Coconut Almond Ladoo is an easy Indian sweet recipe that can be made for any festival. Made with 3 main ingredients - almond flour, desiccated coconut and sweetened condensed milk, these ladoo's are quick dessert that can be prepared in just 20 minutes.
Heat a pan on medium-low flame, and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat until you get a nutty aroma.
Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it comes together.
Now add the cardamom powder and mix again. The mixture should be thick such that you can roll in your hands.
Take the pan off the flame and let the mixture cool for 3-4 minutes. We want the mixture to be warm at a temperature you can take in your hand.In another plate, take some desiccated coconut to roll the ladoos.
Grease your hands with ghee or oil. Take a small amount of mixture in your hands and roll it like a ball using both hands. Roll the ball over the desiccated coconut kept aside for rolling.
Keep them at room temperature for about an hour and enjoy!
These ladoo's will store well in an air tight container in the refrigerator for up to a week. If you are storing them in the refrigerator, then remove them 30 mins before serving.
If you don't have Almond flour, grind almonds to make a fine powder.
Coconut Ladoo variation: Skip almond flour and increase amount of desiccated coconut to 2 cups.