Coconut Laddoo
These soft, round coconut, milk powder, and sugar treats are a traditional sweet delicacy often enjoyed during Diwali.
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Instructions
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Melt 2 tablespoons ghee in a skillet over medium-low heat, then toast 2 cups shredded coconut and 1/4 cup milk powder for 2-4 minutes until lightly pink and fragrant; transfer to a large bowl.
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In a medium saucepan, combine 1 1/2 cups water and 3/4 cup granulated sugar, stirring until dissolved. Heat the syrup without stirring until it reaches 224 F (about 12 minutes) or forms a string when a cooled drop is pressed between fingers.
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Gradually stir the prepared sugar syrup into the coconut mixture until it holds together when squeezed.
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Optionally, mix in 1/3 cup broken cashews and 1/2 teaspoon ground cardamom until clumpy, then allow the mixture to cool slightly.
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Divide the mixture into 2-tablespoon portions and shape each into a round.
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Roll each round in the remaining 1/2 cup shredded coconut to coat completely.
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Optionally, press a whole roasted cashew or pistachio onto the top of each laddu.