Almond coconut ladoo Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the almonds until they turn golden brown and fragrant.
• STEP 2.Allow the almonds to cool and then grind them into a fine powder.
• STEP 3.In the same pan, dry roast the desiccated coconut until it turns slightly golden.
• STEP 4.Add the almond powder, jaggery, and cardamom powder to the roasted coconut and mix well.
• STEP 5.Cook the mixture on low heat for a few minutes until it comes together and forms a sticky dough-like consistency.
• STEP 6.Remove the mixture from heat and allow it to cool slightly.
• STEP 7.Grease your hands with ghee and shape the mixture into small round ladoos.
• STEP 8.Allow the ladoos to cool completely before serving or storing.
• STEP 9.Store the almond coconut ladoos in an airtight container at room temperature for up to a week.

Cooking Tips

• Make sure to roast the almonds and coconut on low heat to prevent burning.
• You can adjust the sweetness of the ladoos by adding more or less jaggery according to your preference.
• For added flavor, you can also add a pinch of saffron strands to the mixture.
• If the mixture is too dry, you can add a little melted ghee to bind it together.

Storage and Serving

• Serve the almond coconut ladoos as a sweet treat during festive occasions or as a healthy snack.
• Store the ladoos in an airtight container at room temperature for up to a week.
• You can also refrigerate them for longer shelf life.
• Bring the ladoos to room temperature before serving.