Coconut badam -Ladoos/Bliss Balls
The recipe is super simple and takes only minutes to whip up. Just pop them in the freezer overnight and you’ll have on-the-go treats ready for you all week long.
Make this coconut-almond and whip together in jaggery syrup -stuffed snacks —stat. Rolled in shredded coconut, these decadent truffles are a healthy snack disguised as dessert.
These almond and coconut bliss balls are great as snack when you craving something sweet.
Preparation time- 10 minutes
Cooking time-25-30 minutes
Yields-10-12 ladoos (depends on the size of ladoos)
- Grated fresh coconut-1cups (tightly packed)
- Whole badam/almond-1/2cup
- Powdered jaggery/brown sugar-1/2cup
- Cardamom powder-1/2tsp
- Desiccated coconut-for rolling
- Powder the almond to course in a blender/mixer and set aside.
- In a heavy bottomed pan add powdered Jaggery and 3-4tbsp of water and cook on a medium high flame until the Jaggery completely melts.
- Now reduce the flame to low and add grated coconut, almond powder one after the other stirring continuously to make sure no lumps are formed.
- Continue to cook on the medium low flame, stirring in between until all the moisture evaporates and starts leaving the sides of the pan.
- Once the moisture evaporates, stir in cardamom powder and turn off the flame and allow the mixture to cool down.
- Make small balls, roll each one in the desiccated coconut and serve.
- These can be stored in a air tight container in the refrigerator up to 5-6days. (if using dry coconut it can be stored for long)
- I love to retain the skin of almond so used whole ones, feel free to use blanched almonds or even store bought almond meal can be used.
- Fresh coconut can be replaced with Frozen/desiccated coconut.
- Sweetness can be personalised as per the taste.
Posted on March 3, 2016, in Indian, Sweets and tagged almond balls, badam ladoo, coconut - almond bliss balls, coconut ladoo, easy sweets recipes, Healthy festival sweets. Bookmark the permalink. 36 Comments.