About this recipe:I added a twist to my recipe and included coconut. My family loves these. And they're easy to make.
35g desiccated coconut (optional)
3 tablespoons ground almonds
100g caster sugar
1/2 teaspoon ground cardamom
Directions Prep:25min › Cook:10min › Extra time:2hr › Ready in:2hr35min
Heat the ghee in a kadhai over low heat. Stir in the besan and cook over low heat until it is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, until fine. Add the ground almonds, sugar, ground coconut and ground cardamom to the kadhai and mix thoroughly.
While the mixture is warm, shape it into round balls that are about the size of walnuts. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.