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Coconut Almond Ladoo Recipe

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Pakistani
Servings 4
Calories 96 kcal

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.