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Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Indian
Servings 2 dozen ladoos

Equipment

  • 1 Skillet

Ingredients
  

  • 210 grams (2 cups) desiccated (grated) coconut for cooking plus another 20 g for coating the balls
  • Seeds from 5 cardamom pods
  • 200 ml (3/4 cup) coconut milk
  • 1 tablespoon virgin coconut oil
  • 100 grams (half cup) muscovado sugar or jaggery
  • A pinch of salt

Instructions
 

  • Grind the cardamom seeds with a mortar and pestle until fine.
  • Spread the 20 g dessicated coconut in a plate.  Set aside.  This is where each ball will be coated at the end.
  •  In a skillet, heat the coconut milk at medium setting. 
    Add the coconut oil, sugar and salt and stir.
    Bring this mixture to an energetic boil, and let it boil for 5 minutes.
    Remove the pan from the heat.
  • Add right away the cardamom seeds and the 210 g grated coconut to the sugar mixture.  Mix well.
  •  Allow the mixture to cool for a couple of minutes. Then proceed to make the balls.
  • For this, place two tablespoons of the mixture in the palm of one hand and squeeze it by forming a fist, then press and shape until it becomes a ball.
  • Roll the ball in the remaining grated coconut to coat it.

Notes

Tips: Form each ladoo with just one hand.  A ball cannot be formed properly if both hands are used for it. Make the ladoos while the mixture is warm, otherwise the mixture will become hard. The ladoos will last several days when stored in an airtight container in the refrigerator.