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!
Equipment
- 1 pan
- 1 plate
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
Instructions
- 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
- 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
- Add the cardamom powder and mix well until the syrup is evenly incorporated and the mixture thickens.1/2 tsp Cardamom Powder
- Remove the pan from the heat and let the mixture cool for 3-4 minutes until warm enough to handle.
- Take some desiccated coconut on a plate for rolling the ladoos.
- Grease your hands with ghee or oil.Oil or Ghee (clarified butter)
- 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
- 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.
- 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.
- If the mixture is hardened, add 2-3 tablespoons of water or milk to the mixture.