These little snowballs are made from a delicious milk curd packed with coconut and filled with a rich chocolate ganache.
Pour the milk into a large pan over a high heat and bring to the boil. Turn off the heat. Add the vinegar and stir until the milk curdles and leaves a green, watery liquid. Place the muslin-lined sieve or colander over a bowl, and pour the milk through it to drain the curds (chhana). Discard the watery liquid and place the sieve or colander under the cold tap and run water through the chhana to stop them cooking and becoming tough (this will also remove the vinegar). Squeeze out the excess water as much as possible, then leave the chhana to drain, weighted by a saucer with a mug on top, into a bowl for 30 minutes.
Meanwhile, make the filling. Place the cream and butter in a medium pan over a low heat and allow the butter to melt. Place the chopped chocolate in a small bowl, pour the cream and butter mixture over, leave for 5 minutes, then stir with a spatula until smooth. Allow to cool for 10 minutes, then freeze for 30 minutes (this is the ladoo).
Melt the ghee in a frying pan over a low–medium heat. Crumble the drained chhana into the pan and stir well for 2–3 minutes. When the channa softens, add the sugar and mix well. Keep stirring for 1–2 minutes on a low heat, then add 65g of the desiccated coconut and mix well for about 1 minute. Transfer the mixture to a bowl and let it cool down a little, then taste. If it needs sweetening, add the condensed milk 1 tablespoon at a time to taste. This will also help to bind the mixture together a little, but don’t add too much or the chhana will become sticky and hard to roll.
Take the ladoo out of the freezer. Scoop 12 small balls, each about ½–1 teaspoon. Place the remaining desiccated coconut on a large plate.
To make the sweets, grease your hands with little ghee, take a small portion of the chhana mixture, flatten it and add a ball of the filling mixture in the centre. Bring the edges of the chhana mixture together around the filling and roll to form a ball. Roll in the saucer of coconut and set aside on a plate. Repeat for all the chhana mixture until you have 12 sweets altogether. Chill the sweets in the fridge to firm up before serving.