Coconut Laddoo

Ingredients:

2 tablespoons GHI (GHEE) butter, melted
2 ½ cups desiccated shredded unsweetened coconut
1/4 cup powdered milk
1 ½ cups water
3/4 cup sugar
1/3 cup chopped cashews (optional)
1/2 teaspoon ground cardamom (optional)
12-15 whole roasted cashews or pistachios (optional for garnish)

Directions:

1. Melt 2 tablespoons GHI butter in a large skillet over medium-low heat. Add 2 cups desiccated shredded unsweetened coconut and 1/4 cup powdered milk. Toast until lightly browned and fragrant (2-4 minutes). Transfer mixture to a large bowl. Set aside.

2. Combine 1 ½ cups water and 3/4 cup sugar in a saucepan over medium-high heat. Stir until sugar dissolves. Continue to heat the syrup without stirring, about 12 minutes. Check if the syrup is ready: take a drop of syrup between two fingers (let it cool slightly first). Pinch your fingers together. When you separate them, the syrup should stretch like a string between your fingers.

3. Gradually stir the sugar syrup into the coconut mixture, adding a little at a time. The amount needed may vary depending on the quality of the coconut. It also depends on how sweet you want the treat. The mixture should stick together when you squeeze some of it in your hand.

4. If desired, add 1/3 cup chopped cashews and 1/2 teaspoon ground cardamom (optional). Mix all ingredients well. Let the mixture cool slightly.

5. Divide the mixture into equal portions – you should have about 2 tablespoons per laddu ball.
6. Take one portion and gently press it into a ball.

7. Once you have the desired shape, roll each laddu in the remaining 1/2 cup of desiccated shredded unsweetened coconut. The coconut pieces should stick to the surface of the treat.

8. If desired, top each ball with a toasted cashew or pistachio nut (press lightly until it sticks).

Yields: 12-15 balls
Recipe: thespruceeats.com