Coconut Almond Ladoo Recipe
Ingredients
- 1 cup Desiccated Coconut
- 1 cup Almond Flour
- ½ can Sweetened Condensed Milk
- ½ tsp Cardamom Powder
For Rolling:
- 2 tbsp Desiccated Coconut
- 1 tsp Ghee
Instructions
- Heat a pan on medium-low flame, and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat until you get a nutty aroma.
- Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it comes together.
- Now add the cardamom powder and mix again. The mixture should be thick such that you can roll in your hands.
- Take the pan off the flame and let the mixture cool for 3-4 minutes. We want the mixture to be warm at a temperature you can take in your hand.
- In another plate, take some desiccated coconut to roll the ladoos.
- Grease your hands with ghee or oil. Take a small amount of mixture in your hands and roll it like a ball using both hands. Roll the ball over the desiccated coconut kept aside for rolling.
- Keep them at room temperature for about an hour & Enjoy!
Note:
- These ladoo's will store well in an air tight container in the refrigerator for up to a week. If you are storing them in the refrigerator, then remove them 30 mins before serving.
- If you don't have Almond flour, grind almonds to make a fine powder.