Nariyal ladoo — coconut and milk sweets
Soft coconut, milk and cardamom sweets with golden cashews.
Active time25 min
Cooking15 min
Total40 minResting : 10 min
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Ingredients
- half a cup of whole milk
- 8 cashews
- 2 cups of fresh grated coconut
- three quarters of a cup of sugar
- ¼ tsp ground green cardamom
- 1 tsp ghee
Preparation
Roughly chop the cashews. Heat the ghee in a frying pan and fry the nuts, stirring, until golden. Remove to a plate, leaving the ghee in the pan.
8 cashews1 tsp ghee- knife
- chopping board
- frying pan
- spatula
- plate
Use ready-grated fresh coconut. Add the coconut, milk and sugar to the same pan. Mix and cook over medium heat, stirring, until the liquid evaporates and the mixture thickens. Keep it moist rather than dry. Stir in the cardamom and cashews, then remove from the heat.
half a cup of whole milk2 cups of fresh grated coconutthree quarters of a cup of sugar¼ tsp ground green cardamom- frying pan
- spatula
Let cool until safe to handle. Press portions together in your palm to form balls that hold their shape. Let cool completely before serving.
- plate
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration