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water1 large unwaxed lemon, zest only (around 2 tsp)40g/1½oz unsweetened desiccated coconut 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water 1 large unwaxed lemon, zest only (around 2 tsp) 40g/1½oz unsweetened desiccated coconut Method 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). Pour the biscuit crumbs into a large bowl and stir in the milk powder. 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. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. 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. 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. 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. 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). 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). Pour the biscuit crumbs into a large bowl and stir in the milk powder. Pour the biscuit crumbs into a large bowl and stir in the milk powder. 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. 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. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. 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. 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. 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. 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. 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. 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. Recipe tips Store the laddoos in an airtight container in the fridge for up to 1 week. Leave to come to room temperature before serving. Laddoos are a popular sweet to gift during religious and cultural festivals. Jazz these up for sharing with friends and family by decorating with edible flowers, edible gold or silver leaf, nuts, melted chocolate, or a combination of everything.