Ingredients:

  • 2 cups grated fresh coconut (or unsweetened dried coconut)
  • 1 cup almond flour (finely ground almonds)
  • 1/2 cup jaggery, grated (or brown sugar as a substitute)
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 tablespoon ghee (clarified butter) for cooking
  • Chopped pistachios or almonds (for garnish, optional)

Instructions:

  1. Gather all the ingredients. If using fresh coconut, grate it finely. Ensure the jaggery is grated or cut into small pieces.
  2. In a non-stick pan over medium heat, add 1 tablespoon of ghee. Allow it to melt completely.
  3. Add 2 cups of grated coconut to the pan and stir well to coat. Then, add in the 1/2 cup of grated jaggery. Stir until it melts.
  4. Pour in 1/2 cup of full-fat coconut milk. Add the 1 teaspoon of ground cardamom and 1/4 teaspoon of salt. Mix well and cook for another 5-7 minutes.
  5. Once thickened, remove from heat. Let it cool slightly, then grease your hands with ghee and shape into small round balls.
  6. If desired, roll the laddus in chopped pistachios or almonds before placing on a plate.
  7. Allow the laddus to cool completely at room temperature before serving. Store any leftovers in an airtight container.