About:

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)

Ingredients:

• Grated fresh coconut-1cups (tightly packed)
• Whole badam/almond-1/2cup
• Powdered jaggery/brown sugar-1/2cup
• Cardamom powder-1/2tsp

For garnishing:

• Desiccated coconut-for rolling

Procedure:

• 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)

Note:

• 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.