Coconut Ladoos

by Kathleen Morrison

Servings:

INGREDIENTS

2 fresh coconuts, finely scraped
An equal quantity of grated jaggery
1 tsp. ground cardamom

INSTRUCTIONS

Heat the jaggery with 2 tbsp. water on a low flame until it bubbles and the syrup achieves a one-thread consistency. Cool slightly and add the coconut and cardamom powder. Cool. With greased hand, press the warm mixture into small, lemon-sized balls (ladoos). Cool and serve.

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Tagged: coconutladoos, indian add tags

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