Coconut Cashew Ladoo
This coconut cashew ladoo is probably one of the easiest variations of an Indian dessert. This uses four ingredients, which are shelf stable to boot. In short, you will find all the ingredients for this treat in your pantry.
I love to eat sweets! I have actually reduced making them to reduce the amount of sugar for the kids. Not to mention the fact that I myself can avoid the sugar. As for the husband, he somehow manages restraint. Except with Indian sweets. Now, as sweets go sometime like this with lots of cashews and coconut and a small amount of sugar is almost healthish. At least that is what I tell myself.
Being fairly rich, a small piece does go a long way! It makes for a great teatime treat. Chilly evenings are good for a Coconut Cashew ladoo and a good cup of tea.
Whatever is a ladoo or for that matter laddoo?
Most IndiaVen candy-like confections are either shaped into round balls called ladoos, such as this Coconut Cashew Ladoo. Alternately, they are flat, and cut into diamonds of squares and these are called burfees. Sometimes using almost, the same ingredients.
This particular ladoo, is soft and rich. Much like a soft toffee. They taste great just freshly made. Now for these coconut cashew ladoos, I use cashew meal and desiccated coconut and fresh and fragrant cardamom.
Vegan, yes that is possible
I use a ghee to pull it together. And if you wish to keep this vegan, substitute coconut oil for the ghee. In fact, doing that enhances the coconut flavor. You can also make this almond meal if you wish. And to brighten the color, add some chopped pistachios. Since my son is allergic to pistachios, I do not use them as much as I would like.
There is only one key thing to watch while making this ladoo. Cook the mixture until it is set and begins to leave the sides of the pan.
A toffee like Indian confectionary, called a ladoo made with coconut and cashews.
Ingredients
- 1 and 1/2 cups of cashew meal
- 1 cup of grated desiccated coconut
- 3/4 cup of sugar
- 3/4 teaspoon powdered cardamom
- 2 tablespoons ghee
Instructions
- In a heavy bottomed pan, add the cashew meal, coconut and sugar with 1/2 cup of water. For a richer taste you can add milk if you wish.
- Stir in the powdered cardamom and bring this to a soft simmer. The mixture thickens and absorbs the water very quickly. Continue cooking the mixture stirring frequently until it comes together and tightens.
- Add in the ghee and continue cooking until the mixture gently pulls away from the side of the pot that it is being cooked in.
- Allow the mixture to cool and shape into lemon sized balls. At this point the mixture will still feel sticky. Allow the balls to rest until they are nice and cool. They will then turn drier and easy to handle.
- However, given that this version is relatively low in sugar, it has a softer texture when compared to some Indian ladoos.