Ladoos are traditional Indian sweets in the shape of small balls, often served at festivals and family celebrations.
Indian food is one of my favorite cuisines. The flavor combinations and the richness of its dishes is unique.
There are many different ladoo varieties depending on the region and the occasion.
They are usually made from a combination of condensed milk, different types of flour, ghee, coconut, traditional spices, nuts, jaggery and sugar. Most ladoo recipes are very easy to make and can be adapted to your dietary preferences.
This toasted coconut sesame ladoo recipe is made without added sugar, using only medjool dates to naturally sweeten them.
2 cups shredded coconut
1/4 cup sesame seeds
1 cup whipped coconut cream
10 pitted medjool dates
1/4 tsp cardamon powder or
1 crushed green cardamon seed
pinch of sea salt or himalaya salt
1. Process the shredded coconut in a food processor or blender to make it just a little bit finer.
2. Toast the shredded coconut in a skillet over low heat until golden an set aside in a bowl.
3. Lightly toast the sesame seeds and add them to the toasted coconut.
4. Crush the seed of a green cardamon or use 1/4 tsp of cardamon power.
5. To make the richest coconut cream put an unopened can of natural coconut cream overnight in the fridge.
This separates the creamy part which stays on top, so that it can easily be scooped out.
You don’t need the watery part for this recipe, but can use it in a smoothie or different recipe.
Whip one cup of the coconut cream in a mixer or food processor.
6. Add the medjool dates and mix until you get an even consistency.
7. Add the cardamon and salt and mix again.
8. Add the coconut and sesame seeds to the mixture and mix everything.
9. Make little balls from the dough – roll (part of) them in shredded coconut and serve.
The coconut sesame ladoo keep for about a week in the fridge.
If you’ll eat them the same day, you can leave them out of the fridge just cover the bowl with a plate.