Coconut Almond Ladoo
1. Briefly pulse coconut, almond flour and cardamom in a food processor until mixed. Add to a large skillet and heat over medium low heat. Cook for 1-2 minutes, stirring often, until just slightly toasted and aromatic. 2. Add the sweetened condensed milk (and rose water if you are using) and whisk until fully combined and continue to cook for another 3-4 minutes until the mixture solidifies and starts to come together and look like a shiny dough. Remove from heat and let cool for a few minutes or until you can easily work with it (don’t let it cool completely or it will harden).
3. Grease your hands with a little ghee, then take about 1 tbsp of dough into your hands and roll into a smooth ball. Roll in additional shredded coconut, then set on a baking sheet to finish setting up. Repeat until all ladoo are shaped.
4. Let rest for an hour then store in an airtight container in the fridge for up to a week. When ready to serve, remove from fridge and let come to room temperature (about 30 min).
Directions
1. Briefly pulse coconut, almond flour and cardamom in a food processor until mixed. Add to a large skillet and heat over medium low heat. Cook for 1-2 minutes, stirring often, until just slightly toasted and aromatic. 2. Add the sweetened condensed milk (and rose water if you are using) and whisk until fully combined and continue to cook for another 3-4 minutes until the mixture solidifies and starts to come together and look like a shiny dough. Remove from heat and let cool for a few minutes or until you can easily work with it (don’t let it cool completely or it will harden).
3. Grease your hands with a little ghee, then take about 1 tbsp of dough into your hands and roll into a smooth ball. Roll in additional shredded coconut, then set on a baking sheet to finish setting up. Repeat until all ladoo are shaped.
4. Let rest for an hour then store in an airtight container in the fridge for up to a week. When ready to serve, remove from fridge and let come to room temperature (about 30 min).
