Toasted Coconut Balls – Toasted Coconut Cardamom Ladoo. 4 Ingredients! Ready in 20. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate the (Indian) festival season. Use other flavors of choice like vanilla, cardamom or lemon zest to make lemon coconut snowballs.
Just like Dals, there are many many variations of Ladoos (Sweet balls) depending on the region, family, festival and preference. These fudgy balls of coconut have just 4 ingredients. Shredded coconut, coconut milk, cardamom and sugar or sweetener of choice.
Toast the shredded coconut until nicely golden brown. Add coconut milk or coconut cream and cook for a minute. Add cardamom and sugar and continue to mix and cook until the liquid dries out. Cool, shape and serve! You can use dried shredded coconut or fresh shredded coconut for these Ladoos. Fresh shredded coconut can be found in Indian stores in the frozen section. Or if you can find a fresh coconut, shred your own (I kid, I never do that :)). The dried shredded coconut often is not fine. Pulse it a few times to reduce the shred size so that the coconut can absorb the liquid and flavor better and make less chewy ladoos. I use cardamom in these ladoos because I love fresh cardamom and this is a ladoo. Use other flavors such as a dash of vanilla extract, some lemon zest for some amazing zesty coconut balls.
Diwali, the big Hindu festival of lights is around the corner. Make these easy ladoos, some Besan Burfi (chickpea flour fudge bars), Kaju Katli (cashew fudge), Mango ladoo, and dairy-free Gulab jamun (doughnut holes), Besan Halwa (chickpea flour spoon fudge) or Carrot Halwa this Diwali.
Toasted Coconut Balls - Toasted Coconut Ladoo Recipe
- 1.5 cups (120 g) dried shredded coconut or fresh shredded coconut
- 1 cup (226 ml) full fat coconut milk or coconut cream for fudgier
- seeds of 1 green cardamom pod or use other flavors as vanilla, cinnamon, lemon zest etc.
- 1/3 cup (66.67 g) or more raw sugar coconut sugar or jaggery powder or date sugar
- a pinch of salt
- If using dried shredded coconut, pulse the coconut shreds in a blender to make small shred 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 refrigerated for upto a week.