Toasted Coconut Laddu Recipe
Toasted Coconut Balls - Toasted Coconut Cardamom Laddu.
These soft balls of coconut, coconut milk, cardamom and coconut sugar are often served when celebrating Indian festivals.
Recipe type: Dessert
Cuisine: Indian, Vegan, Gluten-free
Serves: 3
Makes 8 to 10 balls
INGREDIENTS
1.5 cups dried shredded coconut or fresh shredded coconut
1 cup full fat coconut milk or coconut cream
seeds of 1 green cardamom pod (can use other flavors such as vanilla, cinnamon, caramel, lemon zest etc.)
⅓ cup or more raw sugar, coconut sugar, jaggery powder or date sugar
a pinch of salt
INSTRUCTIONS
If using dried shredded coconut, pulse the coconut shreds in a blender to make small shreds or coarse meal size shreds and set aside.
Pulse for a few seconds, 3 to 4 times. Crush cardamom seeds in a mortar and pestle and set aside.
Dry toast the coconut in a skillet over medium low heat. Toast until most of the coconut is golden. 3 to 5 mins. Stir occasionally to avoid burning.
Add coconut milk/cream and cardamom, cook for 2 mins.
Add sugar and salt, increase heat to medium and cook for 15 to 20 mins, or until the mixture completely absorbs the liquid and does not leak any moisture when squeezed or pressed.
Cool to room temperature, them shape into balls. Serve!
Keep covered on the counter for the day and refrigerate. Can be refrigerated for up to a week.
Note: Use other flavors of choice. Such as caramel, (1/2 tsp or more) vanilla, cinnamon or 1 tsp lemon zest to make lemon coconut snowballs. Add 1 to 2 Tbsp cocoa powder with the sugar to make chocolate snowballs.
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