Diwali is about good food and sharing delicious homemade sweets with family and friends. These Coconut and Jaggery laddoos are a must-have at my home, and I always make a big batch to send over to friends in the lead up to the festival. A simple recipe with minimum ingredients but so much goodness! These are also gluten-free.
Just make sure to use fresh coconut as the laddoos need a little bit of moisture as they cook. Store in boxes, and they’ll keep for a couple of days. Adding ghee helps rolls them out and ensure they stay moist.
Method
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Add the coconut, jaggery and cardamom powder to a heavy bottom non stick saucepan. Heat over a medium flame and stir well making sure the jaggery mixes with the coconut
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Continue to fry for 12 minutes making sure it does not stick to the pan. The mix will dry slightly.
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At this stage add the cashew nuts and continue to fry for 2 minutes. Turn the heat off and add the ghee.
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Cool the mix completely and roll in bitesize balls. Coat in desiccated coconut and serve.
