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Coconut Almond Ladoo with Almond Flour Recipe Pin

Coconut Almond Ladoo Recipe

Toasted coconut and almond flour rolled into a delightful ball. Perfect for any occasion and easy to make. A treat that's sure to impress!
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Servings: 15 pieces
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Desiccated Coconut dry shredded
  • 1 cup Almond Flour
  • 1/2 cup Sugar
  • 3-4 tbsp Water
  • 1/2 tsp Cardamom Powder for flavoring (optional)
  • Oil or Ghee (clarified butter) for greasing

Equipment

  • 1 pan
  • 1 plate

Method
 

  1. Heat a pan over medium-low flame and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat.
    1 cup Desiccated Coconut, 1 cup Almond Flour
  2. In the same pan or separate saucepan, combine sugar and water over medium heat. Cook until the sugar dissolves completely and the syrup thickens slightly.
    1/2 cup Sugar, 3-4 tbsp Water
  3. Add the cardamom powder and mix well until the syrup is evenly incorporated and the mixture thickens.
    1/2 tsp Cardamom Powder
  4. Remove the pan from the heat and let the mixture cool for 3-4 minutes until warm enough to handle.
  5. Take some desiccated coconut on a plate for rolling the ladoos.
  6. Grease your hands with ghee or oil.
    Oil or Ghee (clarified butter)
  7. Take a small amount of the warm mixture and roll it into a ball using both hands. Roll the ball over the desiccated coconut for coating.

Notes

  1. Store the ladoos in an airtight container in the refrigerator for up to a week. If you are storing them in the refrigerator, remember to take them out 30 minutes before serving to bring them to room temperature.
  2. If you don't have almond flour, make it at home by roasting the almonds for 3-4 minutes in a pan on low heat and then grind it into a fine powder.
  3. If the mixture is hardened, add 2-3 tablespoons of water or milk to the mixture.