Ingredients Preparation

Toast cashew nuts in a frying pan with ghee until it turns golden brown and remove them from the pan. When cooled, blend it into powder and mix it with 100g of desiccated coconut. In a separate pot, mix desiccated coconut, sugar and Koko Cuisine Coconut Milk together and cook it in on low heat, while ensuring constant stirring and folding to avoid burning.

Making Ladoo

Once the formula thickens and moisture is mostly evaporated, remove from heat and place the mix in a bowl to cool. Next, portion it in balls of around 18g each and roll them in the cashew and desiccated coconut mix.

Serving

Serve them warm, or chill them in the fridge before serving the finished coconut ladoo.