Coconut flour ladoo is a delicious, gluten-free, and healthy twist on the traditional Indian sweet. Made with coconut flour, these ladoos are rich in flavor, easy to prepare, and perfect for satisfying your sweet cravings. Here’s a simple recipe to make Coconut Flour Ladoo:
Ingredients (Makes 10-12 ladoos):
- 1 cup coconut flour (store-bought or homemade)
- 1/2 cup desiccated coconut (plus extra for rolling)
- 1/2 cup powdered sugar (or adjust to taste)
- 1/4 cup ghee (clarified butter, or use coconut oil for a vegan version)
- 1/4 cup warm milk (or coconut milk for a dairy-free option)
- 1/2 teaspoon cardamom powder (for flavor)
- Optional: A pinch of saffron strands (soaked in 1 tablespoon warm milk)
- Optional: Chopped nuts (like almonds or pistachios) for garnish
Instructions:
1. Prepare the Ingredients:
- If using saffron, soak the strands in 1 tablespoon of warm milk and set aside.
- Lightly roast the desiccated coconut in a pan over low heat for 1-2 minutes until fragrant. Set aside.
2. Mix the Dough:
- In a large mixing bowl, combine the coconut flour, roasted desiccated coconut, and powdered sugar.
- Add the cardamom powder and mix well.
- Heat the ghee (or coconut oil) until melted and pour it into the dry mixture. Mix thoroughly until the mixture resembles coarse crumbs.
- Gradually add warm milk (or coconut milk) and mix until the dough comes together. If using saffron, add the soaked saffron along with the milk.
- The dough should be soft and pliable but not sticky. If it feels dry, add a little more milk, one teaspoon at a time.
3. Shape the Ladoos:
- Take small portions of the dough (about 1-2 tablespoons) and roll them into smooth, round balls using your palms.
- Roll each ladoo in desiccated coconut to coat it evenly.
- If desired, press a few chopped nuts onto the top of each ladoo for garnish.
4. Set and Serve:
- Place the ladoos on a plate and let them set at room temperature for 15-20 minutes.
- Serve immediately or store in an airtight container.
Tips and Variations:
- Sweetener Options: Replace powdered sugar with jaggery powder, maple syrup, or honey for a different flavor. Adjust the quantity to taste.
- Nutty Flavor: Add 2-3 tablespoons of finely chopped nuts (like almonds, cashews, or pistachios) to the dough for extra texture.
- Vegan Version: Use coconut oil instead of ghee and coconut milk instead of regular milk.
- Storage: These ladoos can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
Enjoy these soft, melt-in-your-mouth coconut flour ladoos as a healthy and delicious treat! They’re perfect for festivals, celebrations, or as a quick energy snack. 🥥✨
