For a lot of us first generation Indians, making traditional Indian sweets can sometimes feel a little daunting, too complicated and most of the time – we’d honestly rather spend our time making cookies, cupcakes or something that the entire family will actually eat. But these coconut ladoos are a completely different story.
They’re so easy to prepare with just a few ingredients, so delicious, and something everyone is sure to enjoy. Trust us, we tested the recipe out with some very picky palates and these were a yummy success!
Make sure to grab what you need the next time you’re at the grocery, get in the kitchen with the kids and make Diwali even sweeter this year!
PS+ We are totally dipping our ladoos in melted chocolate when we make them next. So many different ways to make them even tastier!
Happy Festival Season and Diwali! #loveandlight2018
- 1½ cup organic grated coconut
- ¾ cup sweetened condensed milk
- ½ teaspoon powdered cardamom
- ½ teaspoon ghee
- 4-5 almonds (soaked overnight, skin removed and sliced)
- In a non-stick pan, toast the coconut over low-medium heat for 4-5 minutes until it becomes slightly golden in color
- Let it cool completely
- Next, add the cardamom powder to the toasted coconut
- Pour the condensed milk can into a large bowl
- Add the cooled coconut mixture to the bowl and use a spatula to mix the ingredients
- Grease hands with a little ghee and form ladoo balls with coconut mixture
- Place an almond on each ladoo if desired
- Arrange on a plate and transfer into an airtight storage container
- If refrigerated, can last up to 5 days