Coconut Ladoo
Coconut Ladoo is an essential sweet in Indian cuisine, often prepared during festivities like Diwali. This is another version of ladoo, which uses gram flour. Easy to make, these little sweet balls are made from grated coconut and condensed milk. Naturally gluten-free, Coconut Ladoos are rich, soft and flavored with cardamom. They are perfect to be served as dessert or as a snack during celebrations, bringing a sweet and exotic touch to your table.
Ingredients
- 200 g grated coconut (plus a little more for coating)
- 200 g sweetened condensed milk
- 1 tbsp ghee (or butter)
- 1 tsp cardamom powder
- A few chopped pistachios or almonds for decoration (optional)
Preparation
- Preparation of the base: In a pan, heat the ghee over low heat. Add the grated coconut and fry gently for about 5 minutes, until it gives off a light toasted aroma but does not brown.
- Adding the condensed milk: Add the sweetened condensed milk to the pan, mix well with the coconut. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan (about 5 to 7 minutes).
- Cardamom fragrance: Add the cardamom powder and mix well to flavor the mixture. Remove from heat and let cool slightly until you can handle it.
- Forming ladoos: Once cooled, take tablespoon sized portions and form small balls in your hands. Roll each ladoo in grated coconut to coat.
- Decoration: If desired, decorate each ladoo with a piece of pistachio or almond on top to add a crunchy and colorful touch.
- Rest: Let the ladoos rest in the refrigerator for about 30 minutes before serving. They keep well in an airtight container for several days.
Note
For a more fragrant version, you can add a touch of rose water or saffron to the mixture. These Coconut Ladoos are also delicious in a vegan version by replacing the ghee with coconut oil.