Carrot Halwa

Fudgy Coconut Balls Indian

Fudgy Coconut Balls Indian

Ingredients

• recipe for : Nariyal Ladoo
• 2 cups unsweetened shredded coconut (dried)
• seeds from 4 to 5 cardamom pods
• 1/3 cup full-fat coconut milk or coconut cream
• 2 teaspoons coconut oil
• 2/3 cup ground sugar (use 1 tablespoon less for less sweeter) Pinch of salt
• 2 tablespoons coconut flour or shredded coconut

Method

1. Grind or blend 2 cups of shredded coconut in a blender or processor to make small powdery flakes
2. Blend a few short cycles, move the coconut around, and pulse more to blend evenly and avoid making coconut butter
3. Pound the cardamom seeds in a mortar and pestle to break into a coarse mixture and keep aside
4. Heat the coconut milk in a small skillet over medium heat
5. Add the coconut oil, sugar, and salt and mix
6. Bring the mixture to a bubbling boil, about 4 minutes.
7. Continue to boil for another 4 minutes or until the mixture can form a half-thread (220° to 225°F).
8. Take off the heat.
9. Immediately add 1 1/2 cups of the shredded coconut and cardamom and mix in
10. Add the coconut flour and mix in
11. If the mixture appears too wet, let it cool for a minute, then add more shredded coconut, 2 tablespoons at a time
12. Do not add more than 4 tablespoons total
13. The mixture will become less soft as it cools
14. Let the mixture cool for 2 minutes or until cool enough to handle, then shape into balls by picking up 1 to 2 tablespoons of the mixture, pressing and shaping with one hand.
15. Roll the ball in the remaining shredded coconut and serve.
16. Cool completely before storing.
17. Store in an airtight container on the counter for up to 3 days or refrigerated for a week.