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Maharaja Coconut Truffles — Shahi Nariyal Laddu

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup desiccated coconut
  • 1/2 cup condensed milk
  • 1 tsp desi ghee
  • 2 tbsp milk
  • 8 cashews, roughly chopped
  • 8 almonds, roughly chopped
  • 8 pistachios, roughly chopped
  • 1/4 tsp green cardamom powder

Method
 

  1. Heat ghee in a non-stick pan over low heat. Add desiccated coconut and toast lightly for 2 minutes, stirring continuously, until fragrant.
  2. Add condensed milk and milk. Stir well and cook on low heat for 5 to 6 minutes, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
  3. Add cardamom powder and half the chopped nuts. Mix well and remove from heat. Allow to cool for 5 minutes until cool enough to handle.
  4. Grease your palms with a little ghee. Divide the mixture into 9 equal portions and roll each into a smooth ball.
  5. Press the remaining chopped nuts gently onto the surface of each laddu. Place on a plate and refrigerate for 15 minutes to firm up before serving.

Notes

For a richer taste, use fresh grated coconut instead of desiccated coconut and reduce cook time slightly. Store in an airtight container in the refrigerator for up to 5 days. Nutrition per laddu: Calories 162 kcal | Protein 3.1g | Fat 12g | Carbs 11.7g.