Coconut Almond Bliss Ladoos

 Best For An Occasional Treat

INGREDIENTS

MAKES 12 LADOOS

• 1 dry coconut (gola)
• 1 tablespoon almond butter*
• 2 tablespoons powdered jaggery
• 2 tablespoons soaked almonds, crushed

How to make almond butter?

1. Soak 1 cup of almonds in water for 4-6 hours.
2. Drain out the water and dry roast the almonds in a saucepan over medium
flame for 5-7 minutes, stirring in between. Let the almonds cool.
3. Transfer them to a high-speed blender. Blend until creamy, pausing to scrape
down the sides as necessary. You will feel it’ll never blend, but be patient! The
almonds will first convert into powder and then turn creamy. If the mixture gets too
hot along the way, stop and let it cool for a few minutes.
4. Transfer it to a jar. Store in the refrigerator for up to 1 week.

PRE-PREPARATION

Soak the almonds in water for 5-6 hrs.

Method

Break the dry coconut into pieces and then shred it finely.
2. Transfer the shredded coconut to a high-speed blender. Blend until creamy, pausing to scrape down the sides as necessary. You will feel it’ll never blend, but be patient!
The coconut will first convert into powder and then turn soft and
buttery. It usually takes 5-7 minutes of blending. If the mixture gets too hot along the way, stop and let it cool for a few minutes.
3. Add this coconut butter to a bowl, along with the almond butter, jaggery and chopped almonds. Mix it well using your hands.
4. Shape this batter into small ladoos. Garnish with dry rose petals and serve.