Take a bite out of tradition! If you’re looking for a quick dessert, these deliciously moist coconut balls will not disappoint. This Indian-inspired recipe calls for only five ingredients, and it comes together in about 30 minutes.
Nariyal Ladoo: Traditional Indian Coconut Balls
In wide-mouthed bowl, pour in ¼ cup of desiccated coconut. Set aside.
Heat non-stick wok over medium-low and add remaining 3 cups desiccated coconut.
Cook coconut for about 5 minutes while stirring continuously to toast evenly.
Add condensed milk, whipping cream and cardamom powder to the desiccated coconut.
Continue to cook while stirring continuously until the mixture is well combined and has fully absorbed the liquid (should take about 2-3 minutes).
Remove wok from heat and let the mixture cool for no more than 10 minutes.
Grease hands with ghee and scoop out a ping pong sized ball of the coconut mixture.
Shape it into a ball. Roll the ball into the reserved desiccated coconut mixture and then set it aside.
Repeat with remaining mixture.
Consume immediately or refrigerate for about 3-4 days.
- The coconut mixture needs to be warm while rolling - otherwise they’ll fall apart.
- If the coconut mixture is too sticky, cook for a few more minutes until the moisture is absorbed.
- If the mixture is too dry to roll, then add a tablespoon of milk or heavy cream to add moisture.
- Using heavy cream is optional, but if you like soft coconut balls, don’t skip it.
- Order the ingredients you need to make this recipe at Vitacost.com!