Coconut Ladoo in 5 Mins

By Hebbars Kitchen · 5 min

Ingredients

Instructions

1. In a pan, heat 2 tbsp ghee and add 1/2 cup almonds, 1/2 cup cashews, 1/4 cup walnuts, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins.
2. Roast on low heat until the nuts turn crunchy, then set aside.
3. In a large kadai, heat 2 tbsp ghee and add 4 cups grated coconut.
4. Roast on low heat until the coconut smells aromatic. If using desiccated coconut, soak it in warm water for at least 10 minutes first.
5. Add 2 cups jaggery and mix well.
6. Keep cooking until the jaggery melts and the mixture starts to hold its shape.
7. Add the roasted nuts, 1 tbsp poppy seeds and 1/2 tsp cardamom powder, and mix well.
8. Let the mixture cool slightly.
9. While it is still warm, shape it into ladoos.
10. Store refrigerated; they keep for 2 weeks.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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