Toasted Coconut Ladoo Balls

By Vegan Richa · 40 min

Ingredients

Instructions

1. If the coconut shreds are coarse, pulse them in a blender 3 to 4 times, a few seconds each, to get small shreds or coarse meal. Set aside.
2. Crush the cardamom seeds in a mortar or with the flat of a knife and set aside.
3. Dry-toast the coconut in a skillet over medium-low heat, stirring now and then, for 3 to 5 minutes until most of it is golden. Stir in the almond flour, then take the pan off the heat.
4. In another skillet over medium heat, combine the milk, sugar, salt and vegan butter. Bring to a boil, then cook 3 to 5 minutes until it starts to thicken slightly.
5. Pour this onto the toasted coconut and mix well, pressing. Cook 1 to 3 more minutes, stirring, until the mixture is a cohesive dough that is not runny or soft and offers some resistance when mixed.
6. Stir in the crushed cardamom, then move the pan off the heat.
7. Let the mixture cool until just warm and easy to handle, then shape into balls. Roll in extra coconut, chopped pistachios or dried rose petals, or coat in melted chocolate if you like.

Summarized from Vegan Richa's video. Watch it for the details.

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