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.
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
Continue to fry for 12 minutes making sure it does not stick to the pan. The mix will dry slightly.
At this stage add the cashew nuts and continue to fry for 2 minutes. Turn the heat off and add the ghee.
Cool the mix completely and roll in bitesize balls. Coat in desiccated coconut and serve.